Easy Oat Flour Pancakes (Fluffy AND Gluten-Free)
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These Easy Oat Flour Pancakes are irresistibly fluffy and delicious! Use old-fashioned oats to make your own oat flour, then whip up a batch of these delightful gluten-free pancakes for a healthier weekend brunch.
Not only do these pancakes taste great, but they also feel better and are better for your body! Honestly, it’s a perfect and delicious way to start the day right.
Why you’ll love this Oat Flour Pancakes recipe!
Ingredient notes
- Oats | Grab some old-fashioned oats to make homemade oat flour — don’t confuse them with quick oats! You need classic rolled oats for this simple recipe.
- Baking powder | Add some baking powder to get the perfect fluffy texture.
- Salt | Bring out the sweeter notes of these pancakes with kosher salt.
- Eggs | Two large eggs will help to provide an airy and fluffy pancake texture.
- Buttermilk | I like to use buttermilk for its rich flavor.
- Melted butter | Bring creamy flavor to the pancakes with unsalted butter.
- Syrup | Add maple syrup to the batter to elevate the flavor of the pancakes, and have some more for serving.
- Oil | Don’t forget to coat the pan or griddle with canola oil to prevent sticking and form a golden brown outside.
How to make Gluten-Free Oat Flour Pancakes Recipe
This quickly became a favorite breakfast recipe in my household. Try it and see how easy and delicious they are!
STEP 1 | Make oat flour and combine dry ingredients
First, make a batch of homemade oat flour! Add old-fashioned oats to a blender or food processor and pulse until the oats have a flour-like consistency.
Then, empty the oat flour into a large bowl and whisk in the baking powder and salt.
STEP 2 | Mix wet ingredients
Next, whisk together the eggs, buttermilk, melted butter, and maple syrup in a separate bowl.
STEP 3 | Combine and let the batter rest
Pour the wet ingredients into the bowl of flour and whisk until combined, and you should have a silky smooth pancake batter. Then, allow the pancake batter to rest for 5 to 10 minutes before cooking.
STEP 4 | Pour batter
Now, heat a large skillet or griddle to about 325 degrees or medium-low to medium heat, adding the oil and swirling the pan to coat. Pour about ¼ cup of batter for each pancake.
STEP 5 | Cook, flip, and serve!
Then, cook the pancakes for 2 to 3 minutes or until golden brown. When small bubbles form around the edges, flip to cook for another 2 to 3 minutes on the other side.
Serve with a drizzle of maple syrup and your favorite sides! Enjoy!
tips
- While you want a fine powder, be careful not to make it extremely fine — you want some texture in your pancakes.
- For the best results, use a non-stick pan or griddle.
- For a good rise on the pancakes, don’t allow the pan to get too hot, and avoid flipping the pancakes more than once during cooking.
Are you looking for more recipes for the pancake lover? There’s no shortage here! Try my Cinnamon Pancakes with Apple Compote, scrumptious Peach Pancakes, and these Fluffy Toasted Coconut Pancakes with Maple Syrup.
Variations and substitutions
- Favorite Toppings. Instead of the classic maple syrup, top your oat pancakes with fresh berries, chocolate chips, whipped cream, or even peanut butter.
- Nutty flavor. Add a crunchy texture and delicious flavor by mixing nuts into the batter– Walnuts, pecans, or almonds work great!
- Store-bought Oat Flour. If preferred, use store-bought oat flour. However, it’s easy to make your own!
- Banana Oat Pancakes. Mix mashed banana into the pancake batter — Yum!
- Add vanilla extract to the fluffy pancakes for an added layer of flavor. Just check to ensure it is certified gluten-free before adding to the recipe.
Storage and reheating tips
- Save leftovers of your healthy pancakes or meal prep by storing them in an airtight container or zip-top bag in the fridge once they have cooled completely. They will last for 4 to 5 days.
- Or you can freeze them for a couple of months and quickly reheat them for a leisurely breakfast!
Frequently asked questions
Oat flour has many health benefits you may not know about. First, it is an excellent source of fiber. It also increases metabolism, absorbs fat, and is great for digestion!
If your pancakes are falling apart, they are likely undercooked. Follow the instructions closely, cooking them on low-medium heat and flipping at the right time.
Yes! Oat flour is simply ground whole grain oats. That’s why it’s so easy to make at home! Just toss the oats in a food processor or blender and pulse until you get a powder-like texture.
Whole grains are the healthiest flour to use for breakfast pancakes. Consider using whole wheat, oats, or buckwheat as an alternative to all-purpose flour.
Looking for more Gluten-Free Breakfast Recipes?
Breakfast can be a challenging mealtime for those with a gluten allergy. Luckily, I have some delicious options made quickly and with simple ingredients. Try my gluten-free Strawberry Muffins Recipe, or enjoy a savory meal with these Sausage and Egg Muffins.
Serving suggestions
I like to serve my oat pancakes with fresh fruit, like this Tropical Fruit Salad. But, if you’re craving something a little savory with the sweet, serve the pancakes with my easy Breakfast Scramble or this delicious Sausage and Egg Breakfast Casserole.
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Easy Oat Flour Pancakes
Ingredients
- 1 cup old-fashioned oats
- 2 teaspoons baking powder
- ¼ teaspoon kosher salt
- 2 large eggs
- 1 ¼ cups buttermilk
- 2 tablespoons unsalted butter melted
- 2 tablespoons maple syrup plus more for serving
- 2 teaspoons canola oil
Instructions
- Add the old-fashioned oats to a blender or food processor and pulse until the oats are the texture of flour, but not extremely fine. Empty the oat flour into a large bowl and whisk in the baking powder and salt.
- In a separate bowl, whisk together the eggs, buttermilk, melted butter, and maple syrup.
- Pour the wet ingredients into the bowl of flour and whisk until combined. Allow the pancake batter to rest for 5 to 10 minutes before cooking.
- Heat a large skillet or non-stick griddle to about 325 degrees (medium-low). Add the oil and swirl the pan to coat. Pour the batter (about 1/4-cup for each pancake) onto the hot skillet or griddle.
- Cook for 2-3 minutes, or until golden brown, then flip and cook another 2-3 minutes on the other side. Serve with maple syrup.
Notes
-
- While you want a fine powder, be careful not to make it extremely fine — you want some texture in your pancakes.
- For the best results, use a non-stick pan or griddle.
- For a good rise on the pancakes, don’t allow the pan to get too hot, and avoid flipping the pancakes more than once during cooking.
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
