Oat Flour Pancakes Recipe [Gluten Free]

A stack of gluten free oat flour pancakes with yogurt and berries on top. Maple syrup is dripping down the sides of the pancakes. On side there is a napkin and a butter dish with white subway tile in the background.

This Oat Flour Pancakes recipe makes the fluffiest oat flour pancakes you’ll ever have! Plus, these pancakes are gluten-free to boot.


  • 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. 


  1. 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. 
  2. 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.  
  3. Serve with your favorite toppings and enjoy!


If you don’t have oat flour, you can make oat flour by blending old-fashioned rolled oats in the food processor or blender until fine or a flour-like consistency. About 3 cups of old-fashioned rolled oats will yield about 2 ½ cups of oat flour. 

Keywords: breakfast, brunch, pancakes, gluten free