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4.88 from 8 votes

Oat Flour Buttermilk Pancakes

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!
Prep Time5 minutes
Cook Time20 minutes
Course: Breakfast
Cuisine: American
Diet: Gluten Free
Servings: 4 people
Calories: 321kcal

Ingredients

  • 1 1/2 c oat flour
  • 3 tbsp sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 3/4 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 1/3c 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

Ingredient 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.
Equipment:
Cast Iron Pan | Mixing Bowls | Olive Wood Spoons

Nutrition

Calories: 321kcal | Carbohydrates: 44g | Protein: 13g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 105mg | Sodium: 882mg | Potassium: 343mg | Fiber: 3g | Sugar: 15g | Vitamin A: 308IU | Calcium: 227mg | Iron: 2mg