These light and fluffy buttermilk pancakes have a secret ingredient in them… oat flour! Oat flour is made by grinding rolled oats onto a fine, powdery flour that’s gluten-free and delicious. These healthy pancakes are perfect for a cozy weekend brunch or breakfast!
This no-fuss homemade oat flour pancake recipe is one you’ll make over and over again. I’ve made it every Sunday for the past three weekends and that’s because it’s not only delicious but easy to make and, well… almost healthy. I tend to drench mine in maple syrup and butter which might negate the nutrient benefits of oat flour but that’s neither here nor there.
The best part about these pancakes is they are light and fluffy just like pancakes made with traditional flour, so much so that you might never know that they’re gluten-free!
This recipe is a real blank slate. Feel free to top your oat flour pancakes with any of your favorite toppings or fold some chocolate chips, blueberries, or sliced banana into the batter for an extra treat!
If you love this recipe check out another breakfast favorite: Puffed Millet Granola!
Ingredients You’ll Need
Here’s everything you’ll need to make oat flour pancakes: oat flour (homemade or store-bought), eggs, sugar, buttermilk*, vanilla, butter*, baking soda, and baking powder.
*If you wish to make these pancakes dairy-free you can substitute plant-based buttermilk and use coconut oil in place of butter. For more info check out this post to learn 3 Ways to Make Buttermilk.
How to Make Your Own Oat Flour:
I usually just buy pre-made oat flour, but it’s actually super simple to make and it’s a great way to use up extra oats. To make oat flour all you need to do is blend rolled oats in a blender for 15-30 seconds until it resembles a fine powder. For more information check out this recipe here.
Recipe Step By Step
Step 1. Make the Batter
This pancake batter is no different than any other. Whisk together the dry ingredients in one bowl and the wet ingredients in another then fold the two together.
Step 2. Cook the Pancakes
Heat a griddle, nonstick, or cast iron pan over medium heat. Lightly grease the pan with a little bit of oil. Ladle the batter into the hot pan and cook until the surface of pancakes have some bubbles and the edges of the pancakes appear golden brown. Flip and cook for an additional 1-2 minutes.
Step 3. Serve
Serve your pancakes with maple syrup and melted butter or any of your preferred toppings!
FAQs and Expert Tips
Oat flour is a nutritious, whole-grain, gluten-free flour made from ground oats.
Oat flour pancakes taste just like regular pancakes but with a slight whole-grain flavor. Trust me, you could serve these pancakes to children and they wouldn’t know the difference!
Yep! This pancake batter can be made the night before and stored in the refrigerator.
Yes, you can freeze oat flour pancakes. For best results lay them out on a parchment-lined baking tray and freeze them for 1-2 hours then transfer to a Ziplock freezer bag for up to three months.
If you wish to make these pancakes dairy-free you can substitute plant-based buttermilk and use coconut oil in place of butter.
Check out More Great Breakfast Recipes:
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Oat Flour Buttermilk Pancakes
Ingredients
- 1 ½ c oat flour
- 3 tbsp sugar
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 ¾ c buttermilk
- 2 large eggs
- 3 tbsp melted butter
- 1 tsp vanilla extract optional
- maple syrup and butter for serving
Instructions
- In a small bowl, whisk together the oat flour, sugar, baking powder, baking soda, and salt; set aside.
- In a medium bowl, whisk together the buttermilk, melted butter, vanilla, and egg. Next, add the dry ingredients to the buttermilk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).
- Heat a griddle, nonstick, or cast iron pan over medium heat. Lightly grease the pan with a little bit of oil. Ladle ⅓c of the batter into the hot pan and cook until the surface of pancakes have some bubbles and the edges appear golden brown. Flip and cook for an additional 1-2 minutes. Repeat this process until all of the pancakes are cooked.
- Serve the pancakes warm with plenty of maple syrup and butter!
Notes
- Oat Flour: you can use store-bought or homemade oat flour
- Eggs: for egg-free pancakes use two flax eggs
- Buttermilk: to make a quick buttermilk substitute combine: 1c milk + 1 tbsp lemon juice
FAQs:
- Can I freeze oat flour pancakes? Yes, you can freeze oat flour pancakes. For best results lay them out on a parchment-lined baking tray and freeze them for 1-2 hours then transfer to a Ziplock freezer bag for up to three months.
- Can I make oat flour pancake batter ahead of time? Yep! This pancake batter can be made the night before and stored in the refrigerator.
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Barb
Can you tell me how many pancakes this makes?
Leigh Anderson
Hi Barb, this recipe makes about 8 pancakes.
Barb
Thanks so much
Erin
Made these with homemade butter, and homemade buttermilk. Homemade buttermilk is much thinner than store bought so I had to increase the oat flour. Everyone loved them.
Cal
Great recipe! Loved that it has buttermilk and butter in it. My mom liked it as well.
Lauren
Made these pancakes this morning and my husband just loved them, I did also! Said he would eat them from now, no need for other pancake recipes at our house.
Leigh Hyatt Anderson
I’m so glad you liked them! Thanks Lauren! 🙂
Ann
made with blueberries. very good!