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    Home > Recipes > Breakfast & Brunch > Oat Flour Pancakes

    Oat Flour Pancakes

    Published on January 10, 2023. Last updated on January 10, 2023. By Gabby. 4 Comments

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    This post contains affiliate links. Read the full disclosure here.

    Jump to Recipe

    Make the perfect stack of pancakes with these thick and fluffy oat flour pancakes! These gluten free pancakes are so easy to make, require just 8 simple ingredients and are ready in 20 minutes. They’re super filling too!

    Tall stack of oat flour pancakes on a plate and topped with fresh whip cream and berries

    I love whipping up a big stack of pancakes on a lazy Sunday, like these popular oat milk pancakes!

    Because this is such a reader favorite, I knew I had to create a gluten free version! These oat flour pancakes are soft, thick and oh so fluffy.


    Make a batch of these oat flour pancakes as is, or get creative with mix-ins like berries and chocolate chips.

    These pancakes are gluten free as long as you use certified guten free oat flour, and they can easily be made dairy free too! They’re delicious topped with whipped cream and fresh berries!

    Why You'll Love These Oat Flour Pancakes

    • As long as you use gluten free oat flour, these oat flour pancakes are completely gluten free, but they’re so thick and fluffy you’d never even know!
    • You only need 8 ingredients that you probably already have in your pantry.
    • It takes just 20 minutes to whip up this recipe.
    • You can easily make these pancakes dairy free, so they’re perfect for those with food allergies.
    • These pancakes are freezer friendly so they’re perfect for meal prep. 

    Ingredients Needed

    Oat flour pancake ingredients in bowls with labels
    • Oat Flour: if you follow a gluten free diet make sure you are using certified gluten free oat flour. Don’t have any oat flour? You can easily make your own by blending up whole rolled oats in a food processor or blender. Blend until you have a very, very fine powder. 
    • Oat Milk: I’ve used oat milk here, but any dairy free milk or even regular milk will work.
    • Sugar: I recommend using granulated sugar, but you can use coconut sugar in a pinch.
    • Butter: feel free to use regular butter or vegan butter if you’re dairy free. You can also replace the butter with an equal amount of oil (like canola or grapeseed oil).

    Step By Step Instructions

    Note: Full ingredient measurements and instructions can be found in the recipe card at the bottom of this page.

    Step 1: Pour the milk, vanilla extract, melted butter and eggs into a large measuring cup or bowl. Whisk the mixture until combined. 

    Step 2: In a medium bowl, whisk together the oat flour, salt, sugar, and baking powder. Pour the wet ingredients into the dry and whisk until just combined. You don’t want to over-mix the batter, so it’s okay if there are a few small lumps! 

    Step 3: Heat a large skillet or nonstick griddle over medium-low heat. If using a skillet, add a small amount of butter or spray it with cooking spray.

    Step 4: Once the pan or griddle is hot, scoop out ¼ cup of pancake batter and pour into the pan.

    Step 5: As soon as bubbles form on top of the pancakes, use a spatula to flip the pancake over and cook the other side. Cook the other side of the pancake for 1-2 minutes, or until golden brown. Remove the pan cakes from the heat, add your toppings and enjoy!

    Cooking process for oat flour pancakes pictured in four steps

    FAQs and Expert Tips

    What do I do if I don’t have oat flour?

    You can easily make your own oat flour at home! Blend rolled oats in a food processor or blender until you have fine powder. Just note that you will have to measure out the oat flour again if you are using cup measurements! Otherwise if you only have regular flour, you can make my oat milk pancakes instead!


    What toppings should I add?

    This is where you can get creative! Add nut butters like cashew butter, peanut butter or almond butter. Top the pancakes with store bought or homemade whipped cream (regular or dairy free), or slice up fresh fruit! You can also stir in fresh berries or chocolate chips into the batter before cooking the pancakes.

    How can I meal prep these oat flour pancakes?

    Once the pancakes are cooked, let them cool down and then store in an airtight container or ziploc bag in the fridge for up to 5 days. You can also freeze them!

    Freeze them in a ziploc bag then let them thaw in the fridge or defrost in the microwave. This way you have gluten free pancakes ready for the week.

    Large round oat flour pancakes topped with whip and blueberries and raspberries next to a bowl of fresh berries

    Expert Tips

    • Properly measure your flour: It’s really easy to over-measure your flour if you don’t know how to measure it properly! This can lead to tough and rubbery pancakes. I strongly recommend weighing it with a $10 kitchen scale or using the scoop and level method.
    • Don’t over-mix the pancake batter: it is totally fine if there are a few lumps in the batter before you start making the pancakes! 
    • Careful with the heat: you don’t want your pancakes to burn! So keep the heat on medium low. 
    • Don’t flip too early: if you flip your pancake too early then you risk having raw batter in the middle! Make sure the top of the pancake is bubbling before you flip it. 

    Storage and Freezing Instructions

    Store these oat flour pancakes in a ziploc bag or airtight container in the fridge for up to 5 days. You can also place them in a freezer bag and freeze. Just defrost in the fridge or microwave!

    More Breakfast Recipes You'll Love

    • Chocolate Baked Oats (Without Banana)
    • Dairy Free Waffles
    • Vegan Strawberry Shortcakes
    • Vegan Baked Oats (5 Ways!)

    If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!

    Large stack of oat flour pancakes plated and topped with berries and fresh whip

    Oat Flour Pancakes

    Gabby
    These thick and fluffy oat flour pancakes are so easy to make, gluten free, require just 8 simple ingredients, and are ready in 20 minutes.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 7 mins
    13 mins
    Total Time 20 mins
    Course Breakfast
    Cuisine American
    Servings 14
    Calories 125 kcal

    Equipment

    • 1 Mixing Bowl
    • 1 Whisk

    Ingredients
     
     

    • 1½ cup oat milk (or milk of choice)
    • 3 Tablespoons melted butter (regular or vegan)
    • 2 teaspoons vanilla extract
    • 2 eggs
    • 2 cups oat flour
    • ¼ teaspoon salt
    • 3 Tablespoons granulated sugar
    • 1 Tablespon baking powder

    Instructions
     

    • Add milk, vanilla extract, melted butter, and eggs to a large measuring cup and whisk until combined, then set aside.
    • In a medium mixing bowl, whisk together the oat flour, sugar, baking powder, and salt. Pour in the wet ingredients and whisk until just combined. Don’t over-mix the batter, if there are still some small lumps of flour that’s okay!
    • Heat a large skillet or nonstick griddle to medium low heat. If you're using a pan, add a little bit of butter to grease the pan or lightly spray the pan with cooking oil.
    • Once the pan or griddle is hot (a drop of water dropped on the pan should sizzle), scoop ¼ cup of pancake batter and pour it onto the pan/griddle.
    • When bubbles start to form on top of the pancakes, use a spatula to flip them over and cook on the other side for another 1-2 minutes, until the pancakes are golden brown. Remove the pancakes from heat and add toppings of your choice!

    Video

    Notes

    Please Note: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above under the "Metric" tab.
    Measuring Oat Flour: To avoid over-measuring, properly measure your oat flour using either a kitchen scale or using the scoop and level method.
    Tips for Cooking Pancakes:
    -Don't Over-mix the batter, or you may end up with tough, rubbery pancakes. When the last streaks of dry ingredients are gone, stop mixing the batter. 
    -Watch the heat! If your pancakes are burning before the batter has started to bubble, your heat is too high! I recommend doing a test pancake to make sure the temperature is right.
    -Don't flip the pancakes too early, or you may end up with raw batter in the middle. Wait until the bubbles form
    Storage and Freezing: The pancakes can be stored in a ziploc bag or airtight container in the fridge for up to 5 days. They also freeze really well! Freeze them in a ziploc freezer bag then either let them thaw in the fridge or microwave and enjoy right away!

    Nutrition

    Calories: 125kcalCarbohydrates: 16gProtein: 4gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 30mgSodium: 93mgPotassium: 87mgFiber: 1gSugar: 5gVitamin A: 162IUCalcium: 55mgIron: 1mg
    Tried this recipe?Let us know how it was!

    The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.

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    Reader Interactions

    Comments

    1. Dana

      January 16, 2023 at 10:14 pm

      5 stars
      These were so good, easy to make, and filled the whole family up! Thanks for a great recipe!

      Reply
      • Gabby

        January 16, 2023 at 10:54 pm

        Hi Dana! So happy you loved the pancakes!

        Reply
    2. Lisa

      January 11, 2023 at 5:00 pm

      5 stars
      THANK YOU FOR THIS RECIPE! Omg I just learned i am intolerant to gluten and these pancakes were the first thing I've made that didn't taste grainy or "gluten free". thank you thank you

      Reply
      • Gabby

        January 11, 2023 at 5:02 pm

        Hi Lisa! I am so happy to hear that you loved the pancakes! Thanks for the review!

        Reply

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