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A stack of oat flour pancakes with maple syrup, blueberries, and butter.

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.