This Oat Flour Pancakes recipe makes the fluffiest oat flour pancakes you’ll ever have! Plus, these pancakes are gluten-free to boot.
I thought I needed to try out some oat flour recipes, so I decided to try out an oat flour pancake recipe. They turned out so fluffy! I really love how these turned out. I absolutely love the texture that the oat flour gives the pancakes.
It’s slightly chewy and has a nutty flavor from the oats. Plus, oat flour is gluten-free, so if you can’t have gluten, this recipe is perfect for you. Recently, my brother was diagnosed with Celiac Disease, so I’ve really wanted to do more experimenting with gluten-free recipes like this pancake recipe.
Ingredients for Oat Flour Pancakes
Oat flour: Technically, oats are gluten-free, but they are often subject to gluten cross-contamination, so if you’ll need to buy gluten-free oats if you want this recipe to be gluten-free.
I make my own oat flour rather than buying it ready-made, and it’s so EASY and CHEAPER! You’ll need 3 cups of oats to make about 2 ½ cups of oat flour that this recipe calls for. See the notes section of the recipe for more info on making your own oat flour.
Sugar: Just a little bit of sweetness goes a long way in pancakes. You can also sub in honey, maple syrup, or agave nectar. If you do make the substitution to a liquid sweetener, whisk it into the wet ingredients.
Salt: You’ll need just a touch of salt to balance the sweetness.
Baking powder: This gives the pancakes the rise and fluff of the perfect pancakes.
Egg: Eggs are necessary for binding the batter together.
Unsalted butter: I use unsalted butter so that I can better control the salt. If you use salted butter, you’ll probably want to omit the salt in the recipe.
Milk: Any type of milk will work, but I like milk with a little bit of fat in it to help tenderize the pancakes.
Vanilla extract: This gives the pancakes a really nice flavor, but feel free to use another extract like almond if you prefer.
How to Make Oat Flour Pancakes
Making oat flour pancakes is super easy. You’ll mix the dry ingredients together in a large bowl. Then whisk the wet ingredients separately, then add to the dry mixture.
Once everything is mixed together, you’ll have the consistency of pancake batter, and you’re ready to fry up your pancakes.
I typically use a non-stick pan to make pancakes, but I still like to put a little bit of butter in the pan for flavoring. You can also use spray oil if you prefer.
Tips for Working with Oat Flour
If you’re like me, you’ll just want to make your own oat flour from old-fashioned rolled oats rather than buying oat flour. To do that, you’ll just need to pulse oats in a food processor or blender until it’s the consistency of flour.
About 3 cups of oats will yield about 2 ½ cups of oat flour, but you’ll want to measure the oat flour for the recipe just to be sure.
Also, this oat flour pancake batter will thicken the longer that it sits. So you might find that the batter is thicker and harder to spread the longer it sits.
It’s okay, though. All you need to do is add 1-2 tbsp. of water to the batter and whisk again to bring it back to a more spreadable batter.
Toppings for Pancakes
I love mixing and matching my toppings on pancakes. Options that you may like to try to mix and match:
- Fresh or frozen fruit
- Fruit compote or jams (this Strawberry Chia Jam would be really good)
- Nuts or nut butters (this Banana Nut Butter would be awesome!)
- Classic maple syrup and butter
- Whipped cream
- Chocolate chips
Did you love this recipe?
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Oat Flour Pancakes Recipe [Gluten Free]
- 2 ½ cups gluten-free oat flour see notes
- 2 tablespoons sugar
- ¼ tsp. salt
- 1 tablespoon baking powder
- 1 egg
- 2 tablespoons unsalted butter melted
- 1 ½ cup milk
- 1 tsp. vanilla extract
- Butter or spray oil if desired
- Toppings of choice: fruit jam, shredded coconut, nut butter, butter, maple syrup, whipped cream, chocolate chips, yogurt, etc.
- In a large mixing bowl, whisk together dry ingredients (oat flour, sugar, salt, and baking powder). In a separate smaller bowl, whisk together egg, melted butter, milk, and vanilla extract. Then add the wet ingredients to the dry and mix until just combined.
- Heat a large non-stick pan over medium-high heat. Spray with oil or butter the pan, if needed/desired. Using ¼ or ½ cup measuring cups (depending on the desired size), pour the batter into the pan, spreading the batter flat. Cook until you see bubbles at the outer corners. Flip and cook for another 1-2 minutes. Repeat until all of the batter is used. If batter in the bowl thickens while cooking pancakes, add 1-2 tbsp. of water to the batter and stir until consistency is like pancake batter.
- Serve with your favorite toppings and enjoy!