Healthy oat flour pancakes are fluffy and full of flavor. Try them with yogurt and fruit for a satisfying meal any time of the day.

Pancakes on a white plate with strawberries and blueberries.

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

These buttermilk pancakes are a great option for everyone in the family, including babies if they enjoy oat cereals. Oat pancakes are a great option for little ones just beginning to pick up their own food, and many youngsters love them with yogurt and banana. (Please always check with your pediatrician before introducing solids and/or new foods to your child!)

About these pancakes

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. Simply blend regular or quick cooking oats in your blender on low. 1 1/2 cups of oats will yield about 1 1/4 cups of oat flour.

Tip: If you plan to use steel cut oats, plan on a little extra time in the blender.

These pancakes have a subtle oat flavor, making them the perfect base for any toppings you can dream up! They take naturally to fruit and honey or syrup, but are great as a savory dish as well. 

With only 7 ingredients and one bowl, this is a quick and easy recipe for an easy and delicious morning.

Syrup dripping down a stack of pancakes.

What you need

  • Dry ingredients: oat flour, ground flax seed, sugar, baking powder
  • Wet ingredients: unsalted butter, egg, buttermilk
Overhead view of oat flour, flax seed, butter, milk, and other pancake ingredients.

How to make pancakes with oat flour

As always, keep scrolling for the full printable recipe with measurements!

Preheat an electric griddle to 375ºF or a large frying pan over medium-low heat. Melt the butter then whisk together the butter and the egg in a medium-large mixing bowl. Whisk in the buttermilk.

Butter and milk in a clear glass mixing bowl.

Add in the oat flour, ground flax seed, sugar, and baking powder.

Dry ingredients on top of wet ingredients in a glass mixing bowl.

Whisk until smooth. Allow to rest for 5 minutes. The batter will be fluffy and thick. 

Pancake batter in a glass mixing bowl.

Pour about ¼ cup batter onto the preheated griddle/pan. Cook until a medium golden brown on the first side.

Close up of partially cooked pancake in a frying pan.

Flip and cook one minute further. 

Cooked pancake on a spatula.

How to make this recipe your own

  • If you’re making these for little ones you can skip the sugar.
  • Looking for a vegan substitute for buttermilk? Add lemon juice to soy milk. Learn more about how to make buttermilk.
  • Oat pancakes are great with chopped nuts on top or almond butter. The texture and flavor really brings out the oat flour’s natural nuttiness.
  • Oat pancakes are great in kids’ lunches. You can cut them into strips and pop them in a tupperware container along with some fresh berries.
Syrup being poured on pancakes on a white plate.

Storage Suggestions

Store leftover pancakes covered in the refrigerator for up to five days.

Reheating Tips

Reheat in the microwave for 20-30 second intervals until warm, or in a toaster.

Cut pancake stack, one piece on a fork.

More recipes using oats

Close up of syrup dripping down pancakes.
3 pancakes on a white plate, topped with syrup and fresh berries.

Get the Recipe: Oat Flour pancakes

Healthy oat flour pancakes are fluffy and full of flavor. Try them with yogurt and fruit for a satisfying meal any time of the day.
4.67 from 3 votes

Ingredients

  • 2 tablespoons unsalted butter
  • 1 large egg
  • 1 ⅓ cup buttermilk
  • 1 ¼ cup oat flour see notes
  • 2 tablespoons ground flax seed
  • 1 tablespoon sugar
  • 1 tablespoon baking powder

Instructions

  • Preheat an electric griddle to 375ºF or a large frying pan over medium-low heat.
  • Melt the butter then whisk together the butter and the egg in a medium-large mixing bowl. Whisk in the buttermilk.
  • Add in the oat flour, ground flax seed, sugar, and baking powder. Whisk until smooth.
  • Allow to rest for 5 minutes.
  • The batter will be fluffy and thick.
  • Pour about ¼ cup batter onto the preheated griddle/pan. Cook until a medium golden brown on the first side.
  • Flip and cook one minute further.

Notes

  • If you don’t have pre-ground oat flour, you can add regular or quick cooking oats to a blender and blend on low to create an oat flour. Approximately 1 ½ cups oats will yield 1 ¼ cup oat flour.
  • Makes about 10 pancakes using 1/4 cup of batter for each pancake.
Serving: 2pancakes, Calories: 239kcal, Carbohydrates: 27g, Protein: 8g, Fat: 11g, Saturated Fat: 5g, Trans Fat: 1g, Cholesterol: 52mg, Sodium: 341mg, Potassium: 234mg, Fiber: 3g, Sugar: 6g, Vitamin A: 293IU, Vitamin C: 1mg, Calcium: 245mg, Iron: 2mg