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Oat Flour Pancakes
Published September 8, 2022. Updated May 17, 2024

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Hearty Oat Flour Pancakes – tender, flavorful, fluffy pancakes made with nutritious oat flour, buttermilk, and a hint of butter. These have been a family favorite for over a decade!

The Best Oat Flour Pancakes!

These oaty pancakes have been a go-to breakfast for us on weekends, holidays, and lazy days. We have even started freezing them so we can have them during our busiest days.

Chances are they’ll be a breakfast you crave all the time! They make a great dinner or midday snack too.

Just like most other pancake recipes, these are a breeze to make. Just whisk the dry ingredients, followed by the wet ingredients, combine the two mixtures, then pour portions onto a hot griddle (or skillet if you’re old school!). And after a few short minutes, you’ve got a perfectly cozy and comforting breakfast!

What to Serve Over These Pancakes

There are endless ways to top them but here are a few ideas to get you started:

Blueberry syrup with whipped cream (my favorite pancake toppings!)
Strawberry syrup
Real maple syrup
Butter, cinnamon and sugar
Freezer jam
Nut butters
Nutella

Oat Flour Pancakes Recipe Ingredients

1 1/4 cups (150g) oat flour (scoop and level to measure)
1 1/4 cups (175g) all-purpose flour (scoop and level to measure)
2 Tbsp (24g) sugar
2 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 cups buttermilk
2/3 cup milk (anything but skim)
2 large eggs
3 Tbsp unsalted butter, melted

How to Make Oat Flour Pancakes

Preheat an electric griddle (I like this large one) over medium heat (about 350 to 375 degrees).

Whisk dry ingredients: In a large mixing bowl whisk together oat flour, all-purpose flour, sugar, baking powder, baking soda, and salt until well blended. Make a well in the center of the mixture.

Whisk wet ingredients: In a separate mixing bowl whisk together buttermilk, milk, eggs, and butter.

Combine mixtures: Pour wet mixture into dry mixture then whisk just until combined (batter should be slightly lumpy with bubbles).

Ladle pancake batter onto griddle: Grease the griddle lightly with non-stick cooking spray or a tablespoon of butter rubbed onto the pan. Pour about 1/3 cup batter onto the griddle at a time (leaving a bit of space between rounds).

Cook through: Cook until golden brown on the bottom, about 2 minutes. Then flip to the opposite side and cook until golden brown on the bottom.

Repeat process: Transfer to a wire rack and repeat the process with the remaining batter. Serve warm with desired topping.

Storage and Reheating

Let leftover pancakes cool then store in an airtight container or gallon-size resealable bag.
Place a sheet of parchment paper between layers of oatmeal pancakes to keep them from sticking together in the fridge.
Refrigerate for 3 days or freeze for up to 3 months.
Reheat pancakes in the microwave (1 or 2 at a time), on a baking sheet in the oven, or reheat in a countertop toaster oven.

Possible Substitutes and Variations

Add fresh blueberries, raspberries, diced bananas, shredded coconut, chocolate chips, or chopped walnuts or pecans to the pancake batter.
Mix in spices such as cinnamon, chai spice, or pumpkin pie spice.
Flavor them with almond extract, lemon zest, or vanilla extract.
You can substitute white whole wheat flour or wheat pastry flour for the all-purpose flour for more whole grains. I have heard of some people making their own oat flour using a blender to get their desired texture, so you could also try that blend (though I’ve only tried store-bought oat flour).
For gluten-free pancakes, you can also try coconut flour pancakes or almond flour pancakes.
Use a sugar substitute such as honey, real maple syrup, or monk fruit sweetener. If using a liquid sweetener reduce milk by 1 Tbsp.
For a healthier option, you could use olive oil in place of butter (reduce milk by 1 Tbsp since it’s a runnier fat than butter).
Do NOT use the buttermilk substitute for this recipe (which is milk and vinegar, apple cider vinegar, or lemon juice) it’s not quite thick enough and you’ll have overly runny pancake batter. You can experiment with Greek yogurt, which will still give you the tangy dairy flavor and thickness.
Similarly, the milk should be as fatty as you can get for the right texture and thickness. Non-dairy milk like almond milk or soy milk simply can’t replicate the intended flavor of these pancakes. If you’re dairy-free or vegan, you might try banana pancakes instead.