Oat Flour Pancakes

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5 from 534 votes
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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.

oat flour pancakes.

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.

oatmeal flour pancakes.

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. 

oatflour pancakes.

More healthy pancake recipes to try

oat flour pancakes recipe.

Oat Flour Pancakes

5 from 534 votes
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.
Servings: 8 servings
Prep: 1 minute
Cook: 5 minutes
Total: 6 minutes

Ingredients  

  • 3/4 cup oat flour
  • 1 teaspoon baking soda
  • 2 large eggs
  • 1/4 cup + 1 tablespoon yogurt plain or Greek yogurt
  • 2 tablespoon maple syrup can use honey or agave nectar

Instructions 

  • In a small bowl, mix together your oat flour with baking soda and set aside. In a separate bowl, whisk together your eggs, yogurt, and maple syrup, until smooth. Combine your wet and dry ingredients and mix well.
  • Grease a non-stick pan and heat it up on medium heat. Once hot, add spoonfuls of the batter and cover the pan. Cook the pancakes for 2-3 minutes, before flipping and cooking for a further minute. Remove the cooked pancakes from the heat.
  • Repeat this process until all your pancake batter has been used up.

Notes

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 them in the freezer for up to 6 months.
TO REHEAT: Use either a non-stick pan or a preheated oven. Avoid microwaving them, as they will become soggy. 

Nutrition

Serving: 1pancakeCalories: 82kcalCarbohydrates: 11gProtein: 4gFat: 3gSodium: 161mgPotassium: 85mgFiber: 1gVitamin A: 77IUVitamin C: 0.05mgCalcium: 30mgIron: 1mgNET CARBS: 10g
Course: Breakfast
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Originally updated October 2022, updated and republished April 2024

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Comments

  1. I made a triple batch and they tasted like baking soda. The auto-calculation didn’t really work. 3 tsp for basically 9 standard pancakes should have tipped me off! 😂
    I’ll try again with far less.

  2. 5 stars
    I wasn’t expecting too much, but I must say I was very pleasantly surprised. By far the best oat pancake recipe I’ve tried.

  3. 5 stars
    Great taste, fast, easy. But what sociopath only eats one pancake??? Dude – I have 16 yo athletes in my house. They could each eat one whole batch!

  4. 5 stars
    Made these first time today, husband said they were some of the best pancakes he’s had and we love pancakes and have had some really great ones and the ones I make at home are always very tasty. That’s how good these were, he was very surprised they were oat flour as I’ve tried other recipes that tasted like fried porridge! These were light, fluffy and delicious

  5. 5 stars
    Made these first time today, husband said they were some of the best pancakes he’s had and we love pancakes and have had some really great ones and the ones I make at home are always very tasty. That’s how good these were, he was very surprised they were oat flour as I’ve tried other recipes that tasted like fried porridge! These were light, fluffy and delicious

  6. 5 stars
    I used 1/2 cup oat flour (ground from whole oats), 1 tsp baking powder, 1 egg, 1/4 cup whole milk greek yogurt, 1/4 cup buttermilk, almond extract, vanilla extract. I can’t have as much sugar so I used monkfruit/erythritol (just 1 tsp). It made 3 4″ pancakes that are so fluffy. Topped with no sugar blueberry compote (made from frozen blueberries, lemon juice). They were the fluffiest pancakes ever!!!

    I don’t usually change around recipes but due to the maple syrup and because I don’t like to freeze leftover pancakes, I reduced and changed what I needed to.

    Thank you!

  7. 5 stars
    I have a tight food budget, and we 3 are as GF as possible. These pancakes are easy to whip up on a lazy morning! I used 1 while egg, 1 egg white and 2 flax eggs when I doubled the recipe.

    However, please add a note that if one ground their own oat flour from whole, rolled oats, that a liquid MUST be used in addition to the other ing. listed!! The batter was heavy, and it made deliciously soft pan “fried” cookies😁 but to make PANCAKES, I had to add 1/3 cup milk till it was the right consistency.

    I used a brand of yogurt that was flavored with no sugar, and the taste was so mild yet complex. 🙂

  8. Very good recipe. I add a ¼ c of pecan meal and a little extra yogurt and they come out very tasty.
    Thanks for the recipe.

  9. 5 stars
    These pancakes were so fluffy! I am always looking for healthier alternatives for breakfast for my kids and these were just that! They loved them and I will be making more of these in the future.

  10. 5 stars
    Thank you for such a great recipe. If I were to substitute baking soda for baking powder in this recipe, how many teaspoons of baking powder should I use, please?

    1. 5 stars
      Zoe
      I tried ½ baking soda and ½ baking powder (like I do for cookies) and it turned out well. I used the same volume as the recipe. So, ½ tsp baking powder and ½ baking soda. I did not find the pancakes to be as moist when using only 1 tsp of baking powder.

      It is an excellent recipe, especially when you run out of milk like I sometimes do.
      – Kirayn

  11. 5 stars
    They had nice texture, however, I could taste the baking powder. Can I reduce by half instead of 1 tsp?

    Regards

  12. 5 stars
    This works real well with amaranth flower, also. You have developed a really good base recipe that can be used with many different flours. I love it.

  13. I made a few changes to this recipe. I added a fourth of a cup of milled flax seed for protein, some raisins, and cut the maple syrup back to one tablespoon. These turned out fluffy and delicious with just a hint of sweetness. Thank you for posting your fabulous recipes.

  14. 5 stars
    We are celiac over here and made these this morning using gluten free oats. They were a huge hit! I know from using oatelour in the past it’s smoother if you let it rest for 10 minutes before cooking so that’s what we did. Medium heat was slightly high for our pancakes too. They were toddler and husband approved though, hubby had three and 2-year old had 2! Huge success thank you and we love the nutrition of oats and the high ratio of eggs (for protein and brain-boosting choline).

  15. 5 stars
    Very tasty! They tend to be quite thick and dry, so I added a couple of tablespoons of oil and oat milk plus blueberries and they were great!

  16. 5 stars
    This is a good pancake. I followed the recipe as written with the addition of small amount of vanilla. We liked it a lot!

  17. 5 stars
    Really good. I thought the batter was a bit thick, so I added a tiny bit of water. When I cooked them they were so thick they didn’t cook in the middle. I did add blueberries to smoosh them a bit in the pan so they would cook in the middle. I cooked on low, medium was too high. This is a great recipe and Ill definitely make it again!

  18. 5 stars
    This is a fantastic recipe. So easy and the pancakes turn out fluffy. It has become my go-to recipe in the morning. I substituted corn flour for oat flour and found that the pancakes turned out just as good. Thank you so much for posting this

  19. 5 stars
    Worked great, usually I need xantham gum to make gf stuff not dry /crumbly. Think the yogurt did the trick.

  20. 5 stars
    This is a keeper! I put a lid on as you suggested and they were nice and fluffy! My family hates it when I make healthy pancakes because they’re usually stones but this recipe has restored our confidence!!!!! Thanks!

  21. 5 stars
    These are absolutely delicious and also super fast to make. I used goat milk yogurt instead of regular, and added a few coconut sugar sweetened chocolate chips for my toddlers! They devoured them! New favorite recipe!

  22. What an amazingly easy recipe. I added a scoop of protein powder and a little milk to thin out batter. Absolutely delicious and quick.

  23. 5 stars
    Loved these! Made them with honey. So easy to make and they were a big hit with my kids too and are so nutritious that I don’t mind packing them in school lunches. Thank you for a winner!

    1. This such a versatile recipe. I used sweet potato flour, added cinnamon and vanilla. The batter was dry, so I added water until I got a looser consistency. Turned out well.

  24. This came out amazingfolloeibg the recipe exactly. Thank you so much! The only thing I’d say is that our medium heat was too high for it.
    I have also tried swapping the eggs for flax eggs but although edible it was very dense – maybe milk instead of yogurt would have worked better ?? – to be tested. My toddler loved both though with peanut butter and cooked blueberries ( nothing added. Makes a super quick sweet fruit jam) 👍

  25. 5 stars
    These were really good! You never know with healthy pancakes, but these were a win for sure. I used 1 chia egg and 1 regular egg to increase fiber and protein. I would make them again.

    1. 5 stars
      Beautiful. Light, fluffy and hardy at the same time. A little different flavor than a white flour but a nice healthy choice. Cutting white sugar and flour out so this was a treat!

      1. 5 stars
        I made this recipe with dark rye flour and added cinnamon and vanilla. The pancakes turned out fluffy, light, and really delicious. This is my go-to recipe for pancakes and I make it several times a week. I have found that this recipe works well with dark rye, cassava, buckwheat and sorghum flour. For sorghum pancakes, I found that I need a full cup of flour otherwise the batter or is to runny.

      2. 5 stars
        I added vanilla and cinnamon! These were amazing! I’ve been looking for a simple gluten free pancake recipe and this one was perfect and delicious! Thank you!