These homemade oat flour pancakes are buttery golden on the outside and fluffy inside! They have a delicious oatmeal cookie flavor. These pancakes are quick and easy to make at home. They take only 15 minutes in total. They are great for Saturday morning breakfast, Sunday morning brunch, or breakfast for dinner. Both kids and adults love this pancake recipe!
Why You’ll Love This Recipe
- These oat flour pancakes are quick and easy.
- Only 15 minutes are needed.
- The pancakes come out thick and fluffy.
- Oat flour has a delicious flavor.
- This recipe can be made with store-bought oat flour or homemade oat flour. I recommend using store-bought because it is finely ground.
- If needed, use gluten-free oat flour.
- Add on your favorite toppings for a totally customizable breakfast.
- Great served any time of the day.
- Check out these Vegan Banana Oatmeal Pancakes and this Pressure Cooker Oatmeal for another great recipe!
Ingredients & Substitutions
These are the main ingredients and substitutions for this oatmeal flour pancake recipe. Scroll down to the recipe for the full ingredients list and directions.
For these pancakes, use store-bought oat flour. Homemade can be used but may be more drying and thick. If needed, check out these Oat Flour Substitutes.
A little sugar adds some sweetness. Feel free to use white sugar or light brown sugar. For refined sugar free, use maple sugar or coconut sugar.
Both baking powder and baking soda yield fluffy pancakes.
Add in a pinch of salt for added flavor.
Regular dairy milk and dairy-free milk both work well. To keep this recipe nut-free, use cow’s milk, oat milk or coconut milk.
Two eggs help thin out the pancake batter. In addition, eggs add a cake-like texture.
Vanilla extract adds a cozy pancake flavor.
Cook the pancakes in butter, dairy-free butter, or nonstick spray. Continue adding more to the skillet to prevent burning.
Lastly, top your oat flour pancakes with desired toppings.
How to Make Oat Flour
To make oat flour, add rolled oats to a food processor.
Process on high until oats become a powdery substance.
Then, measure out the oat flour.
Steel-cut oats and instant oats are not suitable for homemade oat flour. They tend to be a little rougher.
Alternatively, buy oat flour at the grocery store for this fluffy oat flour pancake recipe.
Taste & Texture
These oat flour pancakes taste like a mix between classic buttermilk pancakes and oatmeal cookies. The oat flour contributes a delicious oatmeal flavor.
These pancakes have a buttery golden exterior. Inside, they are soft and fluffy.
How to Make
In a large mixing bowl, whisk together the oat flour, sugar, baking powder, baking soda, and salt until well combined.
In a separate bowl, whisk together the milk, eggs, and vanilla extract until combined.
Pour the wet ingredients into the dry ingredients. Stir until just combined. Let the batter sit for about 5 minutes to allow it to thicken slightly.
Preheat a non-stick skillet or griddle over medium heat. Lightly grease with cooking oil or butter.
Spoon about ¼ cup of batter onto the hot skillet for each pancake. Use the back of the spoon to spread the batter into a circular shape if needed.
Cook the pancakes for about 2 to 3 minutes, or until bubbles form on the surface. Flip the pancakes and cook for an additional 1 to 2 minutes or until cooked through.
Transfer the cooked pancakes to a plate. Continue this process with the remaining batter.
Finally, serve these homemade oat flour pancakes warm with your favorite toppings.
Expert Tips & Tricks
For best texture results, use store-bought oat flour.
If making homemade oat flour, process until very fine.
Do not overmix the batter.
Allow the pancake batter to sit for 5 minutes after mixing together. This allows it to thicken up and creates thick pancakes.
Use enough butter or nonstick spray to prevent burning. Add more to the pan as needed.
To keep pancakes warm, feel free to keep your oven at 200 degrees Fahrenheit. Store the pancakes in the warm oven until the full batch is done. Then, serve all at once.
Feel free to add chocolate chips or blueberries to the raw pancake batter.
Store oat flour pancakes in the fridge for up to 2 days.
Flavor Variations & Toppings
There are so many ways to switch up the flavors of oat flour pancakes!
Add some chocolate chips to the pancake batter. Use mini, dark, semisweet, milk, or even white chocolate chips.
Throw some blueberries into the batter.
Top pancakes with bananas to make oat flour banana pancakes! Feel free to caramelize the bananas beforehand.
Top with maple syrup or honey.
Add some peanut butter on top!
Top with classic butter.
Add some Nutella or hot fudge on top.
Top with strawberries and whipped cream!
How to Serve & Store
Serve these oat flour pancakes hot and fresh! Pancakes are best eaten immediately.
Add your desired toppings. These pancakes go well with coffee, tea, smoothies, orange juice and milk. For another fun breakfast idea, try these Shortbread Oatcakes!
For a hearty breakfast, make this Creamy Savory Oatmeal.
Store leftovers in the fridge for up to 2 days.
Frequently Asked Questions
For gluten-free, use certified gluten-free oat flour. Oats are often cross-contaminated with wheat.
Use a nonstick skillet or a griddle. Continue adding butter to prevent sticking.
Sure! Try this Oat Flour Waffle Recipe.
Nonstick Saucepan: Use this nonstick pan for cooking oatmeal.
Pyrex Glass Measuring Cups: These are my favorite sturdy measuring cups.
Spatula: Flip pancakes with a sturdy spatula.
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- Sweet Potato Oatmeal Pancakes
- How to Make Oat Milk
- Coconut Oatmeal Pancakes
These oat flour pancakes are thick, fluffy, and flavorful! They are great for breakfast, brunch or dinner. Top these homemade pancakes with maple syrup, fresh berries, peanut butter, butter, nuts, or chocolate chips!
- 1 ½ cups oat flour
- 2 tbsp sugar, or sweetener of your choice
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup milk, regular or plant-based
- 2 large eggs
- 1 tsp vanilla extract
- Cooking oil or butter, for greasing the pan
- Toppings of your choice
- In a large mixing bowl, whisk together the oat flour, sugar, baking powder, baking soda, and salt until well combined.
- In a separate bowl, whisk together the milk, eggs, and vanilla extract until combined.
- Pour the wet ingredients into the dry ingredients. Stir until just combined. Do not overmix; a few lumps are okay. Let the batter sit for about 5 minutes to allow it to thicken slightly.
- Preheat a non-stick skillet or griddle over medium heat. Lightly grease with cooking oil or butter.
- Spoon about ¼ cup of batter onto the hot skillet for each pancake. Use the back of the spoon to spread the batter into a circular shape if needed.
- Cook the pancakes for about 2 to 3 minutes, or until bubbles form on the surface. Flip the pancakes and cook for an additional 1 to 2 minutes or until golden brown and cooked through.
- Transfer the cooked pancakes to a plate. Repeat the process with the remaining batter.
- Serve the oat flour pancakes warm with your favorite toppings.
- For best results, use store-bought oat flour. Homemade oat flour can be a little too thick for this pancake recipe.
- Do not overmix the batter.
- Allow the pancake batter to sit for 5 minutes. This allows it to thicken up, thus creating fluffy pancakes.
- Use enough butter or nonstick spray to prevent burning.
- To keep pancakes warm, feel free to keep your oven at 200 degrees Fahrenheit. Store cooked pancakes in the warm oven until the full batch is done. Then, serve.
- Feel free to add chocolate chips or blueberries to the batter.
- Store leftovers in the fridge for up to 2 days.
- To reheat, add a little butter to a skillet. Heat pancakes in the butter until warmed up.
Serving Size:1 pancake
Amount Per Serving: Calories: 123Total Fat: 3gSaturated Fat: 0.7gUnsaturated Fat: 1gCholesterol: 47.1mgSodium: 187.4mgCarbohydrates: 18.5gFiber: 1.3gSugar: 5gProtein: 5.5g
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