Fluffy Oat Flour Pancakes

5 from 1 vote

Fluffy Oat Flour Pancakes

These oat flour pancakes are hearty without being heavy and fluffy 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.

Prep Time5

Cook Time12

Total Time17

Course: Breakfast, Brunch

Cuisine: American

Diet: Gluten Free

Servings: pancakes

Calories: 168kcal

Author: Maureen Celestine

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.

Storing: Cool the pancakes completely, and store them in an airtight container or a ziplock bag, preferably in a single layer. Store them in the refrigerator for up to 3 days.

Reheating: Microwave for 20-30 seconds, or heat in a 300°F oven until heated through.

Freezer Storage: Freeze them in a single layer, then transfer to a freezer bag, preferably with parchment paper between layers. Store for up to 2 months; reheat straight from frozen at 325°F.

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