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.