These oat flour pancakes are delicious and healthy, made with hearty whole grain oats. They are super easy to make and can be whipped up in 20 minutes!
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These delicious oat flour pancakes are seriously my new favorite thing to whip up on the weekend! They are super light & fluffy and filled with nutritious ingredients that will keep you fuller for longer. Top them with maple syrup and your favorite fruit for a sweet breakfast!
The great thing about these pancakes is that you can make your own flour, or you can buy it in the grocery store! Making your own oat flour is way easier than you think it is. If you are looking for a good gluten-free pancake recipe, this is the one!
Ingredients needed for these oat flour pancakes
A few notes about a couple of the ingredients:
- oat flour- you can either buy this at your grocery store or grind up some oats if you have a high power blender or food processor! I've made some in my ninja bullet blender before, but I also really like Bob's Red Mill brand oat flour.
- sugar- this recipe doesn't call for a ton of granulated sugar, but if you want to replace this with something else you could use coconut sugar, honey, or maple syrup.
- milk- any kind of milk works in this recipe. I used almond milk because that's what I typically drink.
- vinegar- this is my secret ingreident to any fluffy pancake recipe, trust me! It works every single time. If you don't have white vinegar, try apple cider vinegar or lemon juice.
Step by Step Instructions
Step 1: In a food processor or high powdered blender, blend oats for 1-2 minutes until they resemble a flour-like consistency. If you bought oat flour, skip this step.
Step 2: In a large bowl, whisk together flour, sugar, baking powder, salt, and cinnamon. Set aside. In a separate bowl, whisk together the milk, eggs, vanilla, and vinegar. Pour this mixture into the bowl of flour. Whisk everything until it's combined.
Step 3: Heat a frypan on the stove over medium heat. Melt a pat of butter, oil, or spray with non-stick spray. Pour ¼ cup of batter (or ⅓ cup for larger pancakes) onto the pan and cook until bubbles form on top of the pancake. Flip and continue cooking until your pancake is lightly brown on the other side. Repeat with the remainder of the batter.
Common Questions
Yes, you can as long as you have a blender! Through old-fashioned or rolled oats into a blender and blend on high speed until a powder forms.
Oats contain a healthy amount of protein and fiber which would be a great addition to your breakfast. It will also keep you fuller for a longer period of time.
You can, but you will have to weigh out the amount of flour needed in grams using a kitchen scale. Changing by volume will lead to adding too much flour since oat flour is significantly lighter than both all-purpose and whole wheat flour. If you just use 2 cups of all-purpose flour, you might need to add ½-1 cup more milk to the recipe.
You sure can! Just times all the ingredients by 2.
Tips and tricks
- If making your own oat flour, make sure you blend it until you get a fine powder that resembles regular flour. Use a food processor or high powered blender. Then you will still want to use the scoop and level method in order to measure the flour. To spoon and level, use a large spoon to gently scoop the flour into your measuring cup. Once it's full, use a flat edge (like a butter knife) to gently scrape across the top of the measuring cup.
- Toss in some add-ins like berries, chocolate chips, or nuts.
- Top your pancakes with homemade whipped cream- use an electric mixer to beat ½ cup of heavy whipping cream for about 3 minutes, or until you get stiff peaks. Mix in ½ teaspoon of vanilla and 1 tablespoon of sugar. Or you can buy whipped cream!
- Troubleshooting the batter- if your batter is too thin and when you pour it into your pan it spreads everywhere, add 1-2 tablespoon more oat flour. If your batter is too thick and doesn't spread into a pancake form, add 1 tablespoon of milk (and more if needed).
Storing & freezing
Oat flour pancakes are best right after being cooked, but you can store them in an airtight container in the fridge for 2-3 days. Reheat in the microwave. You can store cooked pancakes in the freezer for up to 2 months. Let them defrost by allowing them to sit out at room temperature.
Want to try more recipes?
- Cornmeal Pancakes
- Protein Overnight Oats
- Sourdough French Toast
- Brioche French Toast Casserole
- Brioche French Toast
- Nutella Waffles
If you make this recipe, please leave a star rating and comment below! It's so helpful to my business as well as other bakers 🙂 thank you for supporting Bake & Bacon!
📖 Recipe
Oat Flour Pancakes
Ingredients
- 2 cups oat flour about 2¼ cup of old fashioned oats
- 2 tablespoon granulated sugar
- 2 teaspoon baking powder
- ½ teaspoon salt
- 1½ teaspoon cinnamon
- 1 cup milk + 2 tbsp
- 2 large eggs
- 1½ teaspoon vanilla extract
- 2 teaspoon distilled white vinegar
- 2 tablespoon butter or oil for cooking pancakes
Instructions
make the oat flour
- In a food processor or high powdered blender, blend oats for 1-2 minutes until they resemble a flour-like consistency.
make the pancakes
- In a large bowl, whisk together flour, sugar, baking powder, salt, and cinnamon. Set aside.
- In a separate bowl, whisk together the milk, eggs, vanilla, and vinegar. Pour this mixture into the bowl of flour. Whisk everything until it's combined.
- Heat a frypan on the stove over medium heat. Melt a pat of butter or spray with non-stick spray. Pour ¼ cup of batter onto the pan and cook until bubbles form on top of the pancake. Flip and continue cooking until your pancake is lightly brown on the other side. Repeat with the remainder of the batter.
Notes
- If making your own oat flour, make sure you blend it until you get a fine powder that resembles regular flour. Use a food processor or high-powered blender. Then you will still want to use the scoop and level method in order to measure the flour. To spoon and level, use a large spoon to gently scoop the flour into your measuring cup. Once it's full, use a flat edge (like a butter knife) to gently scrape across the top of the measuring cup.
- Toss in some add-ins like berries, chocolate chips, or nuts.
- Top your pancakes with homemade whipped cream- use an electric mixer to beat ½ cup of heavy whipping cream for about 3 minutes, or until you get stiff peaks. Mix in ½ teaspoon of vanilla and 1 tablespoon of sugar.
- Troubleshooting the batter- if your batter is too thin and when you pour it into your pan it spreads everywhere, add 1-2 tablespoon more oat flour. If your batter is too thick and doesn't spread into a pancake form, add 1 tablespoon of milk (and more if needed).
Nutrition
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Phil Nash says
These came out incredible!!
Kelly Hamilton says
Thanks so much for trying this recipe! Glad you enjoyed it!