Crispy on the outside and airy on the inside, these fiber-rich Gluten-Free 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.
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Weekend mornings were made for pancakes, and our Oat Flour Pancakes are no exception. Fluffy, soft, and airy with a crispy outer edge, they’re better than the average flour pancake – there, we said it.
First inspired by a morning craving and no flour, these Oat Flour Pancakes are an easy gluten-free pancake recipe that we’ve tested multiple times and make all the time now (even when there’s all-purpose flour available). They’re almost as easy to make as our Mini Banana Muffins, Simple Fried Egg Sandwich, and are incredibly fiber and protein-rich, and so satiating you won't even believe they're a gluten-free recipe.
As the name suggests, our pancake base uses oat flour – rolled oats blended in a high-powered blended into a 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.
Make this Oat Flour Pancake recipe on weekends or weekdays topped with maple syrup or Homemade Cashew Butter, Chocolate Hazelnut Spread (Homemade Nutella) or pair them with our favorite brunch recipes like Coddled Eggs, Ricotta Toast, or a Smoothie Bowl.
Ingredient List
- 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. Alternative milk such as oat milk, almond milk, or goat milk, to name a few, can be used as substitutions.
- Maple Syrup: The real deal for a touch of sweetness. Honey or agave syrup makes excellent alternatives to maple syrup in the same amount. White or brown sugar can also be used in the same amount.
- Baking Powder: Provides some rise to the pancakes.
- Vanilla: Real vanilla extract or vanilla paste are best.
- Salt: Fine sea salt or kosher salt.
See the recipe card for full information on ingredients and quantities.
Variations
- 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.
Recipe Steps: How to Make Oat Flour Pancakes
1. Make the oat flour.
If you don’t have oat flour, blend at least 2 cups of oats in a blender.
2. Combine dry ingredients.
Combine eggs, milk, maple syrup, and vanilla in a large mixing bowl.
3. Add dry ingredients.
Add oat flour, baking powder, and salt to the bowl then mix until just combined. Let batter sit for 5 minutes to absorb.
4. Add melted butter.
Melt butter in a skillet over medium heat and slowly pour it into the batter, while mixing, until combined.
5. Scoop batter.
Add a teaspoon of butter to the skillet. Scoop the batter into the pan with a cookie scoop or ¼ cup measurer.
6. Look for the bubbles.
Cook for 3 minutes or until the edges or golden and bubbles form throughout the pancakes.
7. Flip and cook.
Flip the pancakes and cook for another 1 to 2 minutes or until golden brown on both sides. Repeat with remaining pancakes.
8. Assemble and enjoy.
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.
Chef's Tip
Use a cookie scoop to make evenly-sized oat flour pancakes.
Storage
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 and crisp them up.
Recipe FAQs
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.
If you tried this Oat Flour Pancakes Recipe or any other recipe on our website, please leave a ⭐️ star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Recipe Card
Oat Flour Pancakes Recipe
Ingredients
Muffins
- 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
Instructions
- 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.
Erika says
I made these this morning and they were amazing. They Tasted so good and kept me way more full longer than all purpose flour pancakes. My sister also got on the Oatflour Pancake train and made some and said with some cream cheese added on top is a game changer. Thanks for the great recipe !
Philip Lago + Mystique Mattai says
So glad you enjoyed them, Erika!
Madison says
I made these for breakfast during the week and they were so easy! I’m so shocked they’re made with oat flour, you can’t even tell!
Philip Lago + Mystique Mattai says
I know! No one would ever suspect 🙂