Oat Flour Pancakes (Old-Fashioned)

Oat Flour Pancakes

I have about 40 pounds oat groats in my food storage right now that I need to start implementing more in my recipes because I want to eat what I store.ย I’ve used oats in the past by rolling oat groats into rolled oats with my friends Marga Oat Roller, I have also used oat flour sparingly in a few recipes. I decided to try something with all oat flour and my little girl has been a pancake eating monster lately so here goes another pancake recipe.

To make oat flour it is best to use a grain mill and grind it from oat groats or steel cut oats, rolled oats from the store have usually lost much nutritional value and they tend to get stuck going into electric grain mills. I like to grind my oats on a setting just between Pastry and Bread on my WonderMill grain mill.

This oat pancake recipe would be great for adding fruit to or topping with a fruit compote, or just plain syrup. Oat flour pancakes are a great alternative for those of you who are gluten-intolerantย and some people who need to be gluten-free. I have heard some people that many people who have celiac disease can sometimes have issues with oats also. Those with celiac will also want to make sure that there oats are certified gluten-free as some oats are harvested with the same equipment that harvests wheat.

4.9 from 21 reviews
Oat Flour Pancakes (Old-Fashioned Style)
makes about 12 pancakes at the ¼ cup batter size.
  • 1¾ cup freshly ground oat flour
  • 1 teaspoon sugar
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 1 cup milk
  • 1½ tablespoons canola oil
  • 2 large eggs
  • ½ teaspoon vanilla (optional)
  1. Pre-heat electric griddle to 375 degrees..
  2. Add all dry ingredients to a mixing bowl and whisk together.
  3. Add all wet ingredients to a 2nd mixing bowl and whisk together.
  4. Add dry ingredient mix to wet ingredient mixing bowl and whisk till it just comes together.
  5. Lightly spray your hot griddle with cooking spray.
  6. Use a ¼ measuring cup to scoop the pancake batter onto the griddle.
  7. I cook my pancakes 1 minute 45 seconds on the first side and 2 minutes 15 seconds on the second side for perfect pancakes, this may vary on your griddle.


Oat Flour Pancakes on plate



if you like these pancakes, you might also like my Oat Flour Pumpkin Pancakes recipe over at WholeGrainsBaking.com blog where I am a guest blogger. The pumpkin adds some moisture to the pancakes and who doesn’t like pumpkin? No one should hate Pumpkin, it is so good.

46 thoughts on “Oat Flour Pancakes (Old-Fashioned)

  1. Chris

    Oh wow! Looks good! I have been an oat pancake fan for years. However, I started adding Tapioca Starch in it too because I found that they fell apart too easily. The Tapioca starch fixes that.

    I also discovered that if I left out the baking powder, the denser pancakes made great wheat-free bread slices. Much better than all of that other stuff sold in the stores.

    1. Food Prepper Post author

      I have tasted that crappy commercial gluten-free rice bread at the stores, I would rather just give up bread if it came down to that bread, your denser pancake idea for bread sounds like a great idea for those who have celiac.

    2. Laurice

      I too use pancakes for quick and easy gluten free “bread.” I’m so glad to see that someone else had the same idea! I make a huge batch of buckwheat pancakes every weekend and use the leftovers for almond butter and jelly sandwiches during the week. They are so soft and moist! Much better than expensive, crumbly and dry commercial GF bread. Can’t wait to try the oat flour pancakes. They look fantastic!

  2. Traci J

    I am so happy I found this recipe! I tried making oat flour pancakes by just substituting the flour in a regular recipe, but it didn’t come out right! This one was delicious, my girls even ate them all up and they can usually tell when I use a different recipe! ๐Ÿ™‚ These are moist, not grainy, good texture. Perfect! Thanks!!

  3. Chelsea Jander

    Thank you for helping us bring back Saturday morning pancakes into our lives! We love these pancakes and will be recommending them to other GF friends. We live in Mexico right now, so our flour options are limited. Lucky us that we can make our own oat flour (not GF-certified though).

  4. Danielle

    Just made these, substituted almond milk for milk and coconut oil for canola. They were delicious and my family devored them. Thanks for the recipe!!

    (Definitely going to make savory flat breads by leaving out vanilla and adding other seasonings)

  5. Patricia

    I have been gluten free now fur a few months and I have been working on getting some GOOD recipes my teenage boys will eat. Wow! These were a hit with my two boys and two of their friends. I threw in some organic blueberries and put a splash of English Ladies organic lemon curd on top! They ate all of the double batch! Yum!

  6. Sandi

    These were wonderful. They were fluffy and moist, not flat and grainy. The first pancakes I’ve made w/o wheat flour that have been this way. I even substituted plain almond milk for the milk and stevia for the sugar. After reading what your other users wrote, I’ll try adding some lemon to the recipe next time.
    Thank you, thank you!!

  7. Melissa

    I tried making these for make-ahead breakfast and they’re tasty, but came out flat for me. I *did* substitute honey for the sugar, and coconut oil for the canola oil. Will def try these again by adding some more flour and baking powder (proportionally). Never used oat flour before (I’m not celiac or GF) and found the texture was much nicer than whole wheat flour.

  8. JohnL

    These are now my “go to” pancake. I love that it’s simple and just plain GOOD. They taste good, the cook up perfectly. I love these. Thank you!

  9. John

    Absolutely delicious. I made these early today for breakfast before work and they came out superb. Used te swipe as directed but wih my cast iron skillet. Deff adding hem to my book of keepers.

  10. Louanne

    I made your pancakes this morning, and they are amazing! Fluffy texture, delicious flavour, hands down, one of the best pancake recipes I’ve found. My husband said, “Best you’ve ever made!” Thank you for a terrific recipe.

  11. Zara

    Just made these for my mom and dad, yum!! These pancakes did not fall apart, during cooking at all! I’d say leave the batter out for five minutes prior to cooking to thicken it up and there’s no problem with it falling a part! Also I put in 1/4 more of the oat flour and used brown sugar. I also put in blackberries and rasberries to the mix and used almond milk. Very delish!!

  12. Jessica

    Did you mix up the measurements for sugar and baking soda? These pancakes were terrible and tasted only of baking soda! We had to throw them out…

    1. Food Prepper Post author

      This recipe does not use baking soda. Did you accidentally use baking soda instead of Baking Powder? This could have been your problem. You can also cut the baking powder down to 2 teaspoons is you feel that it is too much.

  13. Aliece Dice

    How do you all make your own oat flour? I have some old fashioned oats that I’m thinking of putting in the food processor? Would that work?? I don’t have access to a grain mill like the dear lady wrote about.

    1. Food Prepper Post author

      I have only used the grain mill to make oat flour, oat groats or steel cut oats work best. The food processor method with rolled oats or old fashioned oats works but you loose most of the nutrition before you even start when you use rolled or old fashioned oats. Your flour might also be a little heavier with the food processor. You might be able to make oat flour in a powerful blender like VitaMix or Blendtec.

      1. Joy Roxborough

        Hi, what do you mean you loose most of the nutrition when you use rolled oats to make the flour in a food processor?

        1. Food Prepper Post author

          Rolled oats have been smashed flat, breaking the outer shell of the oat grain exposing the nutrients to oxidation. If you rolled the oats yourself and then made flour with them immediately that wouldn’t be a problem but most rolled oats at the store have been there for quite a while exposed to oxidation causing a good portion of the nutrients to be lost. As where whole oats (such as oat groats) still have that outer shell intact protecting the nutrients. It really has nothing to do with how the food processor grinds it. You will also get a much finer flour when you use a grain mill over a food processor or blender.

  14. Kathleen S. Burgess

    For the first time in years, my adult daughter and I enjoyed pancakes. She never knew why she didn’t like pancakes, and now that she knows she is gluten-intolerant, and I was able to find your good recipe for oat flour pancakes, the entire family had a pancake breakfast. Thank you!!!

  15. Chelsea

    These are amazing!!! Absolutely delicious.
    Light and great flavor. Can add walnuts, blueberries, cinnamon, bananas.. The possibilities are endless. I also used almond milk instead of milk and they turned out great. Making them for christmas breakfast tomorrow:) thanks!

    1. Food Prepper Post author

      Shay, I really have no idea how many calories are in these pancakes or how to go about calculating it. Sorry.

      1. Batman

        Hi, I made 14, each one is roughly:

        90 calories
        Total Fat 3 g ( 5 %)
        Saturated Fat 1 g (3 %)
        Monounsaturated Fat 1 g
        Polyunsaturated Fat 1 g
        Trans Fat 0 g
        Cholesterol 26 g (9 %)
        Sodium 150 mg (6 %)
        Potassium 28 mg (1 %)
        Total Carbohydrate 11 g (4 %)
        Dietary Fiber 2 g (6 %)
        Sugars 1 g
        Protein 4 g (8 %)
        Vitamin A 0 %
        Vitamin C 0 %
        Calcium 1 %
        Iron 21 %

  16. Lauren

    I followed the recipe exactly except I used almond milk instead of cow’s milk. While these pancakes weren’t massively fluffy- they did rise a bit! I added cinnamon, nutmeg, and cardamom to the batter to make it less bland. But overall- I was very happy with these pancakes! The batter doesn’t stick and the pancakes are easy to flip. ๐Ÿ˜‰

  17. Pamela

    I followed the basic recipe but used real buttermilk (not store bought), and let the batter sit for about five minutes to allow the batter to thicken. The whole family loved them. They were light and so yummy even my pickiest eater asked for seconds! No more wheat pancakes in this house! Thanks so much for sharing.

  18. Vittoria

    These turned out great! Both my husband and I loved them:) Made them exactly as suggested, but added a tsp of vanilla. They were really easy to work with – easy to flip and cooked quickly!

  19. rachel

    Made these with chia seeds instead of the egg and almond milk and they were perfect. I added some ACV to the almond milk (vegan baking trick!) to ooompf up the baking powder and they were light and fluffy. Sooooo good!

      1. Barbara Galloway

        I am guessing that ACV stands for Apple Cider Vinegar. This likely is used to create a sour milk or buttermilk base that results in fluffier pancakes. This is my best guess!!

  20. Lisa McArthur

    I’m not only allergic to gluten but add in sorghum, corn and rice to the mix as well as diary. In the past five yrs it’s been a bit challenging. (No not celiac). I changed milk, sugar and canola oil to almond milk, maple syrup and coconut oil. And voila pancakes again. Thanks!

  21. Amanda johnston

    Wonderful! Thank you so much. We are new to gluten free and I have failed many times. I used ancient grain milk for the cow breast milk and energ egg replacement for hen eggs. They were wonderful!!

  22. Felicity

    Hello, I made these tonight for supper. I have one in football, and we have been looking for high protein foods to keep his energy up. When I called them “high protein pancakes”, he headed straight for them and gobbled them down along with his little brother. Success!
    I followed the recipe exactly, except I used an electric mixer to mix them all up.
    I used steel cut oats. I don’t have a grain grinder, but I do have a Ninja BL204 that worked fine – I first ground up the oats in the batter bowl and the subsequently ground them up with the smoothie blade – it worked AOK.
    With my flat top stove setting just short of #5 on the dial, and with a cast iron skillet, these cooked perfectly using your same times, 1 min 45 on the first side, and 2 min 15 on the second side.
    They do take longer to cook than usual pancakes – it took about an hour from the time I mixed them up, until I had them all cooked. I’m already on to my next batch, which I will freeze, so we can easily have these at any moment.
    I’m going to try the pumpkin pancakes too ๐Ÿ™‚
    Thanks so much for providing this pancake upgrade – I’ve been searching awhile for a reliable whole grain oat pancake recipe – I think I’ve found it!
    Bless you.

  23. Elana

    I just tried these out out they were every bit of delicious! I used almond/coconut milk instead of regular. I also sprinkled them lightly with a sugar and cinnamon. Also I topped them off with peach jam instead of syrup. This one’s a keeper! Thanks so much for the recipe!

  24. Michelle Farah

    I made these today with the following Vegan Alterations: -1/4 cup Tapioca Starch, x3 Tbsp Baking Powder, X2 Tbsp Ground Chia (x6 Tbsp Water, let sit for 5-10 minutes) and x2 Cups Almond Milk. I also used Coconut Oil v.s Canola Oil and Coconut Sugar v.s Regular Sugar. I still ended up with 12, 1/4 cup portions. OMG! These may not have had the puffed up, fluffy appearance of your typical ‘Kellogg’s Frozen Pancakes but I would never go back. They were super Moist and Chewy (held together perfectly). I pilled one on top of the other, warmed it up and drizzled a Tbsp of Pure Maple Syrup. HEAVEN! <3

  25. Kake

    Its a good recipe and the adding of lemon or orange zest is always nice too. I like to add blueberries or bananas so I pump it up with little beer and beat one of the egg whites. And pancakes are never dry if you add the pat of butter/margerine while the flip side is cooking


Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: