Name: Oat Flour Pancakes Recipe [Gluten Free]
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 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

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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.

A plate of gluten free oat flour pancakes topped with berries and yogurt with butter, oats, syrup, a blue and white napkin, and silverware on the side on a white background.

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. 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.

A fork with a bite of gluten free oat flour pancakes taken out of a stack of pancakes. The pancakes are topped with yogurt and berries. On side side there is a butter knife, a butter dish and a blue and white napkin. The background is a white subway tile backsplash.

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)
Coconut
Nuts or nut butters (this Banana Nut Butter would be awesome!)
Classic maple syrup and butter
Yogurt
Whipped cream
Chocolate chips