Fluffy and delicious oat flour pancakes! These gluten-free pancakes are packed with wholesome flaxseed, oats, and applesauce. They’re perfect for Saturday mornings!

Want to make the BEST pancakes with oat flour? I can help! Check out all my tips and tricks to make amazing gluten-free oat pancakes.

Oat flour pancakes piled on a plate with a hand pouring syrup over the top

In my opinion, a mile-high stack of pancakes is one of the best ways to kick off the weekend.

There are a million ways to dress up pancakes. Throw in chocolate chips, sliced bananas, or fresh blueberries. Top with Nutella, powdered sugar, or peanut butter!

My kids have even been known to add sprinkles to their pancakes, and I won’t argue with that! But I usually stick with classic toppings like a generous pat of butter, a drizzle of pure maple syrup, and fresh berries.

These oat pancakes are a family favorite because they’re thick, fluffy, and filling. Ingredients like whole-grain oats, flax seeds, and applesauce make them more hearty than the average pancake. And I love knowing I’m filling my kids’ bellies with something a bit more nutritious!

Here’s to slow weekends and many pancake breakfasts to come!

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For more pancake recipes, try these gluten-free pancakes, banana pancakes, cornmeal pancakes, gluten-free buttermilk pancakes, gluten-free german pancake and gluten-free pumpkin pancakes.

Why You’ll Love This Recipe

  • Thick and fluffy
  • Nutrient-dense
  • Great for weekend breakfasts
  • Naturally gluten-free

Ingredients You’ll Need

Dry Ingredients

Here are the dry ingredients you’ll need to make these pancakes:

Oat flour pancake ingredients on a counter top
  • Oat flour: If you want to keep these gluten-free, be sure to use certified gluten-free oat flour. (I like Bob’s Red Mill!)
  • Baking powder and salt: Baking powder helps these pancakes rise and achieve the perfect fluffy texture, and salt balances out the sweetness of the sugar.
  • Sugar: I like to use Domino fine granulated sugar for this recipe.
  • Ground flaxseed: Ground flaxseed helps with the texture of the pancakes and gives them a nutritional boost!

A Note on Gluten-Free Oat Flour

Even though oats are naturally free of gluten, there is a high risk of cross-contaminating with wheat during the manufacturing process. This means that regular oats may contain gluten.

So if you want to make gluten-free oat flour pancakes, it’s very important to use certified gluten-free oat flour. This is my favorite brand!

Certified gluten-free oats are safe for people with Celiac disease because they’re made in a separate facility. They’ve also been tested to ensure they contain less than 20 ppm gluten.

So when in doubt, look for the gluten-free label on any oat flour you buy at the grocery store! You can also make homemade oat flour in a food processor or high-speed blender, but you’ll need to buy gluten-free oats to make them.

For more ways to use oat flour, try these recipes for oat flour wafflesoat flour muffinsoat flour banana breadoat flour chocolate chip cookiesoat flour brownies and oat flour banana muffins.

You also might like these articles on how to make oat flour and substitute for oat flour.

Wet Ingredients

Here are the wet ingredients you’ll need for these easy oat flour pancakes:

Oat flour pancake ingredients on a counter top
  • Milk: You can use any milk of these pancakes, but I usually use unsweetened almond milk.
  • Butter: Melted butter helps make these pancakes rich and flavorful! I usually use salted butter for more depth of flavor.
  • Egg: One large egg helps bind the pancake batter together.
  • Applesauce: I love using unsweetened applesauce instead of oil for this oat flour pancake recipe. It’s healthier and adds moisture to the pancakes!
  • Apple cider vinegar: For best results, add apple cider vinegar or lemon juice to the batter. This helps the pancakes have the same fluffy texture of regular pancakes.

How to Make Oat Flour Pancakes

Dry ingredients in a bowl
  • In a large bowl, mix together the dry ingredients (oat flour, ground flaxseed, sugar, baking powder and salt) until incorporated.
Wet ingredients in a bowl
  • In a separate bowl or large measuring cup, mix together the wet ingredients (milk, egg, applesauce and melted butter), breaking up the egg to evenly combine.
Dry and wet ingredients whisked together in a bowl
  • Add the wet ingredients to the dry and stir with a rubber spatula until just combined. Let the batter sit for 10 minutes.
Oat flour pancakes cooking in a pan
  • Heat a non-stick griddle pan over medium-high heat until hot. Add 1-2 tablespoons of butter to the heated skillet and swirl until it sizzles. Scoop out about 1/4 cup of batter and cook on one side until golden, about 2-3 minutes. Flip and cook for another 2-3 minutes on the other side. Serve immediately and enjoy!

Storage Instructions

Store leftover pancakes in an airtight container in the fridge for up to five days. You can also freeze pancakes in a gallon-size bag and store in the freezer for up to three months. Pop in the toaster for a quick breakfast!

A hand picking up a bite of pancakes from the stack of pancakes

FAQs

Can you use oat flour instead of plain flour?

Yes, you can use oat flour instead of all-purpose flour in many recipes. However, keep in mind that oat flour has a slightly different texture and is gluten-free, so you may need to add other ingredients (like apple cider vinegar or lemon juice) to ensure the recipe turns out well. Generally, you can swap one cup of white flour with 1 1/3 cup oat flour.

What alternative flour is best for pancakes?

Oat flour is a great gluten-free alternative to all-purpose flour for pancakes. I use apple cider vinegar to help achieve a light, fluffy texture in this oat flour pancakes recipe.

How much oat flour does 1 cup oats make?

One cup of oats will make about 3/4 cup of oat flour. To make your own oat flour, blend rolled oats in a food processor or blender.

Expert Tips & Tricks

  • Sometimes oat flour can be a bit crumbly, but the ground flaxseed and applesauce help hold these homemade pancakes together perfectly!
  • Bonus: ground flaxseed also adds a nutritional boost to these fluffy pancakes!
  • Remember, if you want these pancakes to be gluten-free, be sure to use certified gluten-free oat flour. Regular oats are cross-contaminated with gluten.
  • Serve your pancakes with fresh fruit, syrup, peanut butter, whipped cream…any of your favorite toppings!
Two plates of pancakes with strawberries on top

MORE OAT FLOUR RECIPES

I hope you love this recipe as much as we do! If you try these pancakes, be sure to leave me a comment/rating below. I’d love to hear from you! 

A close-up shot of pancakes on a plate with strawberries on top, and a hand pouring syrup over the top
5 from 2 votes

Easy, Oat Flour Pancakes

Prep Time 10 mins
Cook Time 10 mins
Resting Time 10 mins
Total Time 30 mins
Servings 4 servings
Fluffy and delicious oat flour pancakes! These gluten-free pancakes are packed with wholesome flaxseed, oats, and applesauce. They’re perfect for Saturday mornings!

Ingredients

DRY INGREDIENTS

  • 2 cups gluten-free oat flour
  • 2 tablespoons ground flaxseed
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt

WET INGREDIENTS

  • 2 cups milk or almond milk
  • 1 egg
  • 1 tablespoon lemon juice or cider vinegar
  • 1/4 cup applesauce unsweetened
  • 1/4 cup butter melted
  • butter for cooking

Instructions 

  • In a large bowl, mix together the dry ingredients (oat flour, ground flaxseed, sugar, baking powder and salt) until incorporated.
  • In a separate bowl or large measuring cup, mix together the wet ingredients (milk, egg, applesauce and melted butter), breaking up the egg to evenly combine.
  • Add the wet ingredients to the dry and stir with a rubber spatula until just combined. Let the batter sit for 10 minutes.
  • Heat a non-stick skillet over medium-high heat until hot. Add 1-2 tablespoons of butter and swirl until it sizzles. Scoop out about 1/4 cup batter and cook on one side until golden, about 2-3 minutes. Flip and cook for another 2-3 minutes on the other side. Serve immediately and enjoy!

Notes

RECIPE TIPS
  • Sometimes oat flour can be a bit crumbly, but the ground flaxseed and applesauce help hold these homemade pancakes together perfectly!
  • Bonus: ground flaxseed also adds a nutritional boost to these fluffy pancakes!
  • Remember, if you want these pancakes to be gluten-free, be sure to use certified gluten-free oat flour. Regular oats are cross-contaminated with gluten.
  • Serve your pancakes with fresh fruit, syrup, peanut butter, whipped cream…any of your favorite toppings!
STORAGE
Store leftover pancakes in an airtight container in the fridge for up to five days. You can also freeze pancakes in a gallon-size bag and store in the freezer for up to three months. Pop in the toaster for a quick breakfast!

Nutrition

Calories: 484kcal | Carbohydrates: 55g | Protein: 15g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 86mg | Sodium: 459mg | Potassium: 767mg | Fiber: 5g | Sugar: 14g | Vitamin A: 616IU | Vitamin C: 0.2mg | Calcium: 332mg | Iron: 3mg

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Hi, I’m Erin!

BS Food Science,

MS Nutrition

I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I’m here to share my tried-and-true recipes with you!

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Comments

  1. 5 stars
    Love that these pancakes are gluten-free! A great way to start my day. Another addition to my breakfast recipe rotation.

  2. 5 stars
    I am really loving oat flour these days! These pancakes are so light and fluffy. I froze some for next week too.

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