Discover the perfect breakfast with these naturally wholesome oat flour pancakes that are light, fluffy, and packed with nutrition. Made with simple ingredients, these pancakes deliver a subtle nutty flavor and hearty texture that will keep you satisfied all morning long. Whether you’re looking for a gluten-free option or simply want to boost your breakfast nutrition, these oat flour pancakes are an absolute game-changer.
Oat flour pancakes have become my go-to breakfast recipe, and I can’t wait to share them with you. Unlike traditional wheat flour pancakes, these beauties are made from ground oats, making them naturally gluten-free and packed with fiber and protein. The beauty of oat flour lies in its ability to create incredibly tender pancakes while adding a wonderful depth of flavor that plain all-purpose flour simply can’t match.
The history of oat flour dates back centuries, with oats being a staple crop in Northern Europe and Scotland. Today, with the rise of health-conscious eating and gluten-free diets, oat flour has experienced a well-deserved renaissance in modern kitchens. These pancakes are perfect for anyone looking to add more whole grains to their diet without sacrificing taste or texture.
What makes this recipe so special is how versatile and forgiving it is. Whether you’re a seasoned cook or a breakfast novice, you’ll find these pancakes surprisingly easy to make. They’re also incredibly customizable – dress them up with your favorite toppings or keep them simple with a drizzle of maple syrup. Trust me, once you master this recipe, you’ll be making these pancakes every weekend.
Why You’ll Love This Recipe
- Naturally gluten-free and made with wholesome oat flour, making them perfect for dietary restrictions or anyone seeking healthier breakfast options
- Packed with protein and fiber from oats and Greek yogurt, keeping you fuller longer and providing sustained energy throughout the morning
- Quick and easy to make with pantry staples – ready in under 35 minutes from start to finish, perfect for busy weekday mornings
- Endlessly customizable with your favorite toppings, mix-ins, and variations, allowing you to create new flavor combinations every time you make them
Ingredients
2 cups Oat flour (finely ground, not rolled oats)
2 whole Large eggs (room temperature)
1.5 cups Whole milk (can substitute with almond or oat milk)
1/2 cup Greek yogurt (plain, adds richness and protein)
3 tablespoons Honey (adds natural sweetness)
2 teaspoons Baking powder (for lift and fluffiness)
1/2 teaspoon Baking soda (helps with rise)
1/4 teaspoon Sea salt (enhances flavor)
1 teaspoon Vanilla extract (pure vanilla works best)
1/2 teaspoon Ground cinnamon (optional but recommended)
2 tablespoons Unsalted butter (for cooking, plus more for serving)
1 tablespoon Coconut oil (optional alternative to butter)
Instructions
Gather all ingredients and allow eggs and milk to come to room temperature for about 10 minutes. This ensures better mixing and more uniform pancakes. Measure out your oat flour carefully – you can use a food processor to grind rolled oats into flour if you don’t have oat flour on hand.
💡 Room temperature ingredients blend more smoothly and create fluffier pancakes with better texture.
In a large mixing bowl, whisk together oat flour, baking powder, baking soda, sea salt, and ground cinnamon. Make sure the baking powder and baking soda are evenly distributed throughout the mixture, breaking up any lumps. This step is crucial for ensuring even rising and consistent texture throughout your pancakes.
💡 Sift the dry ingredients if you want extra fluffy pancakes – this incorporates air and prevents lumps.
In a separate bowl, whisk together eggs, whole milk, Greek yogurt, honey, and vanilla extract until well combined and smooth. The mixture should be slightly thick but pourable. Don’t overmix – you want to incorporate the ingredients gently without developing too much gluten.
💡 Whisking by hand gives you better control and prevents overmixing, which can lead to tough pancakes.
Pour the wet ingredient mixture into the dry ingredient bowl and gently fold them together using a spatula. Stop mixing as soon as you see no dry flour remaining – some small lumps are perfectly fine and will create fluffier pancakes. Overmixing develops gluten and makes pancakes dense and tough.
💡 Let the batter rest for 2-3 minutes before cooking – this allows the oat flour to fully absorb the liquids for better texture.
Place a non-stick skillet or griddle over medium heat and let it preheat for 2-3 minutes. Add 1 tablespoon of butter or coconut oil and swirl to coat evenly. You’ll know it’s ready when a drop of batter sizzles gently upon contact – not violently, but with a steady sizzle.
💡 Medium heat is essential – too high and the pancakes will burn on the outside before cooking through; too low and they’ll be dense and pale.
Pour 1/4 cup of batter onto the hot skillet and cook until bubbles form on the surface, about 2-3 minutes. Flip gently and cook the other side until golden brown, another 1-2 minutes. You should hear a gentle sizzle when the batter hits the pan – this indicates proper temperature.
💡 Wait until bubbles cover most of the surface before flipping – this ensures the pancakes are cooked through on the inside.
Transfer cooked pancakes to a warm plate and cover loosely with foil to keep them warm while you cook the remaining batter. Repeat the process with remaining batter, adding more butter to the skillet as needed. Keep the heat consistent for uniform pancakes.
💡 If the pan seems too dry, wipe it with a paper towel between batches rather than adding more butter – this prevents excessive browning.
Stack your beautiful pancakes on serving plates and top with your favorite toppings. Serve immediately while warm for the best flavor and texture. A drizzle of maple syrup, fresh berries, or a dollop of whipped cream make wonderful additions.
💡 Serve pancakes immediately for the fluffiest texture – they firm up as they cool, though they’re still delicious at room temperature.
👨🍳 Chef’s Notes
The secret to perfectly fluffy oat flour pancakes is not to overmix the batter – lumps are your friends! I also recommend letting the batter rest for a few minutes before cooking, as this allows the oat flour to fully hydrate and creates a better texture. The key to consistent results is maintaining steady medium heat throughout cooking – invest in a good thermometer if you’re serious about pancake perfection. Finally, don’t skip the Greek yogurt – it adds tremendous richness, protein, and helps bind everything together beautifully.
Fluffy Oat Flour Pancakes
Discover the perfect breakfast with these naturally wholesome oat flour pancakes that are light, fluffy, and packed with…
Ingredients
- • 2 cups Oat flour
- • 2 whole Large eggs
- • 1.5 cups Whole milk
- • 1/2 cup Greek yogurt
- • 3 tablespoons Honey
- • 2 teaspoons Baking powder
- • 1/2 teaspoon Baking soda
- • 1/4 teaspoon Sea salt
- • 1 teaspoon Vanilla extract
- • 1/2 teaspoon Ground cinnamon
- • 2 tablespoons Unsalted butter
- • 1 tablespoon Coconut oil
Instructions
- Gather all ingredients and allow eggs and milk to come to room temperature for about 10 minutes. This ensures better mixing and more uniform pancakes. Measure out your oat flour carefully – you can use a food processor to grind rolled oats into flour if you don’t have oat flour on hand.
- In a large mixing bowl, whisk together oat flour, baking powder, baking soda, sea salt, and ground cinnamon. Make sure the baking powder and baking soda are evenly distributed throughout the mixture, breaking up any lumps. This step is crucial for ensuring even rising and consistent texture throughout your pancakes.
- In a separate bowl, whisk together eggs, whole milk, Greek yogurt, honey, and vanilla extract until well combined and smooth. The mixture should be slightly thick but pourable. Don’t overmix – you want to incorporate the ingredients gently without developing too much gluten.
- Pour the wet ingredient mixture into the dry ingredient bowl and gently fold them together using a spatula. Stop mixing as soon as you see no dry flour remaining – some small lumps are perfectly fine and will create fluffier pancakes. Overmixing develops gluten and makes pancakes dense and tough.
- Place a non-stick skillet or griddle over medium heat and let it preheat for 2-3 minutes. Add 1 tablespoon of butter or coconut oil and swirl to coat evenly. You’ll know it’s ready when a drop of batter sizzles gently upon contact – not violently, but with a steady sizzle.
- Pour 1/4 cup of batter onto the hot skillet and cook until bubbles form on the surface, about 2-3 minutes. Flip gently and cook the other side until golden brown, another 1-2 minutes. You should hear a gentle sizzle when the batter hits the pan – this indicates proper temperature.
- Transfer cooked pancakes to a warm plate and cover loosely with foil to keep them warm while you cook the remaining batter. Repeat the process with remaining batter, adding more butter to the skillet as needed. Keep the heat consistent for uniform pancakes.
- Stack your beautiful pancakes on serving plates and top with your favorite toppings. Serve immediately while warm for the best flavor and texture. A drizzle of maple syrup, fresh berries, or a dollop of whipped cream make wonderful additions.
