Oat flour pancakes are the perfect healthy choice for a hearty, nutritious breakfast! Prep this freezer pancakes recipe and have a stash of easy and healthy breakfasts! These fluffy pancakes are made with milk, whole grain oat flour, and a few other simple ingredients. Breakfast is on the table in just 15 minutes!
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Jump to:
- Why You'll Love These Fluffy Oat Flour Pancakes!
- Ingredients and Substitutions
- How to Make This Oat Flour Pancakes Recipe
- Best Topping Ideas for Pancakes
- How to Make Freezer Pancakes
- Other Storage Tips
- Tips for Success & Troubleshooting Hints
- Recipe FAQs
- More Healthy Breakfast Recipes to Try!
- Fluffy Oat Flour Pancakes
If you like baking with oatmeal flour, these easy freezer pancakes will be at the top of your breakfast list!
Not only are they easy to make and customizable, but they are also the perfect basic recipe for baby-led weaning or picky eaters.
Freezer pancakes are a staple in our home for an easy breakfast!
Once you master this recipe, be sure to give our other oatmeal flour recipes a try - brownies and chocolate chip cookies are two of my personal faves!
Need a quick pancake recipe? Try this 1 minute pancake in a mug!
Why You'll Love These Fluffy Oat Flour Pancakes!
- Healthy pancakes full of wholesome whole grains. These oat flour pancakes are full of fiber, filling, and won't leave you hungry mid-morning! Just like this protein overnight oatmeal and protein baked oatmeal.
- Great no-flour pancake option. Uses oat flour just like this chickpea cookie dough.
- Budget-friendly. Make freezer pancakes with pantry ingredients.
- Great for dietary restrictions. These pancakes can be made dairy-free, gluten-free, and vegan.
- Perfect for baby-led weaning and picky eaters. Cut them up, and they are great for baby-led weaning.
- Make large or mini pancakes. These are 5-inch oat flour pancakes, but you can make them small pancakes, like silver dollar pancakes.
- Great for meal prep and busy mornings. Meal-prepped homemade pancakes are an easy breakfast to feed the whole family.
- No banana is needed for these fluffy, delicious pancakes!
Ingredients and Substitutions
Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements and the notes below for substitution ideas.
- Oat flour: Make your own using old-fashioned rolled oats, or purchase store-bought oat flour. I prefer Anthony's oat flour.
- Eggs: You may substitute two flax eggs or chia eggs for vegan pancakes.
- Milk: Dairy milk, buttermilk, oat milk, almond milk, or coconut milk will all work in this recipe.
- Coconut sugar or white sugar: You can swap in other sweeteners as you desire. Maple syrup or honey will also work.
- Vanilla extract. Add a splash of vanilla extract for a warm flavor.
- Coconut oil or melted butter. Melted coconut oil or melted butter provides fat and moisture to these oat pancakes.
- Salt and Baking powder. Both of these ingredients help to give the oat flour pancakes a fluffy texture.
- Cinnamon. Cinnamon adds extra flavor. Omit it if you want to.
How to Make This Oat Flour Pancakes Recipe
Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements and the notes below for substitution ideas.
How to Make Your Own Oat Flour at Home
Steps 1 and 2: Process the homemade oat flour. Blend or pulse the oats in the food processor or a high-speed blender in 10-second increments until the flour stacks up on the side and becomes a fine powder.
If using store-bought flour, skip to the next step.
Steps 3 through 6: Combine the batter ingredients. Add two eggs to a large bowl and whisk until well beaten. Add the oatmeal flour and then the remaining dry and wet ingredients and stir until combined.
Steps 7 and 8: Cook the Oat Flour Pancakes. Spray the griddle with coconut oil spray. Heat the griddle to medium heat.
Spoon ¼ cup of the pancake batter onto a heated griddle. Allow the pancake to cook until you see bubbles and the sides appear to set. Flip and cook for an additional minute or until they are golden brown.
Best Topping Ideas for Pancakes
- Traditional toppings. Maple syrup and butter.
- Sugar toppings. Confectioner's sugar or powdered sugar.
- Healthy toppings for pancakes. Fresh mixed berries, blueberries, apples, strawberries, Greek yogurt, honey, peanut butter, or even frozen fruit!
- Chocolate toppings. Mini chocolate chips, white chocolate chips, or chocolate syrup.
How to Make Freezer Pancakes
These oatmeal pancakes are great for making freezer pancakes. You can easily make a double batch to make a huge stack of pancakes to freeze for later use.
To make freezer pancakes, follow the recipe according to the recipe card.
Place the pancakes in a single layer on a baking sheet, sheet pan, or cookie sheet lined with parchment paper. Allow the pancakes to cool completely.
Freeze the pancakes for 1-2 hours or until they are frozen through. Move frozen pancakes to a freezer container or a Ziploc freezer-safe bag lined with a square of parchment paper.
Store freezer pancakes frozen for up to 3 months to avoid freezer burn.
Other Storage Tips
- Storage: Store leftover pancakes in an airtight container for up to 3 days in the refrigerator, with a piece of parchment paper separating layers of pancakes.
- Make-Ahead Instructions: This recipe may be made ahead, and pancakes can be stored in the refrigerator for 3-5 days.
- Reheating: Reheat using a toaster or toaster oven. Or, use the microwave, reheating them in 45-second intervals using a microwave-safe plate.
Tips for Success & Troubleshooting Hints
- If you don't have an electric griddle or a griddle on the oven, use a cast-iron pan or a pancake maker.
- Don't let the batter sit too long. Make the oat flour pancakes soon after you make the batter. Leaving the batter for too long or in the fridge overnight will cause the oats to soak up the liquid.
- Too thick or too thin? If the batter appears too thick, add more liquid. If your batter is too runny, allow it to sit for just a few minutes before cooking.
- Medium-low heat works best. Allow the griddle to heat to medium heat, then turn it down to medium low for the best cooking results.
Recipe FAQs
Yes, this swap can be made when making pancakes. The texture of oat flour is more like wheat flour, though, so it is not necessarily a one-to-one swap.
You may need to add more flour, depending on the consistency you are looking to achieve.
Begin by adding in an additional ½ cup of oatmeal flour made for thin, diner-style pancakes. To make fluffier pancakes, add in apple cider vinegar and/or baking soda.
Yes! They are super easy to make. Add two more tablespoons of coconut oil or butter and cook on a waffle iron for approximately 5 minutes or until there is no more steam coming out of the waffle iron.
This will depend on your personal preference. Oat, quinoa, bran, spelt, rice, tapioca, millet, coconut, chickpea, and whole wheat flour are all excellent choices of flour for whole-grain pancakes.
Healthline wrote a great article about the best healthy flours for baking that may be a great resource for you!
This mix can be made ahead by combining the dry ingredients and storing them in an airtight container. Combine the dry mix with the wet ingredients when you are ready to cook the pancakes.
Pancakes can be flipped once the raw batter starts to bubble and the edges appear to be done.
If your oat flour pancakes are not fluffy, try adding in 2 teaspoon apple cider vinegar, a bit of lemon juice, or 1 teaspoon baking soda for fluffier pancakes.
Yes! This freezer pancakes recipe freezes well and can be stored for up to 3 months.
Yes. You can make the pancake batter ahead of time and store it frozen in ice cube trays or another freezer-safe container.
More Healthy Breakfast Recipes to Try!
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Fluffy Oat Flour Pancakes
Ingredients
- 1 ¾ cups oat flour
- 1 tablespoon coconut sugar or white sugar
- 1 tablespoon baking powder
- ¼ teaspoon sea salt
- 2 large eggs
- 1 cup milk
- 2 tablespoon coconut oil or butter
- ¾ teaspoon vanilla extract
- 1 teaspoon cinnamon optional
Instructions
- Preheat griddle to medium heat. Once heated, turn down to medium low.
- Add two eggs to a large bowl and whisk until beaten well. Add in oatmeal flour, remaining dry and wet ingredients. Batter will appear slightly lumpy which is OK. If batter appears too thin, allow to sit for 3 minutes to thicken. If the batter is too thick, thin with a little milk.1 ¾ cups oat flour, 1 tablespoon coconut sugar, 1 tablespoon baking powder, ¼ teaspoon sea salt, 2 large eggs, 1 cup milk, 2 tablespoon coconut oil, ¾ teaspoon vanilla extract
- Spray griddle with coconut oil spray. Spoon ¼ cup batter onto heated griddle making pancakes that are about 5 inches wide.
- Cook pancake until you see bubbles and the sides appear to set. Flip and cook for one more minute.
Notes
- Make the pancakes soon after you make the batter. Leaving the batter for too long or in the fridge overnight will cause the oats to soak up the liquid.
- If the batter appears too thick, add in more liquid. If it is too thin, allow it to sit for a few minutes before cooking.
- Allow the griddle to heat to medium heat, then turn down to medium low for best cooking results.
- Add 2 tablespoon coconut oil to the batter to make waffles.
- If your pancakes are not fluffy, try adding in 2 teaspoon apple cider vinegar or 1 teaspoon baking soda for fluffier pancakes.
- You can easily double or triple the batch to make a huge stack of pancakes to freeze for later use.
- Topping ideas: Top with maple syrup, butter, and confectioner's sugar for a traditional topping, or opt for blueberries, apple, strawberries, Greek yogurt, honey, chocolate chips, peanut butter, or even frozen fruit!
- Freezer Instructions: Allow pancakes to completely cool, then place on a cookie sheet lined with parchment paper. Freeze until fully frozen, then store in a freezer bag or a freezer-safe container.
- Make-Ahead Instructions: This recipe may be made ahead, and pancakes can be stored in the refrigerator for 3-5 days or frozen.
- Reheating: Reheat using a toaster or toaster oven. You may reheat them in the microwave, but they may become less crispy on the edges.
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Cheryl Lewis says
Just made them and they are delicious. The batter was very thick so I just added more oat milk. Definitely a keeper..
Lyndsey Piccolino says
Hi Cheryl, thanks for your review! I'm so glad you liked them.
Kate says
We make these with duck eggs and they’re our absolute fave gluten free pancakes🙌
Lyndsey says
I'm so glad you liked them! Thank you for the thoughtful review!
Katie says
I don’t see any oat milk in the actual recipe. How much do you add? Thanks
mommafitpgh@gmail.com says
It's one cup of oat milk. The recipe has been updated. Thanks!
Rachael says
Hey!
I just made these pancakes for the first time and the recipe (followed exactly) produced a gritty, far too thick, batter. It would not have worked had I cooked the batter as it was so I added 1 mashed banana, 1 (additional) egg, and 1/4 cup of oat milk.
Even with these additions the batter was super super thick, but the pancakes did turn out okay.
I would recommend these additions to anyone who tries this recipe themselves.
mommafitpgh@gmail.com says
Glad you tried the recipe! You definitely have to make sure that the oats are ground up SUPER fine. I've tried it in the past and found it to be too thick if I didn't have the oat flour super fine. Also - adding in more oat milk always works for me when I find the batter is too thick.