Oat Flour Pancakes
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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
- 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 are super easy and honestly outstanding. I followed the recipe exactly, and made it in a bit of salted butter, because of the specific ingredients in the reactions, it is kind of like a sweet Auntie Anne’s pretzel in flavor and like a good fluffy pancake that is only slightly more dense. And absolutely addictive and honestly impressive recipe, especially with oat flour base!
Aw, Emily. What a lovely review. I need to get myself an Auntie Anne’s sweet pretzel now to compare the flavor. I’m glad you thought these were nice and fluffy- it did take a fair bit of recipe testing to make oat flour cook up like traditional pancakes 🙂
SO FLUFFY. Slice a banana lengthwise and place flat side up when the pancake has been poured. When you flip you get a caramelised banana in your pancake. DELICIOUS without but I like to add.
Oh gosh Tayla- I LOVE that you did that with the banana. I’ve started doing it with banana bread and I’m not going back, so I can imagine how much more delicious they’d be in pancake batter. Thanks for the lovely review and rating 🙂
Excellent recipe! Impressed that it came out so fluffy and tasty with so few ingredients and oat flour.
One note- it really yields 6 pancakes max… it says 8? Only if they are tiny. And I really did not make big ones. 6 is the number that came out for us… in case it help anyone 🙂
Hi Maya, that’s so nice to hear and thanks so much for taking the time to share some feedback.
Would I be able to make waffles our of this same recipe?
Hi Denise! Yes, you can. If the batter is a little too thick (oat flour can be absorbent), add a little more liquid to thin it out.
Fluffy delicious easy
Thanks so much for the lovely feedback, Cf! 🙂
The absolute best pancakes, they taste even better than “healthier” ones and are a perfect, filling size despite the low calories. I do like to measure in metric system tho, so I converted if anyone needs it:
For 8:
78 g Greek yogurt (I used nonfat, plain)
34 g maple syrup
2 eggs
90 g oat flour
5 grams baking soda
Optional but I found they taste better this way:
Splash of vanilla
Pinch of salt
Thanks for the lovely feedback and star rating, Peep Meep 🙂 That’s so wonderful to share the metric measurements. My team and I are making our way through every recipe to include them, and what you’ve shared is super helpful for us 🙂
After I tasted the first one, I also added a bit of vanilla and a pinch of salt. I used some date sugar for some of the honey.
I would make them again and probably add some nuts and try with some banana.