These quick and easy ultra-fluffy oat flour pancakes melt in your mouth, are perfectly sweet, and are 100% gluten-free. They are secretly healthy and taste better than buttermilk pancakes!
The fluffiest oat flour pancakes
I love baking with oat flour! It’s gluten-free, high in fiber, and healthier than regular all-purpose flour. However, many oat flour pancake and waffle recipes online are stodgy and dense. Why? Oat flour isn’t a direct swap for regular flour, and there’s some science behind making the switch. Trust me; I’ve worked extensively with it, so you can rely on my recipes.
I love these 3 ingredient pancakes, banana chunky monkey pancakes and protein blender pancakes. They’re all made with oat flour! If you’re pancaked out, try these flourless banana oat waffles or protein chocolate chip baked oats, both made with oat flour.
Now, let me introduce you to these homemade oat flour pancakes. They’re not just fluffy, thick, moist, light, and airy; they taste like classic buttermilk pancake flavor with buttery, crisp edges. My boyfriend, who is NOT a healthy eater, said these are the best pancakes he has ever eaten. He likes to call them oatmeal pancakes.
I cannot wait to hear what you think about these healthy pancakes. They’re a breeze to whip up, ideal for meal prep, freezer-friendly, and completely customizable. I might go as far as to say they are my favorite pancakes.
Why you’ll love this gluten-free recipe:
- Healthy: These oat flour pancakes are healthy and are packed with fiber.
- Quick and Easy: Whip these pancakes up in under 15 minutes.
- Moist and Fluffy: These pancakes are so fluffy and soft!
- No Refined Flour: A healthier option with oat flour replacing traditional flour.
- Kid-Approved: These fluffy pancakes are loved by both adults and kids for breakfast or brunch.
- Gluten-Free: 100% gluten-free since they’re made with oat flour.
- Dairy-Free: Use vegan butter or coconut oil.
- Customizable: Add blueberries, banana slices, or chocolate chips!
- Try these almond flour banana pancakes or viral chunky monkey banana pancakes next!
You only need a few basic ingredients to make these oat flour pancakes. They’re customizable, light, airy, gluten-free, fiber-rich, and secretly healthy. Here is a list of everything you need so you are prepared:
- Oat Flour: This is the best recipe because you can use store-bought or homemade oat flour. I left instructions below on how to make your own out of rolled oats!
- Baking Powder and Baking Soda: Since oat flour is denser than all-purpose flour, we need baking soda and powder to make them extra light and fluffy.
- Eggs: They add protein and structure to the batter.
- Maple Syrup: These pancakes are 10-0% refined sugar-free! They are naturally sweetened with a hint of maple syrup.
- Lemon Juice: You need lemon juice to make healthy, dairy-free buttermilk. The lemon reacts with the baking soda and plant milk to create the perfect fluffy pancakes.
- Vanilla Extract: You just need a dash for the perfect buttermilk pancake flavor!
- Milk: You can use oat, almond, or cow’s milk. I love using oat milk because it is creamier and closer to cow’s milk.
- Butter: Grab regular unsalted butter, vegan butter, or coconut oil; it’s essential for moistness and a buttery flavor.
- Mix-ins: Have fun and get creative with blueberries, banana slices, chocolate chips, or your favorite mix-ins. You can use frozen fruit, too.
Kitchen tools needed
Here is a quick list of kitchen utensils you’ll need to make this under-15-minute oat flour pancake recipe:
- 2 mixing bowl
- Pan or griddle
- Measuring cups and spoons
How to make oat flour pancakes
Oat flour pancakes are super easy to make in under 15 minutes. Here are detailed step-by-step instructions with pictures for visual reference so any level cook can make them; scroll to the bottom of this post for the full recipe and ingredient measurements.
Whisk together the oat flour, baking powder, baking soda, and salt in a large mixing bowl.
In another bowl, whisk the eggs, then mix in the oat milk, maple syrup, lemon juice, vanilla, and melted butter.
Add the wet ingredients to the flour mixture, and whisk gently until a batter is formed; some lumps are OK! Do not over-mix – it will make the pancakes tough.
Let the batter sit for 3 – 5 minutes (to thicken).
Heat a large pan or pancake skillet to medium heat and add a little butter. Once melted, pour about ¼ cup of batter onto the hot pan for each pancake. Add mix-ins if desired by arranging blueberries, banana slices, or chocolate chips on top of each pancake.
Cook for 2 – 3 minutes until the pancakes puff up and the edges are crispy and firm. (TIP: Since oat flour is denser than all-purpose flour, bubbles will not form on the tops of the pancakes. To check if they are ready to flip, gently lift them with a spatula to see if the bottoms are browning. If you find that pancakes are browning too quickly, then you need to lower the heat.)
Gently flip and cook the other side for about 1 – 2 minutes. Don’t overcook them. Repeat with the remaining batter, adding more butter to the pan as needed.
Finally, serve with your favorite maple syrup and top with fresh berries/fruit. Enjoy!
Expert recipe tips:
- Let the Batter Rest for 5 Minutes: It might seem unusual, but this step has a reason. Oat flour is denser and more absorbent than regular flour, so it needs time to soak up the liquid. Although the batter may initially appear liquidy, giving it 5 minutes allows it to transform into a perfectly thick consistency.
- Type of Oat Flour: You can use store-bought oat flour or homemade oat flour. Homemade oat flour is made by blending rolled or quick oats in a blender until they turn into fine flour.
- Use Medium-Low Heat: This ensures the pancakes have time to cook and rise without burning.
- No Bubbles, No Problem: Unlike regular pancakes, oat flour pancakes will not form those classic little bubbles on top when they are ready to flip. Look for firm edges to know it’s time to flip. For a double-check, gently lift with a spatula to see if the bottoms are beautifully golden.
- Customize Mix-ins: Experiment with various mix-ins like blueberries, banana slices, or chocolate chips to add a personal touch. You can even use frozen berries.
- Double Batch for Later: Make extra and freeze for quick, homemade breakfasts on busy mornings.
Easy ingredient substitutions:
Here is a list of the best tried-and-tested ingredient substitutions for this oat flour pancake recipe:
- Maple Syrup: Use honey or your favorite liquid sweetener.
- Oat Milk: Use almond milk, cashew milk, whole milk, 2% milk, or skim milk.
- Butter: Use vegan butter (like Earth’s Balance sticks) or coconut oil.
- Lemon Juice: Use apple cider vinegar or white vinegar. You can also use 1 tablespoon of plain Greek yogurt.
How to make homemade oat flour:
No oat flour? No worries! Easily whip up homemade oat flour using rolled oats or quick oats with these simple steps. We like to call them oatmeal pancakes since they’re made with rolled oats.
- Add about 3 to 5 cups of rolled oats to a high-speed blender.
- Blend on high speed until the oats turn into a fine, flour-like consistency.
- Measure the required amount for your pancakes and store the remaining homemade oat flour in an airtight container, good for up to 3 months.
Oat flour pancake variation:
- Blueberry: Add 1/2 cup of fresh or frozen blueberries to the batter.
- Banana Nut: Mash one ripe banana into the batter and sprinkle chopped nuts (such as walnuts or pecans) for added flavor and texture.
- Chocolate Chip: Mix in chocolate chips for a sweet and decadent twist.
- Cinnamon Spice: Add a teaspoon of ground cinnamon to the dry ingredients.
- Apple Pie: Fold in 1/2 cup of finely chopped apples and a dash of cinnamon for a taste reminiscent of apple pie.
- Coconut: Substitute coconut milk for oat or almond milk, and add 1/3 cup of shredded coconut to the batter.
- Pumpkin Spice: Add 2 to 3 teaspoons of pumpkin spice into the batter.
- Higher-Protein: Add a scoop of protein powder to the dry ingredients for a protein-packed breakfast.
- Higher-Fiber: Add 2 tablespoons of chia seeds to the batter before you spoon it into the heated pan.
Frequently Asked Questions
Can I use homemade oat flour?
Yes! You can make oat flour at home with a blender and rolled or quick oats. I left instructions above or in the notes section of the recipe card.
What is my batter runny?
If your oat flour pancake batter seems runny at first, let it sit for 5 to 8 minutes to thicken. If it is still runny after that, add a bit more oat flour gradually until it thickens to your liking. I recommend doing it one tablespoon at a time.
Can I substitute oat flour for all-purpose flour?
Yes, you should be able to substitute oat flour for all-purpose flour in this pancake recipe. However, you may need to add an additional 1/2 cup of milk to achieve the desired batter consistency.
Why does this recipe call for lemon juice?
When combined with baking soda and plant milk, the lemon juice creates a dairy-free buttermilk, contributing to the pancakes’ fluffiness.
What can I use instead of lemon juice?
You can substitute apple cider vinegar or white vinegar for lemon juice in this recipe to achieve a similar acidic effect that enhances the fluffiness of the pancakes. You can even use 1 or 2 tablespoons of Greek yogurt.
Is oat flour gluten-free?
Oat flour can be gluten-free if labeled as such or certified gluten-free. Cross-contamination may occur, so check labels or make homemade oat flour with gluten-free rolled oats at home.
Can I make this into waffles?
Yes, you can adapt this pancake recipe into waffles. Use the same batter and follow your waffle maker’s instructions for cooking. Check out these flourless banana oat waffles, too!
Can I freeze oat flour pancakes?
Yes! You can freeze oat flour pancakes for meal prep. Once completely cooled, place them in an airtight container or a zip-top bag and store them in the freezer for up to a month. When ready to enjoy, reheat in the microwave wrapped in a damp paper towel to ensure they don’t lose their moistness.
How to store and reheat oat flour pancakes:
Storing: Once cooled, store the pancakes in an airtight container in the refrigerator for up to 3-4 days.
Reheating: To reheat, use a toaster or toaster oven for a quick and convenient option. Alternatively, warm them in the microwave in short 30-second intervals, wrapped or covered in a damp paper towel. This helps maintain their fluffy, moist texture.
If you love this recipe, try these pancake recipes next!
- Chunky Monkey Banana Pancakes
- Banana Foster Pancakes
- Protein Oat Blender Pancakes
- 3 Ingredient Banana Oat Pancakes
- Pumpkin Oat Protein Pancakes
- Blueberry Lemon Pancakes
- Fluffy Oat Milk Pancakes
- Almond Flour Banana Pancakes
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don’t forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
Oat Flour Pancakes
- 1 ½ cup oat flour, store-bought or homemade
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 large eggs
- 2 tbsp maple syrup
- 2 tsp of lemon juice
- 1 ½ tsp pure vanilla extract
- 1 cup oat or almond milk
- 2 tbsp unsalted butter, melted, vegan butter or refined coconut oil works too
- Optional Mix-Ins: 1/2 cup of blueberries, banana slices, chocolate chips, or 1/3 cup of coconut shreads
- In a large mixing bowl, whisk together the oat flour, baking powder, baking soda, and salt.
- In another bowl, whisk the eggs, then mix in the oat milk, maple syrup, lemon juice, vanilla, and melted butter.
- Add the wet ingredients to the flour mixture, and whisk gently until a batter is formed, some lumps are OK! Do not over-mix – it will make the pancakes tough.
- Let the batter sit for 3 – 5 minutes (to thicken).
- Heat a large pan or pancake griddle to medium heat and add a little butter. Once melted, pour about ¼ cup of batter onto the hot pan for each pancake. Add mix-ins if desired by arranging blueberries, banana slices, or chocolate chips on top of each pancake.
- Cook for about 2 – 3 minutes until the pancakes puff up and the edges are crispy and firm up. Since oat flour is denser than all-purpose flour, bubbles will not form on the tops of the pancakes. To check if they are ready to flip, gently lift them with a spatula to see if the bottoms are browning. If you find that pancakes are browning too quickly, then you need to lower the heat.
- Gently flip and cook the other side for about 1 – 2 minutes. Don’t overcook them.
- Repeat with the remaining batter, adding more butter to the pan as needed.
- Serve with your favorite maple syrup and top with fresh berries/fruit. Enjoy!
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