Oat Flour Pancakes

Oat Flour Pancakes

 The Spruce / Leah Maroney

Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Servings: 4 servings
Nutrition Facts (per serving)
364 Calories
13g Fat
55g Carbs
9g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 364
% Daily Value*
Total Fat 13g 17%
Saturated Fat 7g 34%
Cholesterol 120mg 40%
Sodium 521mg 23%
Total Carbohydrate 55g 20%
Dietary Fiber 5g 17%
Total Sugars 42g
Protein 9g
Vitamin C 103mg 514%
Calcium 249mg 19%
Iron 2mg 11%
Potassium 469mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Oat flour pancakes are not only delicious, they're very easy to make, gluten-free, and easy on the budget! If you make the oat flour yourself, it's even cheaper than buying regular flour, (especially regular gluten free flour). They're like a big bowl of oatmeal in pancake form: portable, filling, and craveable!

We top them with homemade strawberry sauce and granola, but you can also stick to the classic butter and maple syrup with seasonal fruit. Pair with vanilla yogurt or whipped cream for a variation.


  • 1/2 cup old-fashioned rolled oats

  • 1 1/2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 1/4 cup sugar

  • 3 tablespoons unsalted butter

  • 1 1/4 cups milk

  • 1 teaspoon pure vanilla extract

  • 2 large eggs

For the Strawberry Sauce:

  • 1 quart strawberries

  • 1 teaspoon freshly squeezed lemon juice

  • 1/3 cup granulated sugar

  • Granola, vanilla yogurt, butter, syrup, for garnish

Steps to Make It

  1. Gather your pancake ingredients.

    Oat Flour Pancakes
    The Spruce / Leah Maroney 
  2. Grind the oats in your food processor until they become a fine flour.

    Oat Flour Pancakes
    The Spruce / Leah Maroney
  3. Combine the oat flour and the other dry ingredients in a large bowl until completely incorporated.

    Oat Flour Pancakes
     The Spruce / Leah Maroney
  4. Whisk together the melted butter, milk, vanilla, and eggs in a measuring cup or a mixing bowl.

    Oat Flour Pancakes
     The Spruce / Leah Maroney
  5. Combine the wet and dry ingredients in the large bowl. Whisk until the wet and dry ingredients are incorporated and mostly smooth. Let the batter sit for 10 minutes so it will thicken slightly.

    Oat Flour Pancakes
    The Spruce / Leah Maroney 
  6. Heat up a griddle or non-stick pan on high heat. Grease the griddle and then turn the heat down to medium-low. Add the batter to the griddle in rounds and cook for a few minutes per side until browned. Keep the pancakes warm in a 200 F oven.

    Oat Flour Pancakes
    The Spruce / Leah Maroney
  7. Make the Strawberry Sauce

  8. Gather your ingredients for the strawberry sauce.

    Oat Flour Pancakes
    The Spruce / Leah Maroney
  9. Chop the strawberries and add them to a small sauce pan with the lemon juice and sugar.

    Oat Flour Pancakes
     The Spruce / Leah Maroney
  10. Heat the strawberry mixture on medium heat until thickened and the strawberries are softened.

    Oat Flour Pancakes
     The Spruce / Leah Maroney
  11. Top the warm pancakes with the strawberry sauce, a garnish of granola, or a dollop of vanilla yogurt! Oatmeal in pancake form is served!

    Oat Flour Pancakes
    The Spruce / Leah Maroney


  • Don't leave the batter sitting for too long. It will continue to thicken as it sits and won't spread well in the pan if it's too thick.
  • Make the pancakes ahead of time and heat them up in the microwave or a toaster before serving. They freeze very well. After they have cooled, simply pop them in a plastic bag and place them flat on a freezer shelf.

Recipe Variations

  • If you use store-bought oat flour, just use 2 cups. The oats grind down to less volume.
  • You can easily make these dairy-free by subbing in coconut oil for the butter and dairy-free milk for the regular milk.