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.
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. If you’d prefer not to blend your oats, try our honey oat pancakes or oatmeal pancakes.
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.
What you need
- Dry ingredients: oat flour, ground flax seed, sugar, baking powder
- Wet ingredients: unsalted butter, egg, buttermilk
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.
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.
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.
Store leftover pancakes covered in the refrigerator for up to five days.
Reheat in the microwave for 20-30 second intervals until warm, or in a toaster.
More recipes using oats
- Peanut Butter Oatmeal Breakfast Cookies
- Oatmeal Pancakes – perfect if you don’t have oat flour and don’t feel like taking out your blender!
Get the Recipe: Oat Flour pancakes
- 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
- 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.
- 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.