These Oat Flour Pancakes are ultra soft and fluffy. It is a healthier pancake recipe that uses just 2 tablespoons of butter for the entire batch. For a gluten-free option, swap in gluten-free oats.
When it comes to pancakes, I like them tall, thick, and fluffy. These wholesome oat flour pancakes check all the boxes. The height, thickness, and airy texture make them irresistible like the almond flour pumpkin pancakes.
There's no need to buy oat flour. Just grind rolled oats in a blender or food processor and you'll have everything you need, just as with the oatmeal waffles.
Like baked oatmeal cups, these oat flour pancakes make a great alternative when you want to change from traditional oatmeal for breakfast. They provide the essence of oatmeal in a pancake form, made only from old-fashioned oats and utterly free of wheat flour.
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Why you’ll love this recipe?
- Made using rolled oats, buttermilk, eggs, and a mere 2 tablespoons of butter, these pancakes are wholesome and nutritious.
- They have a tall, light and fluffy texture.
- Made using rolled oats. There is no need to buy oat flour.
- There is no banana, making it perfect for picky eaters.
Ingredients
Scroll down to the recipe card below for full information on ingredients and amounts.
- Oats - Use rolled or old fashioned oats, like in oatmeal mug cake.
- Eggs - Eggs are the main binding in any flourless pancake recipe.
- Buttermilk - It gives a great flavor and creates a nice lift when combined with the baking soda, making them thick and fluffy.
- Sugar - Just a dash of sugar helps to highlight the natural sweetness in the oats, like in healthy waffles. Use white sugar, coconut sugar or maple syrup instead.
- Leavening - Like in sheet pan pancakes recipe, a combination of baking powder and baking soda helps achieve the desired lift and texture.
- Butter - Just a dab of melted butter for some richness and flavor.
How to make
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.
Tip: Ensure that your oat flour is finely ground. If it's too coarse, it can make the pancakes grainy and dense.
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.
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.
How to serve?
Like the almond flour banana pancakes, serve oat flour pancakes with classic toppings like softened butter and warm maple syrup. You can top them with fresh fruits such as sliced strawberries, blueberries or bananas.
For an indulgent treat, add a dollop of whipped cream or a non-dairy alternative like coconut whipped cream.
Storage and reheating
Place leftover oat flour pancakes in an airtight container or a resealable plastic bag and store them in the refrigerator for up to 2-3 days.
I like to freeze them to store them for a longer period. Place them in an airtight container or freezer bag and freeze them for up to 3 months.
Helpful tips
- Stir in a splash of buttermilk before cooking each batch of pancakes, to get the batter to the right consistency.
- 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.
- Oat flour can be made in Nutri bullet, Vitamix or food processor.
- 2 cups rolled oats yields 2 cups flour.
Recipe FAQs
Oat flour is made by finely grinding rolled oats. While pre-packaged oat flour is readily available in most major grocery stores, you can effortlessly make it at home by processing rolled oats in a food processor or a high-powered blender. Grind them until you achieve a finely powdered consistency, like that of all-purpose flour.
Using pre-packaged oat flour is a convenient option, and it can save you time since the oats have already been ground to the desired consistency. When using store-bought oat flour, simply follow your recipe as instructed, substituting the homemade oat flour with the store-bought version in the same quantity.
Yes, oat flour imparts a distinctly mild, nutty, and slightly earthy flavor with a heartier texture to the pancakes.
In contrast, traditional pancakes made with all-purpose flour have a more neutral, lighter and slightly sweet taste.
More recipes using rolled oats
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.
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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