Oat Flour Pancakes

Gluten-Free Oat Pancakes

Oat flour pancakes are a great alternative to pancakes made with regular all-purpose flour. Most oats are gluten-free and it’s easy to make vegan substitutions, meaning this is a versatile recipe to keep on hand.

These buttermilk pancakes are a great option for everyone in the family. While we all know that oatmeal is a nutritious breakfast option, not everyone enjoys a bowl of oatmeal. Oatmeal pancakes are a great way to get the nutritional benefit of oats in pancake form. I don’t know too many kids who would turn away a pancake breakfast!

Homemade Oat Flour Pancakes

• Beneficial oat flour. If you’ve never used oat flour, you’re in for a treat! Oat flour has a great nutty flavor and contains more protein and fewer carbs than regular flour. If you don’t stock oat flour in your pantry, don’t fret because it’s really easy to make using regular or quick cooking oats and your blender or food processor. You can make it ahead, too.
• Quick and easy. With only 7 ingredients and one bowl, this is a quick and easy recipe. Oat flour pancakes freeze well, too, so you can make a big batch and freeze the extra for a quick breakfast in the future.
• Perfect blank slate pancakes. These pancakes have a subtle oat flavor, making them the perfect base for any toppings you can dream up. They take naturally to regular pancake toppings like maple syrup or honey but oat pancakes are equally as great topped with a fried egg and crumbled bacon on top.

Ingredient Notes

• Oat flour: You can buy oat flour at most grocery stores or on Amazon. Common brands are Bob’s Red Mill or King Arthur. As I mentioned above, it’s very easy to make your own oat flour using whole (old fashioned) oats or quick oats. I don’t recommend using steel-cut oats or instant oatmeal.
• Ground flax seed: Look for ground flax seed in the baking aisle of the grocery store. These are optional but give the pancakes a nice boost.
• Buttermilk: Buttermilk is naturally low in fat because it’s a by-product of butter (what’s left over after butter is made). It’s a fermented dairy product with a tangy rich flavor.
• Butter: I like the flavor that butter adds to the pancakes but you could substitute mild-tasting oil, too, such as canola.
• Egg: One large egg adds richness, flavor, and extra nutrition to the pancakes.
• Sugar: The pancakes are very lightly sweetened with just one tablespoon of sugar.
• Baking powder: Commonly used in baking to add leavening, baking powder is essential for light fluffy pancakes.

How to Make Oat Flour Pancakes

Mix wet ingredients. Melt the butter, let it cool slightly, then whisk together the melted butter and the egg in a medium-sized mixing bowl. Whisk in the buttermilk.

Add dry ingredients. Add the oat flour, ground flax seed (if using), sugar, and baking powder to the mixing bowl. Whisk until smooth. Allow the batter to rest for 5 minutes. It will be quite thick.

Fry pancakes. While the batter rests, preheat the griddle. Pour about ¼ cup batter per pancake onto the preheated griddle/pan. Cook until the pancakes golden brown on the bottoms, then flip and cook one more minute or until the pancakes are done.

Pancake Toppings

• Sweet toppings: Traditional toppers like maple syrup or warm honey are perfect. Try sprinkling toasted pecans or walnuts on the pancakes, or warm up peanut butter or almond butter for a little added protein.
• Fruit toppings: A dollop of yogurt topped with sliced bananas, strawberries or peaches is excellent with oat flour pancakes and makes a hearty breakfast. I also love cooked sauces, like this apple compote (similar to fried apples), peach sauce, or blueberry sauce on pancakes.
• Savory toppings: Hearty oat flour pancakes hold up well with toppings that aren’t sweet, too. Try a fried egg with crisp bacon crumbles. Roll sausage links and sheet pan eggs in a pancake for a pancake “burrito.”

Storage & Reheating

Cool pancakes completely, preferably on a wire rack, before storing. Refrigerate leftover pancakes in a covered container for up to five days. They can be frozen for up to a month. Reheat in the microwave for 20 to 30 second intervals until warm, or in a toaster oven or air fryer.