Fluffy Oat Flour Pancakes (Gluten-Free)
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These easy gluten-free oat flour pancakes are the fluffiest, most tender stack you'll make on repeat for a cozy weekend breakfast! Made with 10 simple real-food ingredients and one bowl, they're a wholesome spin on my popular oat flour waffles that the whole family (even kids) will love.
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Pastry Chef Approved
You'd never know they were gluten-free!
Oat flour sometimes gets a bad rap for being dense but these pancakes truly have that tender, melt-in-your-mouth crumb that makes everyone forget there's no all-purpose flour in sight. Think of your favorite diner-style stack, but gluten-free and made with wholesome ingredients you can feel good about.
With a little love, care, and a touch of cinnamon, these come together in minutes and cook up golden every single time.
Ingredient Notes & Substitutions
- Oat flour: The best part of these is that you don't have to buy a fancy bag of oat flour. Just blend quick oats into a fine flour right in your blender or food processor, and you're set.
- Maple syrup - Pure maple syrup for natural sweetness.
- Butter - Unsalted dairy butter or unsalted vegan butter, melted. You can also swap butter for refined coconut oil to avoid any coconut flavor.
- Greek yogurt - Whole milk Greek yogurt, or a vegan Greek-style yogurt works well too!
- Milk - Use whole milk or full-fat oat milk.
How to Make Oat Flour Pancakes
These are incredibly easy to whip up and are something the whole family will love, gluten-free or not!
Blend Oats
If you're blending your own oat flour, blend about 1¾ cups of gluten-free quick or old-fashioned oats on high speed until you get a very fine, flour-like texture. That yields the 1½ cups of oat flour you need for this recipe.
Mix Batter
In a large bowl, whisk together the eggs, maple syrup, melted butter, Greek yogurt, milk, and vanilla until smooth.
Add the oat flour, baking powder, cinnamon, and salt. Whisk to a thick batter and let it rest for 5 minutes so the oat flour can hydrate and thicken.
Cook on Griddle
Scoop ¼ cup of batter onto a greased pancake griddle heated to 350°F. Flip when small bubbles form on top and the bottom is lightly golden brown, about 2–3 minutes per side. Repeat with the remaining batter and serve warm.
Serve & enjoy!
Serve with butter, syrup, fresh berries, whipped cream, or any toppings of your choice!
Pro tips
Recipe tips & variations
- Let the batter rest for 5 minutes. Oat flour drinks up liquid as it sits, which makes for thicker, fluffier pancakes.
- Keep the griddle at a steady 350°F (medium) so the centers cook through before the outsides brown.
- Coat the griddle well with butter or cooking spray for an easy flip.
- Fold in fresh or frozen blueberries or mini chocolate chips right before cooking.
- Add ½ teaspoon pumpkin pie spice (or apple pie spice) for cozy fall vibes.
Which oat flour to buy?
I recommend using Bob's Red Mill Gluten-Free Oat Flour for consistency throughout my oat flour recipes. That said, you can blend up your own using gluten-free oats (or just regular oats if you're not cooking for celiac or a serious gluten sensitivity. Plain oats are the same oats; the certified label just means they've been tested for cross-contamination.)
Storage & Freezing
- Storage: Store cooled pancakes in a ziplock in the fridge and microwave for 20–30 seconds to reheat.
- Freezing: Freeze for longer storage; just toast or microwave straight from frozen, or defrost in the fridge overnight.
More recipes using oat flour:
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Oat Flour Pancakes
Ingredients
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Instructions
- Before you begin: If making your own oat flour, blend 1 ¾ cup quick oats in a food processor or blender to turn into a fine flour. This will make the 1 ½ cups gluten free oat flour needed. Set aside.
- In a large bowl, whisk 2 large eggs, 3 tablespoon pure maple syrup, 3 tablespoon melted butter, ⅓ cup whole milk Greek yogurt, ½ cup whole milk or full-fat oat milk and 1 teaspoon pure vanilla extract.
- Add 1 ½ cups gluten free oat flour, 2 teaspoon baking powder, ¼ teaspoon ground cinnamon, and ½ teaspoon Kosher salt.
- Whisk to a thick batter. Scoop ¼ cup of batter onto a greased pancake griddle that is at 350F.
- Flip when you see small bubbles form and the bottom looks lightly golden brown. Repeat with the remaining batter.
- Serve with butter, syrup, fresh fruit, whipped cream, or any of your favorite toppings!
Test Kitchen Notes
- Storage: Store cooled pancakes in a ziplock in the fridge and microwave for 20–30 seconds to reheat.
- Freezing: Freeze for longer storage; just toast or microwave straight from frozen, or defrost in the fridge overnight.
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