Oat Flour Pancakes Recipe are healthy, fluffy and a favorite at our house. Made in one bowl, they come out thick and tall every single time!

Kids also love whole wheat buttermilk pancakes and adults appreciate almond flour pancakes.

Person pouring maple syrup over a stack of oat flour pancakes on a plate.

These oat flour pancakes come together quickly and are super easy to make with just a few pantry staples.

I was after a healthier and lighter pancake, yet tall and fluffy. I based this oat flour pancake recipe on my whole wheat pancakes recipe with sour milk as a base. Then making pancakes with oat flour, makes them light and fluffy with a delightful nutty taste.

Both my kids and a recipe tester, said these are the best alternative flour pancakes they ever tried!

The same thing happened with oat flour chocolate chip cookies, oat flour banana muffins and oat flour banana bread. A major hit!

Try cooking with oat flour and you won’t regret it!

Ingredients and Notes

Whip up a batch of oat flour pancakes with just a few simple ingredients. Here is what you will need:

Oat flour, eggs, maple syrup, oil, baking soda, baking powder, salt, white vinegar and milk.
  • Milk: Any kind of milk will work. I used whole milk but oat milk or almond milk are good dairy-free options.
  • White vinegar: Vinegar is needed to curdle the milk but fresh lemon juice also works as will apple cider vinegar.
  • Eggs: I used large eggs to help bind the pancakes.
  • Oil: Choose a mild flavored oil like grapeseed oil or avocado oil. You’ll need oil for both the pancakes themselves and for frying them. You can also use coconut oil to fry the pancakes. If you don’t want your pancakes to have a slight coconut flavor buy refined coconut oil which is flavorless.
  • Maple syrup: I use real maple syrup but other liquid sweeteners like honey or agave syrup will also work.
  • Baking staples: These pancakes with oat flour use baking powder and baking soda to help them rise.
  • Oat flour: Use widely available store-bought oat flour or make homemade oat flour using just rolled oats.

How to Make Oat Flour Pancakes

These oat flour pancakes come together in just 4 easy steps. Here is a quick overview:

Step by step process how to make pancakes with oat flour.
  • Make sour milk: In a large bowl, mix milk and white vinegar and let sit for 10 minutes. It should look a bit curdled at the end. Sour milk is similar to buttermilk which you can also use.
  • Make pancake batter: Now to the same bowl add eggs, oil, maple syrup, baking powder, baking soda, and salt. Whisk well and fold in oat flour.
  • Let it sit: Now it is very important to let the oat flour pancake batter sit for about 10 minutes to thicken up.
  • Cook pancakes: Make sure to use hot skillet coated well in oil. Scoop the batter using a 1/3 cup, pour it into the pan, and cook for 3-4 minutes. Flip and cook another minute or so.

Tips for Best Results and Variations

Here are some tips to ensure this oat flour pancakes recipe turns out the very best:

  • Let pancake batter rest: Give the batter a few minutes to rest so the liquid can be absorbed. It makes pancakes moist, light and fluffy. Don’t skip!
  • Don’t use ground up oats: Use store-bought oat flour or properly made homemade oat flour. Both have a fine texture. Pancake batter with ground up oats won’t be thick enough.
  • Make vegan pancakes: I think chia eggs or flax eggs will work as egg substitutes, as will plant-based milk in lieu of whole milk.
  • Wait to flip pancakes: Don’t flip these oat flour pancakes until the edges are browned a bit. Watch carefully so the pancakes do not burn. Reduce the heat as the skillet heats up during cooking.
  • Flip pancakes only once: Flipping too many times may cause the pancakes to lose their fluffiness.
A stack of pancakes cut inside and showing fluffy texture.

Serving Oat Flour Pancakes and Toppings

There are endless options on what to serve with oatmeal flour pancakes.

  • Maple syrup or honey are the most basic toppings
  • Any flavor yogurt or sour cream
  • Butter
  • Fresh or frozen fruit and berries like blueberries, strawberries or raspberries
  • Nut butter like peanut butter or almond butter
  • Cottage cheese or ricotta cheese
  • Chocolate chips

How to Store and Reheat

Here is what I suggest you do to keep your oat flour pancakes soft and fresh-tasting.

Store: Store uneaten pancakes in an airtight container in the fridge for 3-4 days.

Freeze: Place in an airtight container for up to 3 months. Thaw on the counter overnight or pop in toaster from frozen.

Reheat: Reheat the pancakes by toasting them in the toaster oven or in microwave.


Can I substitute oat flour for all-purpose flour in pancakes?

Yes, only if you measure by weight not volume. 1 cup of oat flour weighs 88 grams where as 1 cup of all-purpose flour weighs 125 grams.

Can I use homemade oat flour?

Yes, you can make your own oat flour only if you grind and sift it afterwards. Don’t use ground up oats.

Can I make waffles with this batter?

Maybe. I haven’t tried to make oat flour waffles but I think the batter is thick enough.

Are oat flour pancakes healthier?

Oat pancakes are good for people following a gluten free diet as they are naturally gluten free. Health benefits of oats include vitamins and minerals, and a great source of fiber making them a good substitute for wheat flour.

Whether oatmeal flour pancakes are healthier depends on how you top them.

More Pancake Recipes to Try

A stack of oat flour pancakes topped with sour cream and strawberries on a plate.

Oat Flour Pancakes Recipe

Oat Flour Pancakes Recipe are healthy, fluffy and a favorite at our house. Made in one bowl, they come out thick and tall every single time!
5 from 2 votes
Servings 10 pancakes
Calories 267
Diet Gluten Free
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes



  • In a large bowl, add milk and white vinegar. Stir and let stand for 10 minutes until it curdles somewhat.
  • Add eggs, oil, maple syrup, baking powder, baking soda, salt and whisk well.
  • Add oat flour, stir to combine and let stand for 10 minutes.
  • Preheat ceramic non-stick skillet on medium-high heat and swirl oil to coat. Using 1/3 cup measuring cup, spread pancake batter in a circle shape and cook for 3-4 minutes. Flip and cook another minute or so. You will have to reduce heat as skillet heats up during cooking. Watch carefully. Repeat until you run out of batter.
  • Serve hot with berries, maple syrup, yogurt, sour cream etc.


  • Store: Refrigerate in an airtight container for 3-4 days.
  • Freeze: In an airtight container for up to 3 months. Thaw on the counter overnight or pop in toaster from frozen.
  • Reheat: By toasting in the toaster oven or in microwave.


Serving: 1 pancake | Calories: 267kcal | Carbohydrates: 33g | Protein: 8g | Fat: 11g | Saturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 37mg | Sodium: 245mg | Fiber: 3g | Sugar: 7g
Course: Breakfast
Cuisine: North American
Author: Olena Osipov
Did you make this recipe?Mention @ifoodreal or tag #ifoodreal!

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About Olena

Welcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 11 years making it my mission to help you cook quick and easy meals for your family!

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  1. Would plain kéfir be a viable substitute for the sour milk when making the oat flour pancakes?

    1. Yes. As long as it’s regular buttermilk consistency. I know there are many brands and some call kefir product more like yogurt.

5 from 2 votes (2 ratings without comment)

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