Oat Flour Pancakes

These Oat Flour Pancakes come out light and fluffy every single time and are so easy to make! Make your own oat flour, or use store bought- either way this recipe takes less than 30 minutes start to finish to make. Top them with maple syrup and fresh fruit for the perfect weekend breakfast.

These Oat Flour Pancakes are seriously my new favorite thing to make on the weekend! They come out super light and fluffy every single time, and they are so delicious topped with maple syrup and your favorite fresh fruit. Weekend breakfast just got a whole lot better!

The best part about this recipe is that you can make your own oat flour at home or just grab it from the grocery store - both work perfectly! Making your own is way easier than you'd think too.

If you're looking for a fun twist on regular pancakes, be sure to make my cornbread pancakes- they are one of my favorite recipes!

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.

Can I make my own oat flour?

Yes, you can as long as you have a high powered blender or food processor- I like using a food processor more. Throw old-fashioned/rolled oats into a blender and blend on high speed until a powder forms.

I will say that store-bought oat flour does produce a fluffier pancake because they can really grind the oat down to a fine powder, more so than a home food processor can do.

Tips and tricks

• 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?

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