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A stack of fluffy oat flour pancakes is the best way to start the day. They’re packed with wholesome ingredients you likely have in the pantry right now and the simple instructions give you a roadmap to light, tender, and flavorful pancakes every time you make them.

Have extra oats at home? Learn how to make oat flour and use it in all your oat flour recipes, like these oat flour chocolate chip cookies or oat flour banana bread.

pouring syrup over a stack of oat flour pancakes
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Meal prep this recipe and store them in the fridge or freezer for a healthy breakfast in a pinch (just like our quinoa breakfast bowls).

Pancakes are hands down one of the greatest breakfast foods. So good we don’t limit them to breakfast in our house. Breakfast for dinner is a monthly occurrence and these oat flour pancakes are a new favorite.

And if you’re looking for oat flour pancakes without bananas, you’ve come to the right place. There’s always space for banana oatmeal pancakes, but sometimes you want a stack of fluffy pancakes just like the ones you grew up one.

5 oat flour pancakes stacked on a plate with butter

Oat flour pancakes tend to be denser and heartier than traditional pancakes, but they are also higher in fiber and protein. They have a slightly nutty flavor and can be topped with a variety of toppings like fresh fruit, nut butter, or yogurt. Oat flour pancakes are also a good choice if you’re gluten-free!

Want a few more pancake recipes? You might also enjoy healthy pumpkin pancakes, banana oatmeal pancakes, or coconut flour pancakes. You could also try our overnight blueberry waffle casserole to feed a crowd.

Reasons to Love Oat Flour Pancakes

  1. Made with gluten-free rolled oats or oat flour for added fiber, but still light and fluffy texture.
  2. Easy to freeze, like our banana oatmeal waffles, and reheat on a busy weekday.
  3. No refined sugars—only maple syrup to sweeten them.
  4. Customize the toppings to your taste.
  5. Quick and easy to make with pantry staples.

Grab These Ingredients

Here are the simple ingredients for these easy oat flour pancakes. Most are pantry staples and easy (and affordable) to find in grocery stores. Jump down to the recipe card for exact measurements.

oat flour pancake ingredients on a countertop
  1. Oat flour: The main ingredient in oat flour pancakes is, of course, oat flour. Oat flour is made by grinding rolled oats into a flour-like consistency. It’s a nutritious and gluten-free alternative to white flour, and it gives the pancakes a hearty and slightly nutty flavor. You could also buy pre-made oat flour (see the section below). Make sure to grab gluten-free rolled oats for gluten free pancakes.
  2. Eggs: Eggs are used to help bind the pancake batter together and to add moisture and richness to the pancakes. They also provide protein and other essential nutrients.
  3. Buttermilk: The acid in the buttermilk balances the pancakes well and also helps react with the baking soda to help these pancakes rise. You can buy traditional milk or use a mixture of non-dairy milk and apple cider vinegar for a dairy-free or vegan option.
  4. Baking powder and soda: Baking powder and soda are the leavening agents that helps the pancakes rise and become fluffy. It’s important to use fresh baking powder to ensure that the pancakes rise properly.
  5. Salt: A pinch of salt is added to the pancake batter to enhance the flavor and balance the sweetness.
  6. Sweetener: You can use a variety of refined-sugar free sweeteners to sweeten your oat flour pancakes, such as honey, maple syrup, or coconut sugar.
  7. Oil or butter: A small amount of melted butter is added to the pancake batter to help prevent sticking and to add richness and flavor. You can use unsalted butter, vegan butter or coconut oil.
a stack of oat flour pancakes with a cup of coffee

Store-Bought or Homemade Oat Flour?

This recipe for oat flour pancakes works with both homemade oat flour as well as store-bought. We’ve tested them both ways and both yielded a very similar result.

The choice comes down to what you have on hand and whether or not you have a quality blender or food processor. Don’t make an extra trip to the store if you already have rolled oats (quick oats work too). We have a full tutorial on how to make oat flour with step-by-step instructions and pictures.

However, if you don’t have a high-speed blender to achieve the right consistency you’re better off using store-bought. We really like Bob’s Red Mill gluten-free oat flour.

Make It At Home

Place the rolled oats in a food processor or blender. You can make as much or as little oat flour as you need. We’re using 2 cups of oat flour for this recipe, so you’ll need about 2 1/2 cups of rolled oats.

Pulse or blend the oats for 1-2 minutes, or until they are ground into a fine powder.

Here’s a detailed post about how to make oat flour with step-by-step photos.

oat flour in a bowl

How to Make Fluffy Oat Flour Pancakes

The full printable recipe is below, but let’s walk through the steps with some photos and a video so you have a clear idea of what to expect. These oat pancakes are really easy and these step-by-step instructions will make sure they turn out every time.

Video: Watch How to Make Oat Flour Pancakes

Add the oat flour, salt, baking powder, and baking soda to a large mixing bowl and whisk well to combine. See the section above or recipe notes below for instructions on how to make oat flour.

Make a well in the center of the dry ingredients then add all of the wet ingredients to the middle of the well. Use a fork or small whisk to combine them until no yellow streaks from the eggs remain.

how to make oat flour pancakes

Slowly fold the wet ingredients into the dry ingredients until it’s combined and minimal lumps remain. Do not over-mix.

Let the batter rest while you prep and heat the griddle. This gives the baking soda and powder time to activate and you’ll notice the batter will look lighter and fluffy with small bubbles starting to form on the surface.

pancake batter in a large bowl

Carefully scoop 1/4 cup of batter out of the bowl, doing your best not to knock the air out of it as you scoop. Pour it onto a hot skillet or griddle and cook for 3-4 minutes, or until the edges are set and you start to see a few bubbles on the surface of the pancake.

Flip the pancake over and cook on the other side for 2-3 minutes, until cooked all the way through. Transfer the first pancakes to a cooling rack or plate and repeat with the remaining batter.

Enjoy warm with butter, nut butter, syrup, or any of your other favorite pancake toppings.

oat flour pancakes cooking on a griddle

Expert Tips for Fluffy Pancakes

  1. I don’t recommend stacking the pancakes while they cool because the steam can make them soggy.
  2. Use fresh ingredients, especially baking powder, and eggs, to help your pancakes rise and become fluffier. M
  3. Don’t over-mix the batter. Over-mixing the batter can lead to tough and flat pancakes.
  4. Let the batter rest for a few minutes before cooking to help the ingredients hydrate and blend together, resulting in fluffier pancakes.
  5. Use buttermilk or add vinegar to the milk to help activate the leavening agents and create fluffier pancakes.
  6. Don’t flip the pancakes too soon. Wait until the edges of the pancake start to dry out and bubbles appear on the surface before flipping.

Shortcuts and Variations

Store-bought oat flour: skip making your own and purchase it at the store. You’ll find it in the baking aisle. You can use the leftover flour in our oat flour cookies.

Vegan pancakes: make two flax eggs using 2 tablespoons of flax meal and 2 tablespoons of water. Let them rest for 5 minutes before adding them to the pancake batter. You can also use dairy-free buttermilk by adding 1 tablespoon of apple cider vinegar to dairy-free milk.

Make them sweeter: we’re relying on toppings to sweeten the pancakes, so add more or less sweetener to your liking.

Chocolate chip pancakes: add up to 1/2 cup of mini chocolate chips to the batter when it’s almost all the way mixed.

Blueberry oatmeal pancakes: similar to the chocolate chips, stir in fresh blueberries before cooking.

Favorite Toppings for Oat Flour Pancakes

A drizzle of maple syrup with butter or vegan butter is the classic route, but we also love the blueberry sauce (made from fresh blueberries) in our coconut flour pancakes. Try adding a dollop of coconut whipped cream or a helping of strawberry compote for special occasions.

Add healthy fats or protein by topping them with greek yogurt or melted nut butter.

syrup dripping off of a stack of oat flour pancakes

FAQs

Can I make my own oat flour?

Yes, you can easily make your own flour by adding rolled oats to a blender and pulsing or blending until they’re a fine powder, like flour.

Can you use oat flour instead of plain flour?

Oat flour can be used as a substitute for plain flour in some recipes, but it may not work as a one-to-one replacement in all recipes. Oat flour has a denser and slightly grittier texture, a more nutty flavor, and a different gluten and protein structure.

Because of this it can tricky to swap in recipes that require gluten to create structure. Oat flour works well in recipes that are already moist, like pancakes or muffins. However, it may not work as well in recipes that require a lighter texture or rising, like cakes, pastries, bread or pizza dough.

Is Baking with Oat Flour Healthier?

Baking with oat flour can be a healthier option compared to using all-purpose flour because it has more fiber, a lower glycemic index, and is richer in nutrients like magnesium. If you’re using oat flour in a recipe that is high in added sugar and unhealthy fats, the overall nutritional value of the recipe may still be low.

Storage Instructions

Fridge: Allow the oat flour pancakes to cool to room temperature, and store them in an airtight container or ziplock bag in the fridge for up to 4 days.

Freezing: let the pancakes cool then flash freeze them by placing them in a single layer on a baking sheet. Freeze for 1-2 hours or until the pancakes are solid then transfer them to a freezer bag or container to save space. They will stay fresh in the freezer for up to 3 months and you can reheat them directly from frozen.

Reheat: place them on a microwave-safe plate and microwave for 30-60 seconds, or until warm all the way through. Alternatively, you can place them in the oven at 350°F for 10-12 minutes or throw them in the toaster until warm.

taking a bite out of a stack of oat flour pancakes

If you make this recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!

More Healthy Pancakes

We can’t get enough of these healthy pumpkin pancakes (made with oat flour) in the fall and our daughter loves these banana oatmeal pancakes (the banana-filled cousin of this banana-free pancake recipe). Try these coconut flour pancakes if you’re looking for a lower-carb option.

Ready for some waffles? Our freezer-friendly banana oatmeal waffles are great for meal prep and our overnight waffle casserole is ideal for holidays.

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5 from 2 votes

Oat Flour Pancakes

Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
A stack of fluffy oat flour pancakes is the best way to start the day. They’re packed with wholesome ingredients you likely have in the pantry right now and the simple instructions give you a roadmap to light, tender, and flavorful pancakes every time you make them.
syrup dripping off a stack of oat flour pancakes
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Molly Thompson

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Molly Thompson
Servings: 10 pancakes

Ingredients

  • 2 cups homemade or store-bought oat flour (Note 1)
  • 1 teaspoon kosher salt
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda (Note 2)
  • 1/3 cup butter or vegan butter melted and cooled (coconut oil works too)
  • 1/4 cup pure maple syrup
  • 3/4 cups buttermilk (Note 3 for dairy-free and vegan)
  • 1 teaspoon vanilla extract
  • 2 large eggs (Note 4 for vegan pancakes)
  • Toppings: fresh berries, greek yogurt, butter, syrup, peanut butter
  • Extras to mix in: 1/3 cup mini chocolate chips or 1/2 cup fresh blueberries

Instructions 

  • Add the oat flour, salt, baking powder and baking soda to a large bowl and whisk well to combine.
  • Make a well in the center of the dry ingredients by pushing the mixture out to the sides of the bowl so there is an opening in the center.
  • Pour in the melted butter (or vegan butter), maple syrup, buttermilk, vanilla, and eggs into the well and use a fork or a small whisk to combine all of the wet ingredients until no yellow streaks form the eggs remain.
  • Use a rubber spatula to slowly fold the wet ingredients into the dry ingredients until it’s combined and minimal lumps remain. The pancake batter should be thick but still be able to slowly fall off the spoon or spatula when you lift it gently above the rim of the bowl.
  • Let the batter rest while you prep and heat the griddle. This gives the baking soda and powder time to activate and you’ll notice the batter will look lighter and fluffy with bubbles starting to form on the surface.
  • Heat a large skillet or pancake griddle over medium-high heat. Once it’s warm, spray the pan or griddle with nonstick spray. You can use butter to grease the pan but I don’t recommend using vegan butter because it burns more easily.
  • Carefully scoop 1/4 cup of batter out of the bowl, doing your best not to knock the air out of it as you scoop. Pour it onto the hot skillet and cook for 3-4 minutes, or until the edges are set and you start to see a few bubbles on the surface of the pancake. You can take a peek under to see if the pancake is golden brown to your liking.
  • Use a spatula or two to carefully flip the pancake over and cook on the other side for 2-3 minutes. Transfer to a cooling rack or plate to cool. Avoid stacking the pancakes while they cool because the steam can make them soggy.
  • Enjoy warm with butter, nut butter, syrup or any of your other favorite pancake toppings.
Last step! If you make this, please leave a review letting us know how it was!

Notes

Note 1. Oat Flour. You can use homemade or store-bought (we like Bob’s Red Mill) gluten-free oat flour. You’ll need about 2 1/2 cups of rolled oats to yield 2 cups of oat flour. Add the oats to a high-speed blender or food processor and blend or pulse for 1-2 minutes, scraping down the sides of the bowl as needed. It should resemble traditional flour in texture.
Note 2. Baking Soda. Pancakes don’t always call for baking soda because you need an acid in the recipe for it to react, which is why we included it alongside buttermilk. This makes the pancakes extra thick and gives them extra fluff.
Note 3. Dairy-Free Buttermilk. add 1 tablespoon of apple cider vinegar or lemon juice to a liquid measuring cup then fill it the rest of the way (3/4 cup) up with non-dairy milk. Let it sit for 5 minutes before using.
Note 4. Vegan Oat Flour Pancakes. Follow the instructions above to swap out the buttermilk and mix 2 tablespoons of flax meal with 2 tablespoons of water and let it sit for 5 minutes to create flax eggs. You could also use pre-made egg replacers like Just Egg or Bob’s Red Mill egg replacers.
Make them waffles: add 1 tablespoon of extra butter or coconut oil to the batter and use a waffle iron to cook them until golden and crispy.
Storage: Allow the oat flour pancakes to cool to room temperature, and store them in an airtight container or ziplock bag in the fridge for up to 4 days or in the freezer for up to 3 months. Warm in the microwave, toaster, or oven.

Video

Equipment

  • Large skillet or griddle
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