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stacked pancakes with butter and fruit on plate

Oat Flour Pancakes

These pancakes made with oats are gluten-free, low in sugar and most importantly - tasty, making for a healthy breakfast everyone will enjoy.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8 pancakes
Calories 156kcal
Author Ryan Beck


  • 2 cups oat flour
  • 1 tablespoon light brown sugar
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • 1 ¼ cups buttermilk
  • 2 large eggs
  • 2 tablespoon unsalted butter, melted
  • 1 teaspoon vanilla extract
  • vegetable oil for cooking


  • In a large bowl, whisk together the oat flour, sugar, baking powder, baking soda and salt.
  • Whisk in the buttermilk, eggs, butter and vanilla extract until just combined.
  • Lightly grease a non-stick pan with oil over medium heat.
  • Pour ⅓ cup of the batter onto the hot griddle. Cook until you see bubbles on top and the edges are firming up. Flip and cook for another 1-2 minutes until the pancakes are browned and cooked through.
  • Serve warm with butter, fruit and maple syrup.


  • Since there is no gluten, you can throw all of the ingredients in the blender and blend together if you prefer.
  • DO NOT let the pancake batter sit out or the oats will soak up the liquid and thicken too much. Add more buttermilk if you do.
  • Oat flour pancake batter is thinner than traditional pancake batter. However it shouldn't be runny. If it is too thin, add 1 tablespoon of oats at a time and blend until reaching desired consistency. If it's too thick, then add 1 tablespoon of buttermilk milk at a time and blend.
  • Use an electric skillet which allows you to make multiple pancakes at a time, but you can use a cast iron skillet as well.
  • Wait until bubbles pop and form holes that stay open on the surface of the batter before flipping the pancakes.
  • Heat oven to 200°F and place pancakes on a baking sheet to keep warm wan cooking additional pancakes.


Serving: 1g | Calories: 156kcal | Carbohydrates: 20g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0g | Cholesterol: 55mg | Sodium: 432mg | Potassium: 107mg | Fiber: 3g | Sugar: 2g