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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.
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
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
Oat Flour Pancakes
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
Nutrition
Originally updated October 2022, updated and republished April 2024
These were SO good!
Thanks, Mary!
They had nice texture, however, I could taste the baking powder. Can I reduce by half instead of 1 tsp?
Regards
Yes you can!
These were so delicious and easy!
Very tasty pancakes. Thanks for posting. Can you reheat in a toaster?
Works well with sorgham flour, also.
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.
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.
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).
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!
This is a good pancake. I followed the recipe as written with the addition of small amount of vanilla. We liked it a lot!
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!
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
Can I use vanilla greek yogurt?
I don’t see why not.
Worked great, usually I need xantham gum to make gf stuff not dry /crumbly. Think the yogurt did the trick.
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!