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    Home » Recipes » Type of Meal » Breakfast » Oat Flour Pancakes

    Published: May 7, 2023 by Ansley Beutler

    Oat Flour Pancakes

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    Oat flour pancakes are a delicious twist on the traditional pancake recipe. Made with oat flour and Greek yogurt, they’re soft, fluffy, and quick to make. Packed with all your favorite mix-ins like chocolate chips, blueberries, or nuts, and topped off with a good dose of maple syrup, these oatmeal pancakes are a tasty breakfast you’ll look forward to eating! Gluten and dairy free, too. 

    Fork taking a bite of a stack of oat flour pancakes.

    There’s nothing better than starting your day with a big ‘ole stack of hot pancakes! However, gluten free varieties aren’t always easy to come across, and when you do happen to find them they aren’t always the best. Until now! 

    Better than any boxed or store-bought varieties, these oat milk pancakes are perfectly crisp around the edges, tender in the center, and cook to golden perfection in minutes. Best of all, they’re given a boost of extra protein thanks to the use of Greek yogurt. 

    Whether you’re feeding a crowd for brunch or treating yourself to a sweet weekday breakfast, these oat flour pancakes are guaranteed to hit the spot. In fact, you’ll probably want to go ahead and make a double batch! 

    If you’re looking for more great ways to use oat flour, check out my fluffy lemon out flour pancakes and these oat flour chocolate chip cookies, too! 

    Jump to:
    • Why You’ll Love This Recipe
    • Ingredients & Notes
    • Step by Step Instructions
    • Variations
    • Toppings
    • Expert Tips
    • Can I make the batter ahead of time?
    • Why does the recipe use lemon juice?
    • Can I use homemade oat flour?
    • How to Store
    • Frequently Asked Questions
    • for more easy breakfasts, check out my:
    • Recipe
    • Reviews

    Why You’ll Love This Recipe

    • Naturally gluten, dairy, and nut free-friendly 
    • They cook in 4 minutes or less
    • The batter is great to prepare in advance
    • Leftovers are easy to store and reheat well
    • There’s an endless variety of mix-in options so you never get bored

    Ingredients & Notes

    Oat flour pancake ingredients on a wooden surface.
    • Greek yogurt - This helps add bulk to the batter, keeping the pancakes moist and helping them become extra fluffy. Plus, it adds a boost of protein! I used 0% fat, but any plain, unsweetened yogurt will work. 
    • Eggs - Two eggs are used to add structure to the batter, helping the oat flour pancakes rise and hold their shape. I have not tested this recipe with flax or chia egg substitutes, but that is what I recommend using if you want to make these oatmeal pancakes vegan. 
    • Oat milk - Used to help thin out the batter and combine the ingredients. Any milk will work as long as it’s plain and unsweetened. 
    • Lemon juice - The acid adds lift, making these oat flour pancakes the fluffiest you’ll ever make. Apple cider vinegar works well, too. 
    • Oat flour - The base of the batter. You can make your own at home using gluten free quick oats. Or, buy it from the store for a smoother batter. 
    • Sugar - A small amount of coconut sugar adds a hint of sweetness while keeping the pancakes moist. Brown sugar can be used as well. 

    Step by Step Instructions

    Just as easy as a boxed variety, these oat flour pancakes are super quick and fun to make. We’re talking cooks in 4 minutes quick. All you’ll need is a bowl, a skillet, a ¼ cup measuring cup or small cookie scoop, and a spatula. 

    Step 1: Combine the wet ingredients. In a large mixing bowl, stir the wet ingredients together until they’re smooth and well combined. 

    Oat flour pancake batter in a glass bowl.

    Step 2: Add the dry ingredients. Working slowly, gently fold in the dry ingredients just until no clumps remain. Once the batter is smooth, fold in the mix-ins. 

    Oat flour pancake batter in a bowl.

    Step 3: Cook the oat milk pancakes. Heat a skillet over medium heat, and add a drizzle of oil or butter to coat the pan. Then, scoop ¼ cup portions of the batter onto the pan. 

    Cook until the edges puff up and little bubbles begin to appear in the center of the pancakes. Carefully, flip them over, and continue to cook until your desired doneness is achieved. 

    Repeat this step until all the batter has been used, and serve your oatmeal pancakes will all your favorite toppings while they’re still warm. 

    Chocolate chip oat flour pancake cooking on a skillet.
    Oat flour pancake cooking on a skillet.

    Variations

    • Chocolate chip oatmeal pancakes are my personal favorite! I like to use mini chocolate chips so there’s chocolate in every bite!
    • Blueberry pancakes are always a fan favorite, but strawberry slices would be amazing in this recipe, too!
    • Make them banana pancakes by adding little banana rounds to the pancakes while they’re on the skillet.
    • Turn your oat milk pancakes into festive pancakes with some sprinkles!
    Chocolate chip oat flour pancakes on a plate.

    Toppings

    Because these pancakes aren’t too sweet, toppings are a great way to add some natural sweetness. Here are a few of my favorite ways to top these oat flour pancakes:

    • Dollop of Greek yogurt (this can act like whipped cream in normal pancakes)
    • Pile of fresh sliced fruit
    • Drizzle of almond butter
    • Honey or maple syrup on top

    Expert Tips

    • Store-bought oat flour will yield smoother pancakes and is my preferred flour to cook with. You can use homemade oat flour, but the pancakes will be a little grainy.
    • Make sure to let the pancake batter set for about 5 minutes. It will thicken up during this time which helps ensure super fluffy pancakes.
    • You want the skillet to be hot to the touch but not so hot that it overcooks the outside of the pancakes without cooking the inside. Medium-low to medium heat should be perfect for cooking these oat flour pancakes.
    Oat flour pancakes on a plate with a fork.

    Can I make the batter ahead of time?

    Yes, this batter actually keeps really well if you want to make it ahead of time. Simply follow the recipe as directed, and store it in an airtight container in the fridge for up to 36 hours. When ready to make the oat milk pancakes, add a splash of milk or water to help loosen up the batter and cook as directed.

    Why does the recipe use lemon juice?

    The lemon juice adds acidity which is needed when baking with gluten free flour so that the baking powder has something to react with. If you don’t have lemon juice, swap it with an equal amount of apple cider vinegar.

    Can I use homemade oat flour?

    Homemade oat flour can definitely be used in this recipe. You may find that the batter is a tad grainy which is fine, that’s just tiny bits of oat that haven’t been ground up all the way.

    Stack of oat flour pancakes with a slice taken out of it.

    How to Store

    These oatmeal pancakes are best served fresh off the griddle. However, if you have some leftover, store them in the fridge or freezer in an airtight container. When ready to enjoy, toast them in a toaster oven for 1 minute if coming from the fridge and 2 - 3 minutes for frozen pancakes.

    Frequently Asked Questions

    Can oat flour be substituted for all-purpose flour? 

    Yes, you can use an equal amount of all-purpose flour in place of the oat flour.

    Does oat flour rise?

    I have found that oat flour is one of the best gluten free flours to bake with as it will puff up with the proper leavening agents and other ingredients. The egg and Greek yogurt in this pancake recipe help the oat flour to rise and become fluffy.

    Why are my oatmeal pancakes soggy? 

    If your pancakes are soggy you probably cooked them at too high of heat which prevented the inside of the pancake to cook all the way through. Make sure your griddle or skillet is hot to the touch but not smoking. When the batter hits the skillet, you should hear a slight sizzle and then see the pancake begin to form with bubbles popping in the batter over the course of 1 - 2 minutes.

    for more easy breakfasts, check out my:

    • Gluten free Donuts
    • Lemon oat flour pancakes scattered on a platter with strawberry slices.
      Fluffy Lemon Oat Flour Pancakes with Honey Butter (gluten free!)
    • Single Serve Chocolate Cinnamon Roll

    PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!,

    Recipe

    Fork taking a bite of a stack of oat flour pancakes.

    Oat Flour Pancakes

    Oat flour pancakes are a delicious twist on the traditional pancake recipe. Made with oat flour and Greek yogurt, they’re soft, fluffy, and quick to make!
    5 from 3 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Keyword: breakast, brunch, gluten free pancakes, oat flour pancakes, oat milk pancakes, oatmeal pancakes, pancakes
    Prep Time: 10 minutes
    Cook Time: 8 minutes
    Total Time: 18 minutes
    Servings: 6 pancakes
    Calories: 249kcal

    Equipment

    • 1 Large Bowl
    • 1 Skillet
    • 1 Spatula

    Ingredients
      

    • 1 cup greek yogurt - plain and unsweetened
    • 2 egg
    • 1 cup oat milk - substitute any milk
    • 2 teaspoon vanilla
    • 1 teaspoon lemon juice - or apple cider vinegar
    • 2 cup oat flour - store bought or homemade
    • 3 tablespoon coconut sugar - or brown sugar
    • 1 ½ teaspoon baking powder
    • ¼ teaspoon sea salt
    • Oil or butter - for cooking

    Optional toppings and/or mix-ins

    • Chocolate chips
    • Blueberries
    • Nuts

    Instructions

    • In a bowl, stir together the greek yogurt, egg, oat milk, and vanilla extract until well blended.
    • Add the oat flour, coconut sugar, baking powder, and sea salt to the bowl and gently fold until no flour clumps remain. If adding mix-ins, fold them in now. Set the bowl aside so the batter can thicken up while the skillet heats up.
    • Heat a non-stick skillet over medium heat with a drizzle of oil or butter to lightly coat the bottom of the pan. Once the pan is hot, use a ¼ measuring cup or a large cookie scoop to scoop the batter onto the pan. Depending on the size of your pan, I don’t recommend cooking any more than 3 pancakes at a time.
    • Allow the pancakes to cook on the skillet until the edges puff up and little bubbles begin to appear inside the pancake (this will take 1 ½ - 3 minutes). Carefully flip each pancake over and allow them to cook on the other side for another minute. Remove from the skillet and transfer to a plate and repeat with the remaining batter.
    • Serve with butter, maple syrup, and optional toppings and enjoy!

    Notes

    *Nutrition does not include optional mix-ins. 
    Storing : Let the pancakes cool completely, and store leftovers in an airtight container in the fridge for up to 1 week. 
     

    Nutrition

    Serving: 1serving | Calories: 249kcal | Carbohydrates: 37g | Protein: 12g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 56mg | Sodium: 275mg | Potassium: 238mg | Fiber: 3g | Sugar: 9g | Vitamin A: 163IU | Vitamin C: 0.3mg | Calcium: 184mg | Iron: 2mg
    Tried this recipe?Mention @the.fit.peach or tag #thefitpeach!
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