Oat Flour Pancakes (Gluten Free)

Just like classic buttermilk pancakes, but made with oat flour, these delicious oat flour pancakes will please even the pickiest breakfast eater. Use gluten free oat flour to make them completely gluten free.

Oat Flour Pancakes (Gluten Free)

I made sorghum flour pancakes a while back and was so pleased with the result that I decided to try creating a similar recipe with oat flour.

Lo and behold, this turned out to be my oldest daughter’s new favorite pancake recipe!  It’s nice when things work out like that.

As you may know, oats are naturally gluten free, but most oats are transported and packed alongside wheat, which means that they are susceptible to cross-contamination by gluten.  So if you’re gluten free due to celiac disease or gluten intolerance, you have to be careful when you shop.

Always buy oats that are clearly marked “gluten free,” and the same goes for oat flour.  You can find gluten free oat flour here.

This recipe is based on my original recipe for buttermilk pancakes, meaning that it has all the delicious flavor that you would expect from traditional pancakes.  Using oat flour makes the pancakes very soft, fluffy, and tender.

If you like this recipe, be sure to check out all my gluten free recipes!

5 from 1 vote

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Oat Flour Pancakes

Just like classic buttermilk pancakes, but made with oat flour, these delicious oat flour pancakes will please even the pickiest breakfast eater. Use gluten free oat flour to make them completely gluten free.

Course Breakfast, Brunch

Cuisine American, Gluten Free

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 12 pancakes

Calories 126 kcal

Author Katie Moseman

Ingredients

Dry Mix

• 1 1/2 cups oat flour 180 grams by weight
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt

Wet Mix

• 4 tablespoons salted butter melted
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 2 large eggs
• 1/2 cup water

Instructions

1. Preheat a nonstick skillet over medium low heat while you prepare the pancake batter.

2. In a large mixing bowl, whisk together the dry mix ingredients.  In a second mixing bowl, whisk together the wet ingredients.  Make a well in the center of the dry mix bowl.

3. Test the skillet by flicking a few drops of water into the center.  If the pan is hot enough, they should immediately sizzle away.

4. Once the skillet is hot, pour the wet mix into the dry mix and whisk thoroughly.  The batter should be pourable; if it's too thick, whisk in more water 1 tablespoon at a time until it is able to pour at a slow but even rate.

5. Add batter to the skillet, about 1/4 cup per pancake (a large skillet can cook two pancakes at a time).  Cook until air bubbles form and stay open, and the outer edges are mostly solidified.  Turn, and cook until the center puffs up completely.  Remove to a plate and cover to keep warm.  Repeat with remaining batter.

6. If the pancakes begin to overbrown before they cook through, the skillet has gotten too hot.  Turn the heat down slightly and continue.

Recipe Notes

Pancake batter is far better when made and cooked fresh.  By the second day, the leavener (baking powder) will have lost its power, and pancakes will be both flatter and harder to turn.

Nutrition Facts

Oat Flour Pancakes

Amount Per Serving

Calories 126 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 3g19%

Cholesterol 39mg13%

Sodium 165mg7%

Potassium 160mg5%

Carbohydrates 13g4%

Sugar 3g3%

Protein 3g6%

Vitamin A 190IU4%

Calcium 65mg7%

Iron 0.8mg4%

* Percent Daily Values are based on a 2000 calorie diet.