Oat Flour Pancakes

These oat flour pancakes are a healthy breakfast that needs just 5 ingredients to make. My secret trick ensures they are super thick and fluffy every single time.

Love baking with oat flour? Try my oat flour muffins, oat flour banana bread, and oat flour cookies.

Over the past few months, I’ve stopped using wheat-based flours consistently.

My family naturally prefers pancakes made with alternative flour, like almond flour pancakes and coconut flour pancakes. The firm favorite, though, is my simple oat flour pancakes.

Table of Contents

1. Why I love this recipe
2. Ingredients needed
3. How to make oat flour pancakes
4. Arman’s recipe tips and variations
5. Storage instructions
6. More healthy pancake recipes to try
7. Oat Flour Pancakes (Recipe Card)

Why I love this recipe

• 5 Ingredients. Just oat flour, baking soda, eggs, yogurt, and maple syrup. 
• Wheat free. No white flour, wheat flour, or anything else derived from wheat. 
• No banana. Most oat-based pancake recipes call for bananas (like in my healthy oatmeal pancakes), but not these ones!
• Thick and fluffy. A secret trick guarantees the pancakes tick all the texture boxes.

Ingredients needed

• Oat flour. Ground up rolled or quick oats. Don’t waste your money buying store bought varieties and make my homemade oat flour.
• Baking soda. Gives the pancakes some rise and extra fluffiness. 
• Eggs. room temperature eggs are preferred.
• Yogurt. either plain yogurt or Greek yogurt can be used. This is the secret ingredient to make the pancakes super moist. 
• Maple syrup. Adds some natural sweetness. You can also use agave nectar or honey. 

How to make oat flour pancakes

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Make the batter. Start by whisking the dry ingredients together, then the wet ingredients. Combine the two until a thick batter remains. 

Step 2- Make pancakes. Next, add oil to a non-stick pan and, once hot, add spoonfuls of the pancake batter and cook for 2-3 minutes, flipping halfway through. Repeat the process until all the pancake batter is used up.

Arman’s recipe tips and variations

• Cover the pan when frying the pancakes. This yields extra thick and fluffy pancakes as the heat is packed into a confined space. 
• These pancakes are not overly sweet and rely on the toppings/syrup for sweetness. If you prefer extra sweet pancakes, add a tablespoon of two of sugar. 
• If your pancake batter is too thin, add some extra oat flour.
• Replace the yogurt with sour cream, plant-based yogurt, and blended cottage cheese work.
• Add mix-ins! Fold through fresh or frozen fruit, chopped nuts, or even some chocolate chips. 
• Make waffles, by cooking the batter in a greased waffle iron.

Storage instructions

To store: Leftover pancakes can be stored in the refrigerator, covered, for up to 1 week.

To freeze: Place pancakes in a ziplock bag (either all together or in single serving portions) and store in the freezer for up to 6 months.

Reheating: Use either a non-stick pan or a preheated oven. Avoid microwaving them, as they will become soggy. 

More healthy pancake recipes to try

• Keto pancakes (Award-winning recipe)
• Healthy banana pancakes
• Vegan almond flour pancakes
• Protein pancakes
• Cottage cheese pancakes

Originally updated October 2022, updated and republished April 2024