A good old fashion stack of fluffy pancakes. Light and fluffy with a touch of sweetness, these Fluffy Oat Flour Pancakes are made for Sunday morning!
I love a good pancake morning. Waking up in your favorite PJs, putting on some John Mayer (Banana Pancakes is the ultimate Sunday morning song), and eating a batch of fluffy pancakes. There's seriously nothing better! Except maybe when the pancakes have added nutrients like whole grains and fiber, like these fluffy oat flour pancakes.
I feel like pancakes are one of those foods where my eyes are always bigger than my stomach...I always eat WAY too many and I don't love how weighed down I always feel after eating them. Which is why I created this recipe! Like my Cottage Cheese Pancakes and Healthy Blueberry Pancakes, I wanted all the things I love about a pancake (light, airy, fluffy) but with a dietitian-approved spin using ingredients that make me feel good!
Why This Recipe Is Dietitian Approved
- Made with whole grain oat flour. Oat flour provides fiber and whole grains to help make these pancakes more satisfying.
- 15g of protein and 4g of fiber per serving. A balanced combination that helps keep you full and satisfied throughout the morning.
- Easy to make and perfect for meal prep. These pancakes come together in just 15 minutes and freeze well for an easy make-ahead breakfast.
Fluffy Oat Flour Pancakes Recipe
Ingredients, Swaps, & Tips
Oat flour: Buy it pre-made, or make your own by blending rolled or quick oats in a blender or food processor until fine and smooth. That's what I do!
Brown sugar: Adds a touch of sweetness to balance the plainness of the oat flour. Optional you can leave it out if you prefer a less sweet pancake.
Baking powder: The key to getting these to rise instead of turning out flat, which is the most common problem with oat flour pancakes.
Cinnamon: Pairs with the brown sugar for a cozy flavour. Optional if you're not a cinnamon fan.
Milk: Any milk works ie. dairy, oat, almond or cashew. You just need enough to thin the batter to a pourable consistency.
Eggs: These are what give the pancakes their fluff factor. Not vegan as written, but see the Vegan substitution below for a reader-tested swap.
Olive oil: Helps thin out the thick batter. Any neutral-tasting oil works.
Mix-ins: Optional and fully customizable ie. sliced banana, chocolate chips, and sliced strawberries all work. Add them directly to the batter once it's in the pan.
The complete ingredient list with measurements can be found in the recipe card below.
Instructions
- In a large bowl, whisk together all ingredients until fully combined.
- Heat a large greased pan or skillet over medium heat and cook 1-2 spoonfuls of batter at a time (add mix-ins directly to the batter once it's in the pan).
- When you start seeing bubbles rising across the pancakes, it's time to flip them.
Substitutions
Gluten Free
Oats are naturally gluten free but are often processed in facilities with wheat. Use a certified gluten-free oat flour to keep this recipe fully gluten free.
Vegan
I haven't tested a vegan version myself, but a reader swapped the 2 eggs for ½ cup unsweetened applesauce and reported the pancakes still turned out fluffy and delicious. Use a plant-based milk (oat or almond) to keep the whole recipe vegan.
Dairy Free
This recipe is easily dairy free - just use any non-dairy milk (oat, almond, or cashew) in place of dairy milk. Everything else in the recipe is already dairy free.
Nut Free
Use oat or dairy milk instead of almond or cashew milk to keep this nut free. The recipe itself and the suggested mix-ins (banana, chocolate chips) don't contain nuts.
Equipment
Storage
Let the oat flour pancakes cool completely, then store in an airtight container in the fridge for up to 3-4 days. To freeze, layer pancakes between sheets of parchment paper in a freezer-safe bag or container for up to 2 months. Reheat from the fridge or freezer in a toaster, oven, or microwave until warmed through.
Top Tips for Success
The two things that make or break the fluff factor here are the eggs and the flip timing - don't skip the eggs (they're what gives these their rise, unlike a lot of flat oat-flour pancake recipes), and don't flip early. Wait until you see bubbles rising and popping across the surface of the pancake before flipping, or they'll turn out gummy in the middle.
Frequently Asked Questions
The eggs are what give these pancakes their fluffy texture, so a substitute may change the result slightly. However a reader replaced the 2 eggs with ½ cup unsweetened applesauce and said the pancakes still came out fluffy and delicious. So this is a great option if you're out of eggs or avoiding them.
Yes! Simply blend rolled or quick oats in a blender or food processor until they reach a fine, flour-like consistency. This is what I use instead of store-bought oat flour.
Yes, they freeze well. Layer them between sheets of parchment paper in a freezer-safe container for up to 2 months, then reheat straight from frozen in a toaster or oven.
More Staple Breakfast Recipes
If you liked these fluffy oat flour pancakes, try these recipes:
- Protein Waffles
- Baked Oats Without Banana
- Protein Pancakes Muffins From A Mix
- One Dish Strawberry Chocolate Baked Oats
See you in the kitchen!
PS. I love seeing my recipes in action! If you decide to make these oat flour pancakes, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
Fluffy Oat Flour Pancakes
Ingredients
- 1.5 cups oat flour
- 2 tablespoon brown sugar
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 1 cup milk (dairy or non-dairy)
- 2 eggs
- 1 tablespoon olive oil or neutral-tasting oil of choice
Mix-ins (optional):
- ¼ cup chocolate chips
- 1 banana, sliced
Instructions
- In a large bowl, whisk together all ingredients until fully combined.
- Heat a large greased pan or skillet over medium heat and cook 1-2 spoonfuls of batter at a time (add mix-ins directly to the batter once it's in the pan).
- When you start seeing bubbles rising across the pancakes, it's time to flip them.
Jen says
Such an easy recipe and they taste delicious!
Nezz says
I love how fluffy and not gritty it is. The first time I enjoyed a pancake made with oats. Great recipe. Definitely doing it again.
Layla says
I find this recipe confusing. Who writes 2 + 1 cup oat flour? Is this suppose to be 3 cups? I thought at first you meant for two servings use one cup of flour but then when I put all the milk in that, you said it was so watery it was ridiculous. So I had to put more oat flour. I think I made the recipe all wrong and at first, it was so thick it was ridiculous so then I added a little bit more milk.
Nicole Addison says
Hi Layla! The recipe calls for (1.5 cups) not 3 cups of flour this is a very standard way of recipe writing but I am sorry you found it confusing!
Lauren Phillips says
These were so delicious and so simple to make. My kids devoured them! I also find oat pancakes easier to flip because they’re sturdy, but not tough. I added cooked apples and cinnamon. Great recipe!
Cassidy says
These were great! Made them for a special 1st birthday breakfast and the entire family enjoyed them. I didn't have eggs in the house so I used applesauce instead and the still turned out fluffy and delicious!
Nicole Addison says
I am so happy you enjoyed Cassidy (and so great to know about the applesauce sub)! Thank you for the comment!