Oat Flour Pancakes

These oat flour pancakes have it all. They’re flavorful, hearty—but not heavy. And really easy to make. Combining the oat flour with a touch of brown sugar and cinnamon makes for pancakes that taste like a bowl of oatmeal but better. For an extra treat, top them with homemade blueberry maple syrup.

If you want a simple oat flour pancake recipe, look no further. This one’s for you! Just like my easy-to-make cornmeal pancakes, this one-bowl recipe is perfect for a quiet weekend morning. Plus, like my fluffy pancake recipe, these freeze really well. So go ahead and make a double batch. Then on a busy morning, when you want a quick and filling breakfast, all you need to do is heat and eat.

Ingredients Explained.

Here’s what you need to make these pancakes and what the ingredients do in the recipe. (full recipe with amounts is listed below.)

• Oat Flour. You can either buy oat flour or make your own. I’ve included directions for making oat flour below. For a gluten-free version, use gluten-free oat flour. 
• All-purpose flour. Pancakes made with all oat flour tend to be thin. Adding a little all purpose flour helps them rise. For a gluten-free version, use a gluten-free all purpose flour blend. 
• Brown Sugar. A little brown sugar goes great with the oat flour.  If you don’t have any on hand, use granulated sugar. 
• Baking Powder. Works with the eggs to give the pancakes a light texture. 
• Salt. Enhances all the other flavors. 
• Cinnamon and Vanilla. Both add a lovely flavor to the pancakes. 

How to Make Oat Flour.

If you have a blender, it’s easy to make homemade oat flour. Here’s what to do.

1. Place old fashioned oats (not steel cut or quick oats) in a blender. 
2. Blend on high speed until the oats are a fine flour. This usually takes about 20 seconds. That’s it. Store any leftover flour in a jar for up to one month. 

You need about 1 ¼ cups of old fashioned oats to make 1 cup of oat flour.

How to Make Oat Flour Pancakes. Dos and Don’ts.

1. Don’t over mix the batter. To make this batter, all you need to do is mix the dry ingredients together. Then add the wet ingredients and stir.  It’s fine if a few lumps remain. 

2. Do let the batter rest. This gives the oat flour a chance to absorb the liquid. A five to 10 minute rest is perfect. 

3. Don’t overheat your pan. It’s important to cook pancakes on a hot griddle. But you don’t want it too hot. Heat your griddle or nonstick skillet over medium heat. 

4. Do grease the pan. These pancakes love to stick. Remember to grease your pan before cooking. I like to use oil because butter can burn.
   
5. Don’t flip too early. Spoon the pancake batter onto the hot griddle. Cook the pancakes until you see bubbles appear. This takes a couple of minutes. As soon as the bubbles start to pop, flip the pancake.
   
6. Do keep them warm. If you want to serve these pancakes all at once, no problem. Just turn your oven to 200℉ when you make the batter. As you make the pancakes, place them into the oven on a parchment-lined pan. They’ll stay nice and warm until you’re ready to eat.

Variations.

Chocolate Chips. Use any chocolate chips you like. I think mini chocolate chips are really nice in pancakes. They give you a little chocolate in each bite. 

Nuts. Add your favorite chopped nuts to the batter. 

Blueberries. If you love blueberry pancakes, you’ll adore blueberry oat pancakes. A little lemon zest is a nice addition too.

Storing and Reheating Leftovers.

These pancakes keep really well. Place the leftover pancakes in a container and refrigerate for up to three days. Or you can freeze the cooled pancakes for up to a month. Place them in a freezer bag with a piece of parchment or wax paper between each pancake. This keeps them from sticking together.

Reheat the leftover pancakes in a toaster until warm. You can also microwave them on low heat. 

Print

Oat Flour Pancakes

These oat flour pancakes are light, flavorful, and really easy to make. To make the recipe, stir all the ingredients together in one bowl. Let the batter rest and then cook on a hot griddle. Top with your favorite syrup.

Prep Time 10 minutes

Cook Time 3 minutes

Total Time 13 minutes

Servings 9 pancakes

Ingredients

• 1 cup oat flour (3 ½ ounces; 100 grams)
• ½ cup all-purpose flour (2 ½ ounces; 70 grams)
• 2 tablespoons brown or granulated sugar, optional (1 ounce; 28 grams)
• 2 teaspoons baking powder
• ½ teaspoon table salt
• 1 teaspoon ground cinnamon
• ¾ cup milk plus more as needed (6 ounces; 170 grams)
• 2 large eggs
• 4 tablespoons melted butter or vegetable oil (2 ounces; 56 grams)
• 1 teaspoon vanilla extract

Instructions

1. Whisk the oat flour, all-purpose flour, granulated sugar, baking powder, salt, and cinnamon together in a medium mixing bowl. Add the eggs, milk, oil, and vanilla extract. Whisk until smooth. If the batter is thick, add an additional tablespoon of milk until it flows easily off a spoon.
2. Let the batter rest in the bowl for 5 minutes.

3. Heat a nonstick frying pan or griddle over medium heat, or turn an electric griddle to 375°F. Lightly grease the pan or griddle with oil. The pan is ready when a drop of water bubbles quickly on the surface and evaporates (disappears) immediately.

4. Spoon batter, approximately ¼ cup, onto the griddle. Cook for approximately 3 minutes. Flip the pancakes when bubbles appear all over the surface of the pancake and begin to pop. The pancake should begin to look almost dry. Flip and cook for another 1 to 1 ½ minutes.

5. To keep warm, preheat the oven to 200℉. Place cooked pancakes on a parchment-lined baking sheet.

6. Serve with butter and syrup, if desired.