Upgrade your morning with these oat flour pancakes! They're soft, fluffy, and delicious! They're easy to make and freezer-friendly.
Oat flour pancakes for the win! You will love this delicious alternative to regular pancakes.
Why you'll love them
I'm nothing if not a pancake person. I eat pancakes every morning for breakfast. I've tried to switch to eggs, to oatmeal, even waffles, but my heart belongs to pancakes. Soft, fluffy, and light pancakes!
This pancake recipe with oat flour does not disappoint! They were even lighter than pancakes with all-purpose flour. They have a subtle oatey flavor that's surprisingly delicious.
Serve with a hefty drizzle of maple syrup. After all, life is short.
Oat flour - Oat flour is less absorbent than regular flour so it's not a 1:1 substitute. It does have a light texture compared to other alternative flours. Be sure to purchase gluten-free oat flour if you're gluten intolerant or have celiac disease.
Brown sugar - A small amount of sugar sweetens the pancakes. You don't want too much, since they will be smothered in syrup anyhow.
Baking powder & soda - Leavening agents are crucial for a light and airy texture!
Kosher salt - A small amount of salt enhances sweetness.
Whole milk - Any milk can be used, but whole milk will give you the best results. If you can't have dairy, swap with plant-based milk.
Vegetable oil - Oil keeps the pancakes moist instead of dry. Melted butter works here too.
Egg - To bind the batter!
How to make oat flour pancakes
Combine dry ingredients in a large bowl. Stir well.
Add the wet ingredients to the bowl and mix until a smooth batter forms.
Heat a nonstick skillet over medium heat and add a small amount of vegetable oil.
Let the batter sit for 10 minutes. This gives the baking powder time to activate and the oat flour time to absorb the liquid. It will thicken slightly as it sits.
Scoop the batter into the skillet and let the pancakes cook for 4 minutes or until the bottoms are golden brown and the tops start to bubble. If you try to flip them too quickly, they will fall apart.
Flip the pancakes with a thin set spatula and let them cook for a few minutes, or until the insides are cooked.
Serve with maple syrup and your favorite toppings! I like to add peanut butter, but berries, sliced bananas, and whipped cream are great too!
Pancake Making Tips
- Make sure the skillet is hot! If you scoop the batter into a warm skillet, the pancakes will spread too much and be crumbly. It's important the skillet is set on medium heat, but up to temp! It should be hot before you add the batter.
- Let the batter sit first. This gives time for the oat flour to absorb the liquid in the batter AND for the baking powder to activate, giving you fluffier pancakes.
- Don't flip the pancakes too early. Let them cook until you see plenty of bubbles popping on the top. If you flip them too early, they will fall apart.
Variations & Substitutions
- Make it dairy-free: Swap the milk with plant-based milk to make this recipe dairy-free. My favorite dairy-free milk is unsweetened almond milk.
- Toppings: Peanut butter, berries, granola, whipped cream, Nutella, jam, and sliced bananas make delicious toppings!
- Oil: If you want to, you can swap the oil with melted butter or another neutral flavored oil.
- Chocolate chip oat flour pancakes: After you scoop the batter into the pan, drop chocolate chips onto each pancake, then carefully press the chips into the pancake so the batter covers it. This way the chocolate won't burn when you flip the pancakes.
Storage & Freezing Tips
- You can store oatmeal pancakes in the fridge or freezer. I prefer to freeze them because they last longer and don't dry out.
- Place the oat pancakes in a Ziplock bag and freeze for up to 3 months.
- Reheat in the microwave in 20-second increments until warm.
There are plenty of healthy flour options for pancakes! Refined white flour is the least healthy option with its lack of nutrients. Try oat flour, almond flour, buckwheat flour, or whole wheat flour instead. Just be sure to look for a pancake recipe that calls for the specific type of flour you plan to use.
Oat flour is a nutritious whole grain flour made of ground old fashioned oats. Oats are a good source of complex carbohydrates and essential minerals like copper, selenium, and magnesium. One cup of oat flour contains 15 grams of protein too! It's defenitely a healthier option than refined white flour.
More Pancake Recipes
- Fluffy Gluten Free Pancakes
- Paleo Sweet Potato Pancakes
- Gluten Free Pumpkin Pancakes
- Cassava Flour Pancakes [Paleo & Gluten Free]
- Almond Flour Pancakes [The Best]
Oat Flour Pancakes
- Large nonstick skillet
- 1 ½ cups oat flour
- 2 tablespoons brown sugar
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- ¾ cup whole milk
- ¼ cup vegetable oil
- 1 large egg
- Heat a large nonstick skillet over medium heat. Add a teaspoon or two of vegetable oil.
- In a large bowl, combine the oat flour, brown sugar, baking soda, baking powder, and kosher salt. Stir well.
- Add the whole milk, vegetable oil, and egg to the dry ingredients. Mix until a batter forms.
- Heat a large nonstick skillet over medium heat. Add a teaspoon or two of vegetable oil. Let the batter sit for 10 minutes while the pan heats up. Don't skip this step. Oat flour is very absorbent and it needs a few minutes to thicken up.
- Carefully drop three scoopfuls of batter into the hot skillet. Let them cook until the bottoms are golden brown and the tops are bubbling, about 4 minutes.
- Carefully flip the pancakes and cook for a few more minutes. Repeat with the remaining batter. Enjoy with maple syrup.
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