Fluffy Oat Flour Pancakes
Oat flour pancakes are the thickest, fluffiest pancakes you’ll ever make! Naturally gluten-free and vegan, these wholesome pancakes are easy to make and awesome for meal prep.
Oat flour pancakes have the flavour and stick-to-your-ribs heartiness of a bowl of oatmeal or Instant Pot steel-cut oats, in the form of fluffy vegan pancakes. Could this be the most perfect breakfast food ever invented? I think so! Stack them high, pour on the maple syrup, and enjoy these pillowy, golden pancakes as a good-for-you breakfast that tastes like a total treat.
Why Oatmeal Pancakes Will Change Your Breakfast Game
My daughter loves pancakes for breakfast, but I want her to have something with a little more nutrition, which is why we’ve been ALL about these oat flour pancakes lately. They really are perfection!
- Naturally (and affordably) gluten-free. You don’t even need to buy oat flour—just blitz quick or rolled oats in your blender! I love a recipe that’s gluten-free without a lot of expensive substitutes.
- Light and fluffy texture. If you think about how oatmeal gets thick as it soaks up the liquid in the pan, the same thing happens with oat flour pancakes; the flour absorbs the liquid giving you THICK, yet light and pillowy pancakes.
- A quick, satisfying breakfast. These oatmeal pancakes are ready in just 20 minutes and if you meal prep them, you can warm them up in minutes.
Notes on Ingredients
You only need a handful of ingredients! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Oat flour – I highly recommend making your own by blending oats in your blender or food processor until they form a flour. It’s just not worth buying it!
- Baking powder – Instead of needing a vegan egg substitute, these oat flour pancakes get all the lift they need from the baking powder.
- Salt
- Oat milk – Or another unflavoured and unsweetened plant milk.
- Maple syrup – You’ll add some to the batter and, of course, you’ll want some for serving too!
- Vanilla extract
How to Make Oat Flour Pancakes
Here’s a step-by-step look at the process.
- Mix the dry ingredients. Whisk the oat flour, baking powder, and salt in a large bowl.
- Combine the wet ingredients. Mix the oat milk, maple syrup, and vanilla in another bowl.
- Combine wet and dry. Stir the wet ingredients into the dry ingredients until just combined; add more milk if needed to reach the right consistency.
- Rest the batter. Let the batter sit for 5 minutes so the oat flour can hydrate. (This is how you get those thick, fluffy pancakes!)
- Cook the pancakes. Pour the batter onto a hot skillet and cook until bubbles form; flip and finish cooking, then repeat with the rest of the batter.
My Favourite Pancake Mix-Ins
Plain oat flour pancakes are good, but adding mix-ins makes them extra delicious! Here are some of my favourites, but feel free to come up with your own.
- Chocolate chips. Fold mini chocolate chips right into the batter.
- Cozy spices. A pinch of cinnamon, cardamom, or nutmeg adds cozy warmth.
- Fruit. Stir diced apples, blueberries, strawberries, peaches, or raspberries into the batter.
- Nuts. Add chopped pecans or walnuts for some crunch.
Serving Suggestions
I love a classic pancake breakfast with maple syrup, vegan butter, and some fresh berries or banana slices on top. A drizzle of nut butter (or granola butter!) is delicious too if you’re in the mood for something different, or add a dollop of vegan yogurt or coconut whipped cream for some decadence.
Storage and Reheating
- Refrigerator: Store cooked oat flour pancakes in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze in a single layer on a parchment-lined sheet pan, then transfer the frozen pancakes to a freezer bag and store for up to 3 months.
- To reheat: Warm in a toaster, skillet, or microwave until heated through.
More Vegan Pancake Recipes
Enjoy friends! If you make this oat flour pancakes recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Oat Flour Pancakes
Ingredients
- 1 ½ cups oat flour*, 150g
- 1 teaspoon baking powder, 4g
- ¼ teaspoon salt, 1.5g
- 1 cup oat milk, 240mL
- 2 tablespoons maple syrup, 30mL
- 1 teaspoon vanilla extract, 5mL
Instructions
- In a large mixing bowl, whisk together the oat flour, baking powder, and salt.
- In a separate bowl, whisk the oat milk, maple syrup, and vanilla extract until smooth.
- Pour the wet mixture into the dry ingredients. Whisk gently until just combined. The batter should be thick but pourable. If it feels too thick, add 1–2 tablespoons oat milk.
- Let the batter rest for 5 minutes to allow the oat flour to hydrate. This makes the pancakes fluffier.
- Heat a nonstick skillet over medium heat. Lightly grease only if needed. Pour about ¼ cup of batter per pancake. Cook for 2–3 minutes until the top looks set and small bubbles appear. Flip and cook for another 1–2 minutes.
- Serve warm with extra maple syrup, berries, banana slices, or nut butter.
Notes
- *I made my own flour because the texture with the store bought was weird, so I recommend homemade for this recipe. Instructions: Add rolled oats to a blender or food processor. Blend for about 60 seconds until very fine. Optionally sift for extra-smooth flour; re-blend any coarse bits.
- Refrigerator: Store cooked oat flour pancakes in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze in a single layer on a parchment-lined sheet pan, then transfer the frozen pancakes to a freezer bag and store for up to 3 months.
- To reheat: Warm in a toaster, skillet, or microwave until heated through.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
