Oat Flour Pancakes - Chef Abbie Gellman MS, RD, CDN

Oat Flour Pancakes

Chef Abbie Gellman RD

Waking up to classic rock playing in the background, the sizzle of batter hitting the grill and the aroma of pancakes cooking is one of my favorite memories from growing up; there is nothing better than a warm stack of pancakes. 

Food has the ability to transport us to different times and places. I recently adapted my favorite breakfast recipe to a new variation using oat flour, in order to create new memories around these fluffy, golden rounds. My oat flour pancakes are the perfect combination of the crisp exterior and fluffy inside, with a little bit of chew from the oats. I cannot wait for you to try them!

Oat flour pancakes are sizzlin’

These oat flour pancakes are so easy to whip up. In a medium bowl, combine the oat flour, maple sugar, baking powder and salt. In a smaller bowl, combine the buttermilk, vanilla, whole egg, and egg white. Add the wet ingredients to the dry ingredients, and stir until just combined. Allow the batter to sit for 5-10 minutes (the secret to the fluffiness!). While the batter sits, begin to heat the griddle (or skillet) over medium heat or about 300 degrees Fahrenheit. Coat the surface of the griddle with butter or non-stick spray. From there, use a quarter cup measuring cup to carefully spoon pancake rounds onto the griddle. You will know the pancake will be ready to flip when you see bubbles form around the edges. Cook the pancakes for an additional 2-3 minutes and they’re ready to serve with syrup, fruit, chocolate chips, or jam!

Note that this recipe can also be doubled, or tripled for additional servings. 

If I have a dietary restriction can I still eat these oat flour pancakes?

One of the great appeals to this recipe is that it can be easily adapted to fit different dietary restrictions. If using gluten-free oats, this recipe is completely gluten-free, and suitable for those with both gluten intolerance and Celiac disease. Additionally, for those who have a dairy allergy, are lactose intolerant, or are vegan, you can swap the buttermilk for 1 cup of your choice of plant-based milk with 1 tablespoon of acid (lemon juice or vinegar). This mixture should sit for 5 minutes to allow it to curdle and create the “buttermilk effect.” You can also swap the butter for non-stick cooking spray or your favorite plant-based oil. With simple substitutions, these oat flour pancakes can definitely be enjoyed by those with dietary restrictions.

Can I make oat flour at home?

You most certainly can make oat flour at home! All you need is a food processor and rolled oats. Place the desired amount of rolled oats in the food processor and pulse until the oats resemble all-purpose flour. Extra oat flour can be stored in an airtight container for up to 3 month in the pantry.

Health benefits of oat flour pancakes

These oat flour pancakes aren’t just indulgent, they also provide us with health benefits, too. Specifically, research notes possible benefits related to heart health, and digestive health.1 When it comes to heart health, the fiber in oats may help to reduce the bad cholesterol in the body, which prevents plaque build-up in the arteries.1 The same fiber in oats also assists with digestive health by slowing transit time, keeping you fuller for longer.1 Additionally, oats also contain antioxidants that help to fight free radicals and keep our cells healthy! You cannot go wrong with making these oat flour pancakes.1

Similar pages

If you loved these oat flour pancakes, you must also try my other breakfast go-to recipes! Check out my Pink Pancakes, my Blueberry Baked Oatmeal, and my Banana Overnight Oats!


  1. Olsen N. 8 health benefits of oatmeal and how to make it. Medical News Today. https://www.medicalnewstoday.com/articles/324176#healthful-bacteria. Published January 14, 2019. Accessed September 1, 2020.
Thumbnail, Side Shot, Oat Flour Pancakes

Oat Flour Pancakes

5 from 1 vote
Print Pin Rate
Course: Breakfast, brunch
Keyword: gluten free, oat flour, pancakes, vegetarian
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 2 servings
Author: Chef Abbie Gellman RD


  • 1 ¾ cup oat flour see note
  • 1 tablespoon maple sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon kosher salt
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 egg beaten
  • 1 egg white
  • 1 tablespoon unsalted butter


  • In a medium bowl, mix oat flour, maple sugar, baking powder, and salt.
  • In a small bowl, whisk together buttermilk, vanilla, and eggs. Add wet mixture to dry oat mixture and stir together. Allow to sit for 5 to 10 minutes.
  • Heat a griddle or large skillet over medium heat. Add a tablespoon of unsalted butter and swirl till melted and coating cooking surface.
  • Add pancake batter (each should be ~ ¼ cup cup of batter) and cook until bubbles form on top. Flip and cook another 2 minutes.
  • Serve with maple syrup, butter, jam, or fresh fruit.



Note: To make oat flour, simply place rolled oats in a food processor or blender and process until broken down to a more flour-like consistency. Plain instant oatmeal can also be used.


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