Pancake lovers, this recipe is for you, whether you’re gluten-free or not! This easy recipe calls for one wholesome flour—oat flour—and basic ingredients like Greek yogurt, maple syrup, butter and eggs. (If you don’t have oat flour on hand, you can easily make your own by blending old-fashioned or quick-cooking oats in a food processor or blender.)
These golden pancakes are fluffy and delicious, with a subtle oatmeal flavor. The yogurt offers a light tang similar to buttermilk, along with some extra protein, and the maple syrup is more flavorful than plain sugar.
You could certainly say that these pancakes are healthier than your average stack of pancakes, especially when you choose wholesome toppings to go along with them. Above all, though, they’re a fun treat to serve on the weekends, and they reheat beautifully for quick weekday breakfasts.
Oat Flour Pancake Tips
Pancake-making is an art! These tips will help as you make your first batch.
Let the batter rest for ten minutes. This allows the oat flour time to absorb some of the moisture, which produces pancakes that turn out nice and fluffy.
Make sure your batter has the correct consistency. The batter should not be runny or so thick that it’s difficult to stir. It’s just right when you can pour some batter into a pan to make a nice round shape without helping it spread out. If necessary, add up to 1/4 cup milk to help thin the batter.
Lightly coat your griddle or skillet with oil or butter. I prefer to cook my pancakes with avocado oil because it offers a high smoke point and neutral flavor (butter burns much faster). Whichever you use, be sure to wipe off the excess with a paper towel so it doesn’t start smoking.
Always start by cooking just one pancake. Once you’ve practiced with one pancake and ensured that your skillet is properly preheated, you can make more at once. Leave a couple of inches between each pancake to allow for easy flipping.
The pancakes are ready to flip when about 1/2-inch of the perimeter has turned from glossy to matte. Don’t expect to see bubbles forming around the edges for this recipe. The underside should be nicely golden at this point. If you’re uncertain, it’s best to wait a little longer than end up with a doughy mess.
As time goes on, dial down the heat. The skillet gets hotter over time. If your pancakes are burning on the outside before they are cooked through on the inside, your skillet is too hot. Dial the heat down a bit after every few pancakes.
Watch How to Make Gluten-Free Pancakes
Pancake Serving Suggestions
These pancakes taste terrific with traditional pancake toppings as well as healthier options. Here’s a list of toppings or sides that you might enjoy with your pancakes.
More Gluten-Free Pancake Recipes
I love to make pancakes with wholesome gluten-free flours like oat flour, almond flour and buckwheat flour. Here are six more pancake recipes to enjoy:
Please let me know how your pancakes turn out in the comments. I appreciate your feedback and always enjoy hearing from you.
Gluten-Free Pancakes
This gluten-free pancake recipe is made with oat flour, and yields pancakes that are fluffy, golden and delicious. They’re easy to make with basic ingredients. Recipe yields about 10 pancakes.
- In a small mixing bowl, stir together the yogurt, butter and maple syrup. Crack the eggs into the bowl and whisk until the mixture is well combined.
- In a medium bowl, combine the oat flour, baking soda, salt and cinnamon. Use a large spoon to stir until the ingredients are well combined.
- Pour the wet ingredients into the bowl of dry ingredients. Stir just until the mixture is combined (don’t overmix, or you’ll lose the air bubbles that make these pancakes nice and fluffy). If you’re adding any mix-ins, gently fold them in now.
- Let the batter rest for 10 minutes to thicken. In the last minute or two, heat a large stainless steel or nonstick skillet over medium-low heat. (Or preheat an electric griddle to 325 degrees Fahrenheit).
- Once the pan’s surface is hot enough that a drop of water sizzles on it, lightly oil or butter the skillet, wiping out the excess with a paper towel. Pour ¼ cup of batter onto the pan. Let the pancake cook for about 3 to 4 minutes, until the perimeter is more matte than shiny and the underside is golden. (If your batter is so thick that you have to help spread the pancake out, thin the mixture with milk as necessary.)
- Once the bottom side has cooked sufficiently, flip it with a spatula and cook for another 90 seconds or so, until golden brown on both sides. You may need to dial the heat down at this point. Repeat with remaining pancakes, oiling the pan and reducing the heat as necessary.
- Serve the pancakes immediately or keep them warm in a 200-degree Fahrenheit oven. Leftover pancakes keep well in the refrigerator in an airtight container for up to 5 days or in the freezer for up to 6 months. Gently reheat before serving.
Notes
Recipe adapted from my Blueberry Lemon Yogurt Pancakes and Caramelized Peach and Oat Pancakes.
*Yogurt options: I’ve successfully used plain, low-fat yogurt and whole-milk Greek yogurt.
**Make your own flour: Be sure to use certified gluten-free oat flour or oats. To make oat flour from old-fashioned oats, pour one cup of oats into a food processor and process until they’re finely ground, like the texture of fine sand. See how this process works here.
***Change it up: Add up to 1 cup mix-ins like toasted chopped nuts, fresh blueberries or chocolate chips.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
