When the craving hits for pancakes, there’s not always time to whip them up. These oatmeal flour pancakes are fantastic for weekdays or when you need to make a fast batch of pancakes. Start with rolled oats and a few staple pancake ingredients, add them to a hand blender, and you’re ready to get cooking. Making oat flour yourself is easy and takes about one minute!
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What You'll Need to Make Oat Flour Pancakes
Except for all-purpose flour, you will need most of the classic pancake ingredients. Here’s what to add to your grocery list for oatmeal flour pancakes:
- Rolled oats
- Plain whole-fat yogurt
- Eggs
- Whole milk
- Vanilla extract
- Sugar or honey
- Baking soda
- Baking powder
- Butter
How to Make Oat Flour Pancakes
Making oat flour pancakes is quite simple. All you need are a hand blender or regular blender, a few classic ingredients, and a pan or griddle. You can choose to make your own oat flour (super simple) or combine all the ingredients and blend them together.
1. Make the Flour (Optional)
If you don't have oat flour on hand, you can quickly make your own using rolled oats. Add your rolled oats to your blender or even a food processor and blend until it becomes a fine powder similar to AP flour. You can make it ahead or do so as needed.
2. Mix In the Ingredients
Mixing together the ingredients is easiest if you have a hand blender or smaller blender. Start with the wet ingredients, and add the dry ingredients last. Doing so will prevent the oats from getting stuck on the bottom of the blender.
First, use the blender on “pulse” mode and blend until the ingredients are all combined. If you’re using a hand blender (like a NutriBullet), gently shake the blending cup and pulse a few more times.
Note: your batter will first appear noticeably thin and watery. Because you’re using rolled oats, they will expand a bit with moisture. Allow the batter to rest for about five minutes, and it will thicken up.
3. Cook the Pancakes
Get your griddle or pan nice and hot! In my experience, the best way to cook pancakes is to start with a pan on medium-high heat and lower the heat to prevent burning. This gives pancakes that “griddle” texture without undercooking the inside and burning the outside.
Using ghee or clarified butter, lightly coat the pan using a silicone brush. You can use non-stick spray, but clarified butter will give you the best texture and flavor. Why not regular butter? Because you’ll risk burning the butter’s milk solids while trying to get the perfect pancake.
What to Serve with Oatmeal Pancakes
What’s fun about making pancakes is the wide variety of toppings. From fruit mix-ins to sweet toppings, try these with your oatmeal pancake recipe!
- Fresh raspberries, blueberries, or strawberries
- Chocolate chips (add these after pouring your batter into the pan)
- Drizzle of maple syrup
- Pad of butter and seasonal jams
- Vanilla yogurt
Whether you’re making these oatmeal flour pancakes for the family on Sunday morning or for your kids on a school morning, you will find that they’re too easy to pass up. Oatmeal pancakes are a great alternative to classic oatmeal breakfast, yet contain almost all the same ingredients and a little extra protein!
Oatmeal Pancakes Recipe FAQs
You won’t need all-purpose flour to make oatmeal flour pancakes. Rolled oats or oat flour replaces the all-purpose flour entirely.
Don’t use instant oatmeal for this recipe, as it has ingredients meant to cook the oats quickly. Instead, use rolled oats or oat flour.
Technically speaking, yes. Rolled oats are naturally gluten-free but often have additions containing gluten in instant oatmeal. Some rolled oats can be contaminated in a shared facility, so it’s best to choose “gluten-free rolled oats” if you are Celiac.
Yes! Simply swap the whole milk and yogurt for your favorite plant-based version of each. To swap the egg, use a flaxseed or soaked chia seed mixture.
Fluffy Oat Flour Pancakes (Gluten-Free!)
Hearty yet fluffy oat flour pancakes are simple to make by blending rolled oats and pancake ingredients for a quick batter and delicious gluten-free pancakes.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 6-8
- Category: Breakfast
- Method: Cook
- Cuisine: Breakfast
Ingredients
- 1 cup oats
- ¼ cup plain whole fat yogurt
- 1 egg
- 2 tablespoon butter, melted
- ½ cup whole milk
- ½ teaspoon vanilla extract
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- 2 tablespoon sugar
Instructions
- Add rolled oats to a hand blender or small blender.
- Blend on “low” until a fine powder forms. Transfer into a bowl or large Pyrex measuring cup.
- Add yogurt, egg, whole milk, and vanilla into the blender and pulse until smooth.
- Add melted butter and quickly pulse on “low” until combined.
- Add oat flour, sugar, baking soda, and baking powder. Pulse on “low” until a batter forms, but without over-mixing.
- Let sit for five minutes. Meanwhile, preheat pan or griddle on medium-high heat.
- Evenly coat your cooking surface with clarified butter, about one tablespoon per batch.
- Pour batter directly from your blender into the pan and lower to medium heat.
- Once bubbles form throughout the pancake, flip and cook until golden brown.
- Serve with butter, syrup, fruit, or your choice of toppings!
Notes
Swap butter for coconut oil or avocado oil using the same measurements one-for-one.
Della
These are great for my mornings with the kids!