Fluffy Oat Pancakes

These wholesome pancakes are made with ground oats and are surprisingly light and fluffy!

Pancakes are one of my all-time favorite foods. I grew up eating the Bisquick variety and though they were delicious and easy to make, homemade pancakes are just as simple.

I also like making homemade ones so I can add in some oats.

I love using oats in breakfast recipes because they add a nutty wholesome taste and texture, not to mention some extra fiber!

I’ve experimented with this recipe for many years but was never fully satisfied with the results. Sometimes the pancakes were too flat or dry, sometimes they were gummy and undercooked.

But I think I finally created a recipe that gives perfect results every time!

Joby's Test Kitchen stack of golden pancakes on a plate

These oat pancakes are fluffy and soft, and taste as good as any boxed mix or diner pancake.

Just make sure all the ingredients are at room temperature and let the batter rest! 

How to Make Pancakes with Oat flour

A basic pancake recipe consists of flour, a baking agent, salt, eggs, and milk.

To make mine, start by making an oat flour mixture by grinding together 3 cups of rolled oats with 4 teaspoons of baking powder, 1/4 teaspoon salt, and 1/2 teaspoon cinnamon.

For the eggs, I use 4 whole ones for a high protein breakfast. If you want lighter pancakes, use only 2 or 3 eggs or 2 whole eggs plus 2 egg whites.

Beat the eggs until very frothy and bubbly. This will help make the pancakes light and airy.

Next add in 1 2/3 cup room temperature buttermilk and whisk again. If you don’t have buttermilk, add 1-2 tablespoons of yogurt, sour cream, or lemon juice to regular milk.

Then add 2 tablespoons oil and 1 teaspoon vanilla extract.

Beat Eggs Till Frothy

Now add in the dry ingredients and whisk well. Because you’re using oats and not flour, there’s no risk of over mixing and making the pancakes tough.

Oats don’t contain gluten like flour does, so you can whisk to your heart’s content!

When the batter is first mixed it will look very wet. But after letting it sit for a while, it will thicken up because the oats absorb a lot of liquid.

This ensures the pancakes are nice and fluffy. I discuss the importance of letting batter rest in my post “4 Tips for Better Baking.”

I don’t add sugar to breakfast recipes like waffles or pancakes, because we usually eat them with berry sauce or maple syrup anyway. If you like sweeter pancakes, add 1-3 teaspoons of maple syrup, honey, or sugar to your batter.

While the batter is resting, preheat a skillet or griddle for about 10 minutes. Lightly grease the skillet with an oiled paper towel.

If the batter looks too thick at this time, thin it out with extra milk or water.

When the skillet starts to smoke, spoon about 1/4 cup of batter on to it. Depending on how large the skillet is, you might be able to fit 2 or 3 pancakes.

Let the pancakes cook about 2-3 minutes on one side until golden underneath, the edges are starting to dry out, and bubbles are forming on top. Flip and cook the other side for 2-3 more minutes. Adjust heat as needed if they are not browning fast enough or are starting to burn.

This recipe will make about 16 4-inch pancakes. Transfer them to a platter and keep warm in the oven, or place in a tortilla warmer lined with a kitchen towel.

Joby's Test Kitchen stack of golden pancakes on a plate

My favorite way to eat these pancakes is with my delicious blueberry sauce! It’s tangy and slightly sweet, the plump berries complimenting the nutty oat pancakes perfectly.

My kids love them with a warm sauce of maple syrup and butter poured over.

Pancake Variations

Pancakes are very adaptable, you can add so many different things to them, like

  • Mashed bananas and chopped walnuts.
  • Grated apple and pecans.
  • Fresh blueberries, raspberries, or strawberries.
  • Pumpkin puree and pumpkin pie spice.
  • Chocolate chips, caramel chips, or peanut butter chips.

Or make mini pancakes for kids’ school lunches and snacks!

If you love pancakes as much as I do, give this simple recipe a try for a satisfying, wholesome breakfast.

What My Kids Say:
9 year-old: “When you bite into it your mouth explodes with flavor!”
7 year-old: “I like it because it is sweet!”

Here are other breakfast recipes using oat flour

Golden Oat Flour Waffles
These waffles made with oat flour are crispy on the outside and light and fluffy on the inside.
Check out this recipe
Joby's Test Kitchen stack of 3 golden oat flour waffles.
Oat Flour Crepes with Walnut and Date Filling, and Sautéed Apples
Fluffy oat crepes filled with walnuts and dates, and then topped with sautéed apples.
Check out this recipe
Joby's Test Kitchen oat flour crepes on a plate with apples, walnuts and dates filling, and sour cream.
Nutty Apple Oat Bars
These chewy and soft bars are filled with apples, nuts, peanut butter, and oats making them the perfect breakfast or after-school snack!
Check out this recipe
Joby's Test Kitchen apple oat bars on cutting board
Breakfast Oat Flour Muffins
A staple in our home, these hearty oat muffins are easily customizable and are a family favorite!
Check out this recipe
Lightly golden oat flour muffins on sheet pan.

Joby's Test Kitchen plate with stack of golden oat flour pancakes topped with blueberry compote.

Fluffy Oat Pancakes

Joby’s Test Kitchen
These wholesome pancakes are made with ground oats and are surprisingly light and fluffy!
Prep Time 18 minutes
Cook Time 40 minutes
Total Time 58 minutes
Course Breakfast
Cuisine American
Servings 4
Calories 461 kcal

Ingredients
  

  • 3 cups (about 300g) rolled oats
  • 4 tsps baking powder
  • ½ tsp cinnamon
  • ¾ tsp salt
  • 2 tbsps (11g) wheat germ (optional)
  • 2-4 whole eggs, at room temperature*
  • 1⅔ cup (400ml) buttermilk at room temperature, plus more if needed *(see below to make your own buttermilk)
  • 2 tbsps (30ml) oil
  • 1 tsp vanilla
  • 1-3 tsps maple syrup or sugar (optional, I don’t use any)*

Instructions
 

  • In a food processor, grind the oats, baking powder, and cinnamon, for 2-3 minutes. Stir in the wheat germ, if using. The dry ingredients can be prepped the night before.
  • When you’re ready to make the pancakes, beat the eggs in a medium bowl until frothy. Add the milk, oil, and vanilla and vigorously whisk until even more frothy.
  • Next add the dry ingredients and whisk again until no flour remains. Let batter rest about 10 minutes while you heat the skillet. If the batter looks too thick, thin it out with milk or water.
  • Lightly grease the skillet with an oiled paper towel. When it starts to smoke, spoon about 1/4 cup of batter on to it. Depending on how large the skillet is, you might be able to fit 2 or 3 pancakes.
  • Let the pancakes cook about 2-3 minutes on one side until golden underneath, the edges are starting to dry out, and bubbles are forming on top. Flip and cook other side for 2-3 more minutes. Adjust heat as needed if they are not browning fast enough or are starting to burn.
  • Recipe will make about 16 4-inch pancakes. Transfer them to a platter and keep warm in the oven, or place in a tortilla warmer lined with a kitchen towel.
  • Serve with maple syrup or homemade blueberry sauce.

Notes

Adding Fruit: If you choose to add fruit like banana, pumpkin, or apples, decrease the milk by the same amount of fruit you’re adding. For blueberry pancakes, add a few at a time to the pancakes while they’re cooking, rather than mixing into the batter.
Eggs: I usually make these pancakes with 4 eggs, so they’re packed with protein and are nice and hearty. For less filling pancakes, decrease the total amount of eggs to 2. 
Milk: To make your own buttermilk, add 1 tablespoons of vinegar or lemon juice to 1 cup milk. If you prefer thinner pancakes, increase the milk by 1/2-3/4 cup. You can also substitute with almond or coconut milk for a dairy-free version.
Sweetness: I don’t add sugar to breakfast recipes like waffles or pancakes, because we usually eat them with berry sauce or maple syrup anyway. If you like sweeter pancakes, feel free to add 1-3 teaspoons of maple syrup, honey, or sugar to your batter.
Calories: The recipe makes about 16 4-inch pancakes. Calorie information is calculated for 4 pancakes. 
Keyword breakfast, oats, pancakes

Leave a Reply

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

Recipe Rating