Oat Flour Pancakes
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.
Servings: 10 pancakes
Equipment
- Large skillet or griddle
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.
Video
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.