These fluffy oat flour pancakes are hearty without being heavy and soft without the additives you find in store-bought pancakes. Made with 100% oat flour. They are soft, naturally sweetened, and perfect for weekend breakfast or brunch.
The combination of buttermilk and oats yields tender pancakes that aren't dry or dense, unlike some grain-based pancakes. Serve alongside my oatmeal smoothie, Cottage cheese and egg casserole, or breakfast stuffed acorn squash.
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This Oatmeal Flour Pancake is:
- Ready in 17 minutes or less!
- Not complicated and straightforward. Just like my cinnamon roll with apple pie filling
- Fluffy and tender on the inside. Think restaurant-style, light and crisp around the edges, nutty-flavored pancake.
- Filling and satisfying, keeping you fuller than regular pancakes.
- Great to make in batches to feed a crowd, I am talking brunch, birthday parties, and so on! Just like my holiday favorite dark chocolate peppermint pancakes and blueberry cottage cheese muffins.
📃Ingredient Description
Here are some ingredients needed to make the fluffy pancakes:
- Oat flour is the main ingredient in these pancakes, giving them a slightly nutty flavor. It also makes the pancakes more filling while keeping them soft and tender.
- Baking powder: This is what helps the pancakes rise and stay fluffy instead of flat. Fresh baking powder is key here, especially when working with oat flour.
- Sweetener: I used pure maple syrup to keep this pancake refined-sugar-free while also adding rich, deep flavor that pairs perfectly with oat flour. It also helps the pancakes brown beautifully and keeps them moist.
- Buttermilk adds moisture and a slight tang, which keeps the pancakes from being dense or dry. It also reacts with the baking powder to give extra lift.
- Eggs help give the pancakes structure and make them fluffy.
- Butter adds richness and flavor, making the pancakes soft inside and golden on the outside. Melt it and let it cool slightly before mixing it in.
Please refer to the recipe card for the exact measurements.
Best Fruit Add-ins and Toppings For The Pancakes
If you are a fan of mix-ins in your pancakes, then you are in for a thrill! Here are some fruit add-ons to add an extra oumph to your healthy pancake:
- Fresh or frozen blueberries
- Finely chopped strawberries
- Diced apples (I like to slightly heat them in the microwave with butter and ground cinnamon before adding them to the batter).
- Mashed ripe banana
- Chopped peaches
Toppings: Cinnamon-sautéed apples, Warm berry compotes, Honey-roasted peaches, Maple-glazed sliced bananas, toasted walnuts, e.t.c.
It's important to note that when making substitutions in recipes, the texture and flavor may be slightly different. However, these substitutes are the best options for changing the original recipe.
📝Step-by-Step Instructions
Step 1: In a medium bowl, whisk together oat flour, baking powder, salt, and ground cinnamon.
Step 2: In a separate bowl, whisk buttermilk, egg, melted butter, maple syrup, and vanilla until smooth.
Step 3: Pour the wet ingredients into the dry and gently mix just until combined. Do not overmix. It should be thick yet pourable.
Step 4: Preheat the pan and lightly grease it with melted butter; pour in the batter, and cook until bubbles form.
Step 5: Flip and cook the bottom until golden and cooked through.
Step 6: If not serving right away, place pancakes in a single layer on a parchment-lined baking sheet and keep warm at 175°F. Serve with your favorite toppings.
Best Tips for a Fluffy Gluten-Free Oat Flour Pancake
- Make sure your baking powder is fresh. Old baking powder will yield a flatter pancake.
- The melted butter should be warm, not hot. Hot butter can alter the egg and affect the texture.
- Do not overmix. A few small lumps are totally fine. Overmixing will yield dense pancakes.
- Let the batter rest. Gluten-free batters need proper binding and rest time to hydrate. This step alone makes a huge difference in how fluffy the pancake turns out.
- Oat flours absorb liquid differently. Don't worry if the batter is runny once mixed. It will thicken as it rests. If it feels too thick, add 1-2 tablespoons of buttermilk to loosen it slightly and fold using a spatula, don't mix, as you could deflate the air bubbles.
- Use medium-low heat as oat flour pancakes brown faster than regular pancakes and need a gentler heat to cook through.
- Wait for the edges to set slightly before turning. I highly recommend flipping only once, as the pancake could dry out if overcooked.
✅Recipe FAQS
Your baking powder may have expired, or you may have overmixed the batter. Overmixing develops structure and knocks out air, resulting in dense pancakes. Stir just until combined and let the batter rest for 5 minutes before cooking.
This usually means the heat is too high. The outside browns quickly while the inside stays undercooked. Cook over medium-low heat until they cook through before flipping.
Your pan is too hot. Gluten-free oat-flour pancakes brown faster than traditional pancakes. Stick to medium-low heat and adjust as needed between batches.
With oat or gluten-free pancakes, bubbles can be more subtle. Look for lightly set edges and a matte surface instead of waiting for dramatic bubbles.
Place them in a single layer on a baking sheet and keep warm in a 175°F oven. Avoid stacking too early, as steam can make them soggy.
More Breakfast recipes to try:
Have you given this recipe or any other from my website a try? Please consider leaving a ⭐ star rating and sharing your experience in the 📝 comments section. Your feedback means the world to me, and I'm excited to hear from you!
PEACE & LOVE
Maureen
📖 Recipe
Fluffy Oat Flour Pancakes
Equipment
- Stainless steel skillet or electric griddle
- mixing bowls
Ingredients
- 1 ½ cups oat flour 188g
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 ¼ cup buttermilk or whole milk, oatmilk
- 2-3 tablespoons pure maple syrup or granulated sugar
- 2 large eggs
- 5 tablespoons butter melted and slightly cooled (divided)
- ½ tablespoon pure vanilla extract
Instructions
- Place a large rimmed baking sheet in the oven and preheat to 175°F
- In a medium bowl, whisk together oat flour, baking powder, salt, and ground cinnamon.1 ½ cups oat flour, 1 tablespoon baking powder, 1 teaspoon ground cinnamon, ¼ teaspoon salt
- In a separate bowl, whisk the buttermilk, egg, 3 tablespoons melted butter, maple syrup, and vanilla extract until smooth.1 ¼ cup buttermilk, 2-3 tablespoons pure maple syrup, 2 large eggs, ½ tablespoon pure vanilla extract, 5 tablespoons butter
- Pour the wet ingredients into the dry ingredients and gently mix just until combined. Do not overmix. The batter might be runny at first, but give it a minute, and it will thicken. (batter should be thick but pourable).
- Allow the batter to rest for 5 minutes to hydrate and thicken (see notes below)
- Heat a non-stick skillet, cast iron, or griddle over medium-low heat, then lightly grease it with a teaspoon or so of the remaining melted butter.
- Once heated, Scoop about ¼ cup of batter per pancake onto the hot pan. Use the bottom of the cup to spread it a little in a circular motion to shape it.
- Turn the pancakes when they begin to bubble on the surface, and the bottoms are golden brown, about 2 minutes. Flip and cook for another minute or until golden and cooked through.
- Transfer the cooked pancakes to the baking sheet in the oven to keep them warm while you cook the remaining batter. Adding melted butter to the hot pan and adjusting the heat if needed to keep the pancakes from browning too quickly.
- Serve warm with butter, maple syrup, fruit, or whatever your preference.
Notes
- Let the batter rest. This step alone makes a huge difference in how fluffy the pancake turns out.
- Don't worry if the batter is runny once mixed. It will thicken as it rests. If it feels too thick, add 1-2 tablespoons of buttermilk to loosen it slightly and fold using a spatula, don't mix, as you could deflate the air bubbles.
- Use medium-low heat as oat flour pancakes brown faster than regular pancakes and need a gentler heat to cook through.
- Wait for the edges to set slightly before turning. I highly recommend flipping only once, as the pancake could dry out if overcooked.
- If making ahead of time, you may need to thin slightly with milk before cooking.
Isabella Rodriguez says
This was 10/10! We made this over the weekend and it was as fluffy as described! We added a some of my abuela's Mermelada de arándano. My kids are asking for more