Crispy on the outside and airy on the inside, these fiber-rich Oat Flour Pancakes are easy to make with simple ingredients guaranteed to be in your pantry. They’re so incredibly fluffy, you won’t even believe they’re gluten-free.
Weekend mornings were made for pancakes, and our Oat Flour Pancakes are no exception. Fluffy, soft, and airy with a crispy outer edge. In fact, they’re better than the average pancake – there, we said it.
First inspired by a morning craving and no flour, these Oat Flour Pancakes are a recipe we’ve tested multiple times and make all the time now (even when there’s all-purpose flour available). They’re easy to make, incredibly fiber and protein-rich, and so satiating you won't even believe they're gluten-free.
As the name suggests, our pancake base uses oat flour – rolled oats blended in a high-powered blended into flour-like consistency. While you can of course purchase oat flour, it’s so easy to make with ingredients that now do double duty. Essentially, you can make your oat flour for oat flour pancakes, and eat them too.
These Oat Flour Pancakes are the ultimate breakfast recipe using simple ingredients found in your pantry.
- Oat Flour: If you don’t have oat flour, simply blend quick or rolled oats in a high-powered blender or food processor for 30 seconds.
- Eggs: Use fresh eggs, large or extra-large.
- Milk: Whole milk (3.25%) is best but skim or 2% will also work.
- Maple Syrup: The real deal for a touch of sweetness.
- Baking Powder: Provides some rise to the pancakes.
- Vanilla: Real vanilla extract or vanilla paste are best.
- Salt: Fine sea salt or kosher salt.
- Butter: We always use salted, but unsalted works too.
See the recipe card for quantities.
Step by Step: How to Make Oat Flour Pancakes
If you don’t have oat flour, blend at least 2 cups of oats in a blender.
Combine eggs, milk, maple syrup, and vanilla in a large mixing bowl.
Add oat flour, baking powder, and salt to the bowl then mix until just combined. Let batter sit for 5 minutes to absorb.
Melt butter in a skillet over medium heat and slowly pour it into the batter, while mixing, until combined.
Add a teaspoon of butter to the skillet. Scoop the batter into the pan with a cookie scoop or ¼ cup measurer.
Cook for 3 minutes or until the edges or golden and bubbles form throughout the pancakes.
Flip the pancakes and cook for another 1 to 2 minutes or until golden brown on both sides. Repeat with remaining pancakes.
Stack the pancakes high and top with a cube of butter and a drizzle of maple syrup. Or, any other way you like to enjoy your pancakes.
Hint: Use a cookie scoop to make evenly-sized oat flour pancakes.
- Milk: Alternative milk such as oat milk, almond milk, or goat milk, to name a few, can be used as substitutions.
- Butter: Avocado or olive oil can be used in the same amount as the butter.
- Maple Syrup: Honey or agave syrup make excellent alternatives to maple syrup in the same amount. White or brown sugar can also be used in the same amount.
Oat Flour Pancakes make for the perfect base to combine an unlimited number of additions and toppings. Below are a few of our favorites:
- Fruity: Stir one cup of fresh berries into the batter after adding butter.
- Sweet and Salty: Combine half a cup of chopped cooked bacon into the batter after stirring in butter and top the pancakes with maple syrup.
- Chocolatey: Stir one cup of chocolate chips into the batter after adding butter.
- Protein Rich: Substitute an equal amount of oat flour with protein powder and top with Greek or skyr yogurt.
Looking for other recipes like this? Try these:
These Oat Flour Pancakes are best enjoyed fresh off the pan but can be made ahead of time and stored and sealed in the freezer. Once you’re ready to enjoy them, pop them into the toaster to warm to crisp them up.
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Place rolled, quick, or steel-cut oats in a food processor or high-powered blender. Pulse for 30 seconds or until the oats resemble flour.
All oat flour made from certified gluten-free oats is gluten-free, however, be sure to check the label stating that the oats used were manufactured in a certified gluten-free facility.
Yes, you can use the batter from these oat flour pancakes for waffles. If the batter is runny, let it sit for 5-10 minutes before you add it to the waffle maker.
Yes, you can substitute all-purpose flour in this recipe.
Oat Flour Pancakes
- 2 large eggs
- 1 cup milk
- 2 tablespoon maple syrup
- 1 teaspoon vanilla
- 2 cups oat flour (or 2 ¼ rolled or quick oats)
- 1 tablespoon baking powder
- 1 pinch salt
- 2 tablespoon melted butter plus additional for cooking
- If you do not have oat flour, start by making oat flour. Place 2 ¼ to 2 ½ cups of rolled or quick oats in a food processor or high-powered blender. Pulse for 30 seconds or until the oats resemble flour.
- Whisk together eggs, milk, maple syrup, and vanilla in a large bowl. Add the flour, baking powder, and salt, then stir until just combined. Set aside for a few minutes to allow the oats to absorb the wet ingredients.
- Meanwhile, melt the butter in a large frying pan or skillet. Slowly pour the butter into the batter while mixing.
- Return the pan to medium heat. Melt a teaspoon of butter and spoon the pancake batter into the pan to make the desired size of pancakes. Cook for 2 to 3 minutes, or until the edges begin to crisp and bubbles form in the batter. Flip and cook another 1 to 2 minutes until golden brown. Transfer to a plate and set near the stove to keep the pancakes warm. Repeat with remaining batter.
- Serve the pancakes immediately with your preferred pancake toppings. We like either yogurt or butter with a drizzle of maple syrup.