Give your stack of fluffy pancakes a whole grain and gluten free twist with oat flour. Tender and buttery, these oat flour pancakes are a great way to start the day. Enjoy them as is or see the post for how to make blueberry or chocolate chip versions.
Oat flour has been my go to flour for a while now.
But I realized I hadn't published a recipe yet for a humble pancake with oat flour.
So today's recipe is here to fix that!
So if you have oat flour on hand, these pancakes are for you.
They are mixed entirely in one bowl and turn out SO fluffy (as do these waffles). By far my favorite pancake recipe.
So let's make some pancakes!
Making Oat Flour for Pancakes
Although you can make your own oat flour by blending rolled oats, I highly recommend using store bought oat flour whenever possible for all of my recipes. When you grind your own oat flour, it can be very difficult to get it fine enough which affects how it absorbs liquid.
Some recipes, though, are a bit more forgiving of using homemade oat flour and pancakes are one.
So if you decide to make your own oat flour for this recipe, you will need to blend 1 and ½ cups of rolled oats (150 grams) to yield the amount of oat flour. Or make blender oatmeal pancakes instead!
*Note: If you are using homemade oat flour, start with ¾ cup of milk/water rather than a cup so that your pancakes don't end up to runny and thin. The batter should be similar to the thickness of a muffin batter, so you can continue to add the remaining ¼ cup if needed. But remember that a thin batter equals thin pancakes (and fluffy is always better in my pancake books!).
- Oat Flour- Certified gluten-free if needed. I prefer to use store-bought for most consistent results but you can use homemade if needed. I highly recommend using a kitchen scale but if you don't have one, use this method to measure- lightly pack into a measuring cup and then level off.
- Pure Maple Syrup- I love the way maple syrup compliments the flavor of these pancakes. You can leave the sweetener out or use melted honey, agave syrup, coconut sugar or brown sugar. For more on alternatives, see this post on maple syrup substitutes.
- Butter- Butter in pancakes adds such delicious flavor but if you need a dairy free recipe, it also works with melted coconut oil or avocado oil. *Make sure all of the ingredients are at room temperature so that the butter doesn't re-solidify in the batter.
- Milk or Water- Any type of milk (dairy or dairy-free) or even water works for this recipe. I especially love using buttermilk in pancakes though as it makes them extra fluffy thanks to the acidity and adds richness.
- Baking Powder- If you don't have any baking powder on hand, you can try using ½ teaspoon of baking soda and a teaspoon of apple cider vinegar or lemon juice.
- Sea Salt
1. Mix wet ingredients. In a large, microwave safe bowl, melt the butter. Mix in the maple syrup, milk and egg until well combined. *It is important that the other ingredients be at room temperature so that the butter doesn't solidify. Or you can use avocado oil.
2. Add Dry Ingredients. Whisk in the oat flour, salt and baking powder until just combined.
3. Rest. Allow the batter to rest for 10 minutes in order to hydrate the oat flour (to ensure your pancakes are moist and fluffy). Preheat a griddle to medium (about 350 F).
4. Cook. Lightly grease or butter your griddle and scoop ¼ cup (yields ~4.5 inch diameter pancakes) of batter onto your hot griddle or into a heated non-stick pan. Cook for 4-5 minutes until bubbly on top.
5. Flip. Flip and cook for 2-3 more minutes until golden brown. Repeat with remaining batter.
Leftovers and Storage
To Store: Cool leftover oat flour pancakes on a wire rack in a single layer and then store in an airtight container for up to 4 days or freeze for up to 3 months.
To Reheat: Reheat pancakes in a toaster or toaster oven for 3-5 minutes until heated through or warm them in the microwave.
Make it Your Own
- Blueberry Pancakes- After mixing, fold in 1 and ½ cups of frozen (no need to thaw) or fresh blueberries. (Or make some oat flour blueberry muffins)
- Chocolate Chip- Stir in 1 and ½ cups of chocolate chips after mixing. (Or make some oat flour chocolate chip muffins)
- Make Bigger Pancakes- For ~3 inch diameter pancakes, you can use 2 tablespoons (⅛ cup) of batter per pancake, which will yield twice as many pancakes.
- Cinnamon Vanilla- Take a note from these oat waffles and add ¼ teaspoon of cinnamon and 1 teaspoon of vanilla for extra warm and cozy flavor.
Enjoy these Oat Flour Pancakes with any and all of your favorite toppings! Some ideas:
- A spread of butter and a drizzle of maple syrup (classic and delicious!)
- Macadamia Nut Butter, Peanut Butter or Almond Butter
- Fresh Fruit or Berries
- Greek Yogurt
- Or try one of these 23 Delicious Healthier Toppings for Pancakes
How do I keep pancakes warm while cooking more?
Keep cooked oat flour pancakes warm until ready to serve by placing them on a baking sheet in the oven preheated to 200 F. Continue to add cooked pancakes to the sheet until ready to serve.
Tips for the Best Oat Flour Pancakes
- Thicker Batter = Fluffier Pancakes- Start with ¾ cup of milk/water and add the last ¼ cup if needed. The batter should be similar in thickness to a muffin batter. If it is too thin, it will result in thin pancakes (and we're not making oat flour crepes today!).
- Use Store-Bought Oat Flour (if possible)- In any recipe with oat flour, I always recommend using store-bought for the most consistent results. It can be difficult to grind your own fine enough. If you want to make pancakes with rolled oats, try these oatmeal blender pancakes instead!
- Allow the Batter to Rest- After mixing, allow the batter to sit for 10 minutes (or at the very least, five) to allow the oat flour to hydrate- this is key for fluffy and tender pancakes.
- Cook on Medium Heat- It may be tempting to turn up the heat on your griddle or pan but cooking your pancakes a bit lower and slower gives them time to raise and set in order to turn out super fluffy.
LET ME PLAN YOUR DINNERS! Get My FREE Meal Plan (Including Grocery List!)>>>
And if you liked this recipe...
...you might also like:
Oat Flour Pancakes
- 1 and ¼ cup oat flour
- 2 tablespoon maple syrup
- 2 teaspoon baking powder
- ¼ teaspoon salt
- ¾-1 cup milk at room temperature
- 2 tablespoon melted butter or avocado oil or melted coconut oil
- 1 egg at room temperature
- In a large, microwave safe bowl, melt the butter. Mix in the maple syrup, milk and egg until well combined. *It is important that the other ingredients be at room temperature so that the butter doesn't solidify. Or you can use avocado oil.
- Whisk in the oat flour, salt and baking powder until just combined. Allow the batter to rest for 10 minutes in order to hydrate the oat flour (to ensure your pancakes are moist and fluffy).
- Preheat a griddle or large non-stick skillet over medium (about 350 °F).
- Lightly grease or butter your griddle or skillet and scoop ¼ cup of batter onto your hot griddle or into a heated non-stick pan. Cook for 4-5 minutes until bubbly on top. Flip and cook for 2-3 more minutes until golden brown. Repeat with remaining batter.
- Serve warm with your favorite toppings.