These fluffy pancakes taste just as delicious as the kind made with all-purpose flour and are naturally gluten-free when you use certified gluten-free oats or oat flour. If you don’t keep store-bought oat flour on hand, you can make homemade oat flour in minutes. Just blend rolled oats in your blender until they are finely ground! Oat flour makes amazing chocolate chip cookies, sugar cookies, banana bread, and brownies, so you may want to make extra so you’ll have it on hand for future recipes.
Ingredients You’ll Need
Similar to traditional pancakes, all you need is flour, vanilla extract, baking powder, salt, and your favorite milk to create a quick pancake batter. Maple syrup adds sweetness, without using white sugar, and lemon juice helps add extra lift. If you don’t have lemon juice on hand, use half the amount of apple cider vinegar. Keep these pancakes dairy-free by using almond milk, oat milk, or soy milk. (Dairy milk or water will also work as the liquid.) Keep in mind that oat flour isn’t quick to absorb moisture, so it’s best if you let the batter rest for 10 minutes before cooking. You’ll be surprised by how much the batter thickens up, and as a result, the pancakes will be much fluffier.
How to Make Oat Flour Pancakes
In a large bowl, combine the oat flour, baking powder, and salt. Whisk the dry ingredients together to break up any clumps, then add in the eggs, milk, lemon juice, maple syrup, and vanilla extract. Whisk in the wet ingredients until the pancake batter looks smooth, with almost no lumps. The batter may look runny at first, but it will thicken as it rests. Set it aside for 10 minutes (don’t skip this step!) then heat a griddle or skillet over medium heat. You’ll know the pan is ready for cooking when a drop of water instantly sizzles when it hits the pan. Grease the skillet with butter or cooking spray, then pour 3 to 4 tablespoons of pancake batter into the pan. Smaller pancakes will be easier to flip. If the batter is thick, use a spoon to spread it out on the pan. Thicker batter = fluffier pancakes! Let the pancake cook for roughly 2 minutes, or until bubbles start to form on top. A pancake flipper or spatula should easily slide until the pancake when it’s ready to flip. Flip the pancake over and cook the other side for 1 to 2 minutes. Remove the pancake and repeat with the remaining batter, flipping the pancakes after roughly 1 1/2 to 2 minutes per side. You may need to lower the heat as the pancakes cook because the pan will start to cook faster as you go. If the heat is too high, the pancakes will brown too quickly, before the center has a chance to cook through. This recipe makes roughly 6 pancakes, which feeds 2 adults in my home. Feel free to double or triple the recipe as needed. To make a large batch, try the baked pancakes option below! Leftover pancakes can be stored in an airtight container in the fridge for up to 5 days. Or freeze them for up to 3 months.
Baking Pancakes on a Sheet Pan
If you prefer to NOT stand in the kitchen flipping individual pancakes, try baking them instead. Preheat your oven to 350ºF and line a large baking sheet with parchment paper. Let the batter rest for 10 minutes after mixing to let it thicken up. Then use a 1/4 cup to scoop the batter onto the prepared pan. Spread it out with the back of a spoon, if needed. Bake at 350ºF for 10 to 12 minutes. Baked pancakes don’t need to be flipped, but they will also not look like they were cooked in a skillet. They look like flatter muffin tops, with the fluffy texture of a pancake. This method is perfect for meal prep and can be popped into the toaster for a fast morning. Looking for more recipes featuring whole-grain oats? Try Oatmeal Banana Pancakes, Banana Oatmeal Cookies, Oatmeal Smoothie, or Chocolate Granola for more ideas. If you try this oatmeal pancakes recipe, please leave a comment and star rating below letting me know how you like them.
