Oat Flour Pancakes
Oat Flour Pancakes recipe creates healthy and fluffy pancakes that are completely irresistible. Super easy to make, very fast and absolutely no guilt.
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As somebody who loves to cook and adores all things food, I definitely have a few guilty pleasures.
Some of my favorites, having an appetizer for dinner with a glass of crisp white wine (ex: Lemon Artichoke Dip with crackers or Bruschetta with baguette bread), ooey gooey Macaroni and Cheese or a really great Steak Dinner.
One of my lesser known guilty pleasures is having breakfast for dinner and these Oat Flour Pancakes fit perfectly into that.
My husband and I were recently discussing why breakfast for dinner is so fun.
I partially think the little kid in me thinks it is getting away with something incredibly naughty.
It also could be that it is an easy dinner to make that makes everybody happy.
Regardless, these pancakes are an appetizing way to get your family to joyfully eat a wholesome meal.
How To Make Oat Flour
Making oat flour is extremely simple. To do so, grind rolled oats in a food processor or high powered blender until they turn into flour like consistency. It really is that effortless.
How To Make Oat Flour Pancakes
These pancakes are perfect for a quick and healthy breakfast or dinner. There are just a few steps to making.
- Grind Oats.
- Stir together dry ingredients.
- Prepare milk with lemon and add to dry ingredients along with eggs. Stir until just combined.
- Heat a frying pan over medium heat. Add oil to pan and cook pancakes until bubbles form. Flip and cook other side until lightly golden brown.
Rolled Oats vs Quick Cook Oats
The main difference between the two, quick cooking oats (also called instant oats) are highly processed where as rolled oats (also referred to as old fashioned oats) are minimally processed. The end result using either of these oats will be very similar to one another. However, please see next section for problem solving.
Problem Solving Homemade Pancakes
Batter that creates beautiful fluffy pancakes has a consistency that is easy to stir, but is on the slower side when poured. Also, the batter should be thin enough that it spreads to a pancake size, but no further.
When making pancakes with homemade ground oat flour you always run the risk of batter that may be either a little too thin or thick. Read on to know how to resolve these issues.
How To Handle Runny Batter
Once you have ground your oat flour, don’t put away the oats and food processor. You may find that the batter is just a tad bit too thin and this can be quickly resolved by simply grinding 1-2 tablespoons more of the oats and stirring them into the batter.
How To Handle Batter That Is Too Thick
If you find yourself on the side of batter that is too thick, start slowly by stirring in 1 tablespoon of milk at a time until you reach the proper consistency.
Substitution Options For Homemade Pancakes
- Almond or Oat Milk– Start by using 3/4 cup of almond or oat milk to replace whole milk. Adjust as needed for proper consistency (see section above).Â
- Honey– Use 1 tbsp of raw honey in place of granulated sugar.Â
- Avocado Oil, Coconut Oil or Butter– Use any one of these oils as a healthy fat source for cooking these homemade pancakes.Â
Commonly Asked Questions About Oat Flour Pancakes
Can all purpose flour be substituted in these pancakes?
Yes, the recipe would remain the same however an addition 1/2 -1 cup of milk may be needed.
Why does the recipe call for lemon juice?
The lemon juice reacts with the baking powder to help create a fluffier pancake.
I don’t have lemon juice on hand. Is there an ingredient that is similar that I can replace it with?
If you don’t have lemon juice on hand simply replace with apple cider vinegar or a white vinegar.
What type of frying pan should I use?
If you truly love making homemade pancakes this is the pan for you. Also, I personally recommend staying away from teflon coated pans.
If using stainless steel or cast iron, 1 tbsp more oil may be needed.
Can waffles be made from this batter?
Yes, they just need a little more fat in the batter by mixing in 2 tbsps of oil. This is my favorite oil for most of my cooking.
More Delicious Breakfast Recipes
Blueberry Oatmeal Yogurt Muffins
Chocolate Almond Butter Muffins
Oat Flour Pancakes
Ingredients
- 2 cups rolled oats *gluten free oats for gluten free
- 2 tsp baking powder
- 1/4 tsp sea salt
- 1 tbsp granulated sugar
- 2 lg eggs
- 1 cup whole milk
- 2 tsp lemon juice
- 3 tbsp oil *for cooking pancakes
Instructions
- Using a food processor or high powered blender, grind oats to a flour like consistency, about 2 mins. Transfer to a medium sized mixing bowl and stir in baking powder, salt and sugar.
- In a glass measuring cup, measure out milk and stir in lemon juice. Let sit for 5 mins. Meanwhile crack open eggs and whisk.
- Add milk mixture and eggs to dry ingredients. Stir until just combined.
- Heat a large frying pan over medium heat. Add 1/2-1 tbsp of oil. Using a 1/4 cup measuring cup per pancake, pour onto heated surface. Cook until bubbles form on pancakes. Flip and continue cooking until pancakes become lightly brown on opposite side.Repeat with the remainder of batter.
I had a lot of steel cut oats around, so I was happy to find your recipe. These came out AMAZING, so delicious!! I added blueberries & they came out light & fluffy & so satisfying! It makes me feel good to know that I’m basically eating a bowl of oatmeal haha : ).
I love this so much because I feel the same way. All my guilt is gone eating pancakes because of this recipe.
Thank you so much for giving it a try and coming back to rate it.
I have made several oatmeal pancakes (grain free) and I can say these are the fluffiest of all! I believe the whole milk/lemon juice made the difference. Thanks so much!
You are very welcome Amy! Thank you so much for taking the time to make and rate the recipe.
These are delicious!!!! They’re super easy to make, light and fluffy and just yummy. Thank you for the great recipe. 😊
Do you think there’s a way to make them without eggs? Maybe flax eggs?
I am so happy to hear! Yes, you can make them with flax eggs. Also, I often substitute the cows milk for flax milk. It curdles beautifully with the lemon juice.
I was pleased to find a healthy recipe for pancakes! This has all the hallmarks, GF friendly, vegan possible and not a ton of sugar. I made as directed and added the fruit compote recipe (same author) on top with chia seeds mixed in and topped that with chopped walnuts. I thought these oat flour pancakes were good. I think I need to process my oatmeal longer, to make smoother, and possibly add some of that oil to the batter since I used almond milk (not whole milk). I will make again. Had all the qualities I was looking for, easy, fluffy, healthy. Thanks, Heather.
This makes me so happy to hear. I also love making them and freezing for a super fast breakfast or as a simple dessert. Thank you so much for taking the time to try the recipe and for rating it.
So how many of the 10 pancakes is a serving size? Just 1?
Thank you!
Hi Teri. If you use a 1/4 cup to measure the batter you will have approximately 10 pancakes with each one being a serving.
This is a wonderful find! I am watching my weight, so I used unsweetened flax milk and sugar substitute, and it worked very well. Thank you for this variation from my oatmeal routine! I’ll try it with waffles and see how that comes out!
You are very welcome! We just moved and I am dying to make these pancakes and freeze them for super easy breakfasts.
Unfortunately, these didn’t work out for me. I would say that if you want to try this recipe and make your own oat flour, make sure it’s ground to a fine consistency. I don’t have a high powered food processor so my flour was gritty and this made the pancakes dense and basically tasted like oatmeal in pancake form. May be best to buy your oat flour. Also, these were very dry – I wonder if adding butter would solve that.
Karissa I combined another recipe and it worked great. I soaked the oats in milk for 10-15 minutes and then blended them, added eggs etc. and a tablespoon of ghee (you could use butter) and they came out great.
Letting the batter sit for a bit will also help.
Fantastic! I made these using Bob’s Red Mill Oat flour, almond milk, coconut brown sugar, apple cider vinegar ( I ran out of lemon juice) and all of the remaining ingredients and they came out light and fluffy. Even my husband and 19 year old son loved them! Since giving up wheat and most dairy I was hoping to find a decent replacement for pancakes. Thank you!
Yay!!! You put a huge smile on my face.
I did not have a full two cups of oat flour, so I supplemented it with King Arthur 1:1 gf flour. It needed extra milk as it got thicker. They were delicious! I might add vanilla next time. Love that these are an economical Gluten-free option with so much protein and fiber that it feels like a complete meal. I always have oatmeal, milk and eggs in the fridge so it will be easy to whip these up any time! Thank You!!
I am so happy to hear that you enjoyed these and you are very welcome. I love freezing them also for a quick breakfast or healthy dessert.
These are great! Like some others my food processor did not grind the oats real fine but I actually love the heartier consistency. I did add about a teaspoon of coconut flour to absorb some liquid as mine were a little soupy. Also I would recommend letting the batter sit for maybe 5 minutes before cooking. My first couple pancakes didn’t completely hold together but after those I have no problems. I also added about 1.5 tsp cinnamon and a dash of cloves. Yum!!! 5 stars. The stars wouldn’t stay on.
These turned out perfect. After reading one of the comments about them being gritty, I put the whole mixture into my ninja and whizzed it up. The best part – my kids loved them so much.
I love this so much. Thank you for taking the time to make the recipe and share your suggestions.
I love this recipe! I substituted 1/2 c of milk for 1/2 c greek yogurt and added lemon zest and blueberries. They were delicious! I this is now my go to recipe for Oatmeal pancakes!
I am so happy to hear and I love the substitutions!
I love these pancakes! I’m on a strict anti-inflammatory diet and these are perfect, I substitute honey for sugar. Plus, my pancake loving partner loves them! I make them with bananas and blueberries which makes them trickier to flip so don’t make them too big. I have a lot of stomach issues and these never feel heavy and you can use gluten free oats. They feel like a special treat.
I love this!! Thank you so much for giving the recipe a try and I am so happy to hear that they are helpful. Now I need to go make some more.
I’m gluten-free, dairy-free, was out of lemon juice, and try to be refined-sugar free, so when I tell you I had to use all the substitution suggestions and still LOVED these, you know it’s a great recipe! The subs I made:
Honey instead of sugar
ACV instead of lemon
Oat flour instead of ground oats
Coconut milk (full fat, canned) instead of whole milk
Coconut oil to fry
I used the original ratios in the recipe but found I had to had a little more coconut milk as the oat flour continued to hydrate as it sat. Thanks for such a great recipe and being so thoughtful to include substations so everyone can enjoy pancakes!
I am so happy to hear this! I’m not gluten free but I adore these pancakes even more than the traditional ones. Thank you so much for giving the recipe a try and coming back to comment.
These are the best pancakes I have ever made. Super ingredients. Used substitutions as suggested. Made extra for the freezer, easy to have on hand, great for desert as well. Thank you so much for publishing this recipe.Looking forward to more ideas/suggestions from your kitchen.
That makes me so happy to hear. I love them as dessert also. Thank you so much for trying the recipe and coming back to comment.
These were so amazing, delicious and fluffy!
I made a few adjustments for preference/what was available and allergies. I made hemp milk (1/2 cup hemp hearts to 3 cups water), and added 2 ripe bananas (we always do that), and added 2 tbsp of ground flax seeds (the banana adds a bit of extra moisture, so this takes care of that).
They were DELICIOUS! We have so many food sensitivities in our household, it was wonderful to find a recipe that works so well, rose beautifully and is delicious too. Thank you so much, we’ll be making these again and again <3
I am so happy to hear! Love the adjustments also. I very mush appreciate you giving the recipe a try and coming back to comment. Thank you so much!
These turned out great. I made half with blueberries added then I added a ripe banana and blended it all together. The second half was a softer pancake. Both were delicious. I didn’t use any sugar except what was in the fruit.
The addittion of the fruit sounds delicious. Thank. you so much for giving these a try and coming back to comment.
The recipe is fine, but I’m FED UP at bloggers that talk and talk and talk for 3 pages before getting to the actually recipe. Please list the recipe first and the conversation after. It’s very annoying.
Oh Jacquelyn… You must be having a rough day to approach me like this so let me make a few suggestions.
1) There is a “Jump to Recipe” button at the top of the post that will take you directly to the printable recipe.
2) This recipe is free and free blog post recipes are written purposefully, in a very specific way. I am more than happy to explain why if you care to learn more.
3) Lastly, I am more than happy to help in anyway I can with any challenge, frustration or question. However, I expect a level of politeness that was not shown in your comment.
Please do not hesitate to reach out if there is anything I can help with. However, the tone you took with me is unacceptable.
I just tried a recipe of yours for or flour pancakes – delicious – this recipe suggested the batter could be frozen in ice cube trays and then cooked frozen. Mine stayed in little squares. Got any tips for me? I can’t find the original post…
Hi Teresa. That is a great question and unfortunately I have never tried freezing the batter so I won’t be much help there. However, I have successfully frozen the cooked pancakes. They heat up very well in the microwave on power level 8 starting in 30 seconds increments.
If you do uncover the secret to freezing the batter please share. It sounds like a wonderful idea.
sorry these sound delicious, but I noticed there is nothing said about substituting egg white for the eggs. Would anything be changed? Also, you mention them as a dessert. can you throw out an idea or two. Heart/cholesterol and diabetes want to know.
Hi Joan. These are great questions.
2 egg whites replace 1 whole egg. For this recipe it will be the egg whites from 4 large eggs.
As far as dessert, I love to keep this in the freezer for when my sweet tooth gets the better of me. I warm it up in the microwave on power level 8 starting with 1 minute and adding on 30 seconds if needed.
If you Google “Benefits of Soluble Fiber” there are all kinds of wonderful articles written that I find incredibly encouraging and makes me feel really good about eating these pancakes.
I hope this helps.
I’ve made these delicious pancakes a few times now but every time the batter is white runny and I’ve always had to add some wholemeal flour to thicken it up. Am I doing something wrong? Thank you
I am so happy to hear you enjoy these pancakes.
As far as the thickness of the batter, no you are not doing anything wrong. So much of how thick the batter is depends on how fine the oat flour is ground. If this consistently happens maybe start with 3/4 cup milk and adjust with accordingly. Also, I have the “Problem Solving Homemade Pancakes” section of the recipe post that may help.
Please keep me up to date on how future batches turn out.
I made these delicious pancakes and I was not disappointed! I added some fresh blueberries for some fruits and WOW! That was an amazing breakfast. My husband asked for seconds! The oat pancakes were so Incredibly fluffy and Light! Different from traditional flour and you can tell!
Love it! Will be making it again and again!
This makes me so happy to hear. My husband and I love them also especially when we are craving something sweet when we are trying to be good.