Print
Breakfast of oat flour pancakes and orange juice

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*
Total Fat 6g 9%
Saturated Fat 3g 15%
Cholesterol 39mg 13%
Sodium 165mg 7%
Potassium 160mg 5%
Total Carbohydrates 13g 4%
Sugars 3g
Protein 3g 6%
Vitamin A 3.8%
Calcium 6.5%
Iron 4.3%
* Percent Daily Values are based on a 2000 calorie diet.