These Oat Flour Pancakes are incredibly soft and fluffy—a healthier oatmeal pancake made without banana. For a gluten-free option, simply use gluten-free oats.
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!
Almond Flour vs Oat Flour for Making Pancakes
When it comes to making healthy flourless pancakes at home, both almond flour and oat flour are great choices, each bringing its own texture and benefits.
Almond flour produces ultra-soft, tender pancakes due to its high fat content and lack of gluten, resulting in a moist, rich texture with a subtle nutty flavor.
Oat flour creates a soft, fluffy pancake with a slightly crumbly texture. It's higher in fiber, has a more nutty whole-grain taste, and is a great option for those looking for a gluten-free alternative using rolled oats.
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Reasons to love it
- Made with rolled oats—no regular flour needed
- Light, tall, and fluffy texture
- No store-bought oat flour required
- Made without banana
- Healthier recipe with just 2 tablespoons of butter for the whole batch
- Easily made gluten-free with certified gluten-free oats
How to Make Oat Flour at Home
Oat flour is simply ground rolled oats. While store-bought oatmeal flour is easy to find, you can make your own in minutes by blending rolled oats in a food processor or high-speed blender until they reach a fine, flour-like consistency.
Oat Flour Pancakes
Equipment
Ingredients
Dry ingredients
- 2 cups rolled oats use gluten free oats for GF pancakes
- 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, more if needed
- 2 tablespoons melted butter, 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.
- 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 the pancakes over medium to high heat. Lower heat settings can result in pancakes that don't achieve the desired height.
- Repeat process with remaining batter and serve pancakes hot with maple syrup.Pro tip: Oats have a natural tendency to absorb moisture, causing the pancake batter to thicken slightly before each batch is cooked. To achieve the desired consistency, I prefer to stir in a dash of buttermilk into the batter just before cooking each pancake batch.
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.
How to make pancakes with oats (step-by-step photos)?
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.
How does oat flour affect the texture of a pancake?
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.
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🌾 Are you an oatmeal hater 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.
Recipe tips
- Stir in a splash of buttermilk before cooking each batch of oatmeal 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.
More breakfast recipes using rolled oats
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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