These Oat Flour Pancakes are easy to make with only 7 ingredients! Fluffy and soft, they’re a naturally gluten-free and fiber-rich breakfast the whole family will adore.
Looking for more easy pancake recipes? Check out my Vegan Protein Pancakes, Vegan Banana Pancakes, Chocolate Pancakes, and Blueberry Pancakes!
Want a nourishing breakfast that tastes amazing AND will keep you full for hours? These easy Oat Flour Pancakes have you covered! They’re soft and fluffy, lightly sweetened with maple syrup, and use fiber and protein-rich oat flour instead of all-purpose flour.
The best part about using oat flour to make vegan pancakes is that they turn out just as pillowy, fluffy, and soft as the classic version. And because of its neutral flavor, you don’t really taste the oats—just sweet and moist pancake goodness.
Enjoy your stack of healthy pancakes for special weekend breakfasts, Sunday brunches, or when you’re craving breakfast for dinner. Don’t forget the toppings, like maple syrup, whipped cream, and fresh fruit!
Why you’ll love making pancakes with oat flour
- A nourishing boost – Using oat flour instead of all-purpose flour in pancake batter gives the pancakes a boost of plant-based fiber and protein without sacrificing their fluffiness.
- Easy to make – Just like my Simple Vegan Pancakes, these oat flour pancakes are a breeze to make in one bowl for breakfast and brunch!
- Inherently gluten-free – Stick with certified gluten-free oat flour to keep these pancakes naturally gluten-free.
How to make oat flour pancakes
Find the complete recipe with measurements in the recipe card below.
Whisk the oat flour, baking powder, and salt together in a large bowl. Pour in the milk, vinegar, maple syrup, and vanilla, then gently stir until everything is just combined.
Do not overmix the pancake batter or else the pancakes will be dense. A few lumps left behind in the batter are okay!
Cook some of the pancake batter on a preheated and greased griddle until bubbles form on the surface. Flip the pancake and cook on the other side until golden brown. Set it aside, then repeat with the remaining batter.
Serve the pancakes with maple syrup, vegan butter, vegan whipped cream, and fresh fruit on top. Enjoy!
Frequently asked questions
Nowadays, oat flour is available at most major grocery stores, health food stores, and online. It’s also easy to make yourself at home!
Add 3 1/4 cups of quick oats or old-fashioned rolled oats to a food processor or blender and blend into a fine powder.
You can store the extra oat flour in an airtight container in your pantry for up to 2 months, in the fridge for up to 6 months, or in the freezer for up to 1 year.
Like regular vegan pancakes, you can fold blueberries, raspberries, a pinch of cinnamon or nutmeg, vegan chocolate chips, banana slices, or dried fruit into the batter.
I don’t recommend making the pancake batter more than an hour or so in advance because oat flour soaks up liquid as it sits. After a while, the batter will be super thick and you’ll need to add lots of extra water or batter to thin the consistency.
Transfer the cooled oat pancakes to an airtight container or large ziplock bag and store in the fridge for up to 1 week or in the freezer for up to 2 months. Reheat the pancakes in a toaster or toaster oven until warmed through.
Oat Flour Pancakes
Ingredients
- 3 cups oat flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 cups oat milk or other plant milk
- 1 tablespoon apple cider vinegar
- 3 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
Instructions
- In a large bowl, stir together the oat flour, baking powder and salt.
- Pour the milk, vinegar, maple syrup and vanilla into the bowl with the dry ingredients. Stir with a large spoon until just combined, but do not over mix or the pancakes will be dense. A few lumps are okay. If it's really thick, add a little water and stir. Oat flour can soak up liquid as it sits, so you may need to add a little water as you go.
- Heat a large griddle or pan over medium-high heat. Grease the pan with vegan butter or a neutral flavored oil, and drop about 1/3 cup of batter on it. Cook until bubbles form, then flip and cook for another minute or so, until golden brown. Repeat with the remaining batter.
- Serve with maple syrup, vegan butter and fresh fruit.
Notes
- Gluten free – Make sure to use gluten free certified oats or oat flour.
- May substitute any kind of milk for the oat milk.
- You can use agave or sugar in place of the maple syrup, if desired.
- Try mixing in fruit like blueberries or banana slices, or chocolate chips.
- 1 serving is 2-3 pancakes, depending on how large or small you make them.
Absolutely amazing! First time I’ve ever made pancakes in my life and they turned out delicious. Shared with my sister 🙂
How awesome that you loved the pancakes! Thanks you for your wonderful review and feedback!
So easy and oh so good. We enjoyed these a lot. Next time will add some blueberries as suggested.
Thank you for sharing.
I’m so glad you loved the pancakes! Blueberries are a wonderful addition! Thank YOU for your wonderful review!
Hi Nora,
I’m so bummed! I don’t know what happened, I followed the recipe but didn’t get fluffy pancakes that I was expecting. Any idea what I did wrong?
Hi Susie, I’m sorry to hear that! Often pancakes will turn out dense if you over mix the batter. These oat flour pancakes in particular can get too thick when the batter sits, so if that happens, add a little more liquid to thin it out before cooking them.
Looks yummy and I’ll definitely try these soon!
Just a note that oat flour and all-purpose wheat flour have the same amount of protein: 4 grams per serving (1/4 cup).
Can you use the batter in a waffle maker to make waffles or would it be too sticky?
I haven’t tested it yet so I’m not sure. They are a bit stickier than regular flour pancakes, but I bet if you greased the waffle maker well, it would work fine.