These Oat Flour Pancakes are thick, soft, and fluffy, but made healthier with no refined flour. Blend rolled oats into flour at home and make these easy, wholesome buttermilk pancakes for a breakfast you’ll love!
When it comes to homemade pancakes, I like them tall, thick, and fluffy. These wholesome oatmeal flour pancakes check all the boxes. The height, thickness, and airy texture make them irresistible!
Rolled oats naturally absorb moisture, so you'll need slightly more buttermilk than in a traditional pancake recipe. As the oatmeal pancake batter rests, it tends to thicken due to the oats. To maintain the right consistency, I like to stir in a splash of buttermilk just before cooking each batch.
Jump to:
♡ What you’ll love about this recipe:
✔️ Made entirely with rolled oats—no wheat flour or store-bought oat flour needed
✔️ Light, tall, and fluffy texture that feels like a treat
✔️ No banana (perfect if you're not a fan!)
✔️ Healthier, with just 2 tablespoons of butter in the whole batch
✔️ Naturally wheat-free and easily gluten-free with certified gluten free oats
How to Make Oat Flour
Oat flour is just finely ground rolled oats—and it’s super easy to make at home. Simply blend rolled oats in a high-speed blender or a dry spice grinder until they reach a fine, flour-like texture. No need to buy it pre-made!
👩🍳 Tip: 1 cup of rolled oats makes about 1 cup of oat flour.
How to make oat flour pancakes
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
1.Add rolled oats into a food processor or a high powdered blender and process until it becomes a fine powder. 2 cups rolled oats yield 2 cups flour.
2 & 3. Add oat flour, sugar, baking powder, baking soda and salt into a large bowl and whisk to combine.
4. Into another smaller bowl, add eggs, buttermilk and melted butter. Whisk until combined well.
5 & 6. Pour into the dry ingredients and stir to combine.
7. Place a non-stick pan over medium-high heat and add some coconut oil or butter, when moderately hot. Ladle about ⅓ cup batter into the skillet.
8. Cook until golden brown on the bottom, flip and cook on the other side.
Tip: Gently lift the edge of the pancake with a spatula to check its color. It should be golden brown before flipping. If it's not ready, give it a little more time.
Tips for Success
- Stir in a splash of buttermilk before cooking each batch of oat flour pancakes to get the batter to the right consistency.
- For the best rise, cook them over medium to high heat. Lower heat can result in oat pancakes that don't achieve the desired height.
- Oat flour can be made in Nutri bullet, Vitamix or food processor.
- 2 cups rolled oats yields 2 cups flour.
- Ensure that your oat flour is finely ground. If it's too coarse, it can make the egg and oat pancakes grainy and dense.
Want To Save This Recipe?
Enter your email below, and we’ll send the link straight to your inbox. Plus, you'll get more creative recipe ideas every Sunday!
🌾 If you are not a fan of oatmeal or just looking for more ways to use rolled oats that is not oatmeal, then check out oats recipes that aren't oatmeal blog post.
Troubleshooting: Pancakes Crumbling
If your oat pancakes are crumbling, the batter may be too dry. You want a thick but pourable consistency—something that flows slowly off a spoon or ladle, not stiff or clumpy.
Oats tend to absorb a lot of moisture (which is why they're great for overnight oats recipes), so your batter can thicken as it sits. To fix this, simply stir in a bit more buttermilk as needed—especially before cooking each batch—to bring the batter back to the right consistency.
Oat Flour Pancakes
Equipment
Ingredients
Dry ingredients
- 2 cups rolled oats (224 gms)
- 1 tablespoon sugar white, brown or coconut sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet ingredients
- 2 eggs large
- 1 ¼ cups buttermilk (150 ml) more if needed
- 2 tablespoons melted butter (28 gms) more to make pancakes
Instructions
- Add rolled oats into a food processor or a high powdered blender and process until it becomes a very fine powder. 2 cups rolled oats yield 2 cups oat flour.Tip: Ensure that your oat flour is finely ground. If it's too coarse, it can make the pancakes grainy and dense.
- Add oat flour, sugar, baking powder, baking soda and salt into a large bowl and whisk to combine.
- Into another smaller bowl, add eggs, buttermilk and melted butter. Whisk until combined well. Pour into the dry ingredients and stir to combine. 👉 Aim for a thick yet pourable batter—one that flows slowly off a spoon or ladle, not one that’s stiff or clumpy. If it feels too thick, simply stir in a splash of buttermilk until you reach the right consistency.
- Place a non-stick pan over medium-high heat and add some coconut oil or butter, when moderately hot. Ladle about ⅓ cup batter into the skillet. Cook until golden brown on the bottom, flip and cook on the other side.Tip: For the best rise, cook your pancakes over medium to high heat. If the heat’s too low, they might turn out flat instead of nice and fluffy.
- Repeat process with remaining batter and serve pancakes hot with maple syrup.👉 Pro tip: Before each batch, check the batter consistency and stir in a splash of buttermilk if needed to keep it pourable. Oats absorb moisture, so the batter can thicken as it sits.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
More Healthy Pancake Recipes To Try
If you love homemade pancake recipes that are both healthy and satisfying, you're in for a treat. These recipes are packed with wholesome ingredients and free from refined flour—perfect for a nutritious breakfast that doesn’t compromise on taste.
- These Healthy Pumpkin Pancakes are made with almond flour! They turn out thick and fluffy and make a delicious Fall breakfast - Gluten-free, protein-rich, flourless, low carb with dairy-free option!
- Almond Flour Banana Pancakes are healthy, gluten-free, protein-rich, flourless, dairy-free, and low-carb! They turn out thick, fluffy, and delicious, from sweet ripe bananas.
- These Almond Butter Pancakes are thick, soft and fluffy. It is a healthy pancake recipe that actually tastes good and made without banana or buttermilk.
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Kitchen at Hoskins on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Riya@RasoiDaKhaana
My daughter is so fond of pancakes. I will try this one for sure for her.
Thanks for this quick recipe.
Maria Doss
Thank you Riya, hope she likes them, Maria
Sarah
Is there a way for them not to crumble? I made these this morning and they crumbled every time I flipped them
Maria Doss
Hi Sarah, The pancakes may have crumbled because the batter was likely a bit too dry. Oats tend to absorb a lot of moisture, which could be the culprit. I recommend adding a splash more buttermilk to achieve a pourable consistency, which should help prevent crumbling. I hope that helps - Maria
PatO
Can you put English measurements please?
Maria Doss
Thank you for your valuable feedback! We will start incorporating metric measurements for all our ingredients. We truly appreciate your input - Maria ♡
Adele
Can I make these with soy milk due to the fact I can't use buttermilk I'm lactose intolerant
Maria Doss
Hi Adele, We haven't had any readers try it with soy milk yet, but if you're giving it a go, we recommend adding 1 1/2 teaspoons of white vinegar or lemon juice to the soy milk. This will help create the same acidic reaction as buttermilk. Hope it helps - Maria
Patskyo
I can’t see the imperial or metric measurements. Have you started to add them for us in the UK?
Maria Doss
Hi, You will need
225 gms of rolled oats
280 ml of buttermilk for the recipe! Hope it helps - Maria