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Oat Flour Pancakes

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Easy and fluffy oat flour pancakes make the perfect easy breakfast or brunch recipe. Naturally vegan and gluten-free.

A stack of pancakes topped with fresh chopped mango.

❤️ Why You Will Love This Recipe

  • This pancake recipe requires simple ingredients and only one bowl to make. It is such an easy pancake recipe!
  • These oat flour pancakes have a fluffy texture, and are flavorful, and filling.
  • No eggs needed! Not even a flax egg.
  • Oat flour is rich in both fiber and protein.
  • This oat flour pancake recipe stores well and makes excellent leftovers.
  • These pancakes are naturally gluten-free, dairy-free, vegan, nut-free, and soy-free.
A stack of pancakes being drizzled with maple syrup.

🥞 Ingredients and Substitutes

Oat flour: Use a nice fine, powdery oat flour for the best results. If gluten-free, be certain to use only certified gluten-free oat flour.

Milk: Use any milk that you prefer in this recipe. I like to use oat milk, but any plant-based milk like almond milk or coconut milk will work, as will regular milk.

Vanilla extract: Vanilla extract adds a nice subtle vanilla flavor to these pancakes that complement the oat flour. If you do not have any, simply omit it.

Salt: A slight pinch of salt enhances the flavor of these pancakes.

Baking powder: Baking powder in conjunction with the vinegar help gives rise to the pancakes and make them nice and fluffy, as well as helps them turn golden.

Vinegar: I like to use apple cider vinegar, but any vinegar or even lemon juice will work. Vinegar helps activate the baking powder, gets the batter bubbling, and gives aeration to the batter resulting in a fluffier pancake.

Maple syrup: A touch of sweetness simply helps take these vegan oat flour pancakes to a whole other level flavor-wise. You can also use agave syrup, or if not vegan, honey.

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A stack of pancakes resting on a speckled ceramic plate.

🥣 How to Make Oat Flour Pancakes

A silver mixing bowl filled with white flour and other dry ingredients.
A mixing bowl with dry and wet ingredients and a purple whisk.
Freshly mixed pancake batter in as silver bowl with a purple whisk.
A stack of freshly made golden brown pancakes.
A stack of pancakes drizzled with maple syrup resting a ceramic plate.
  1. Combine the dry ingredients in a large bowl and stir well.
  2. Add the wet ingredients to the dry, then whisk until you have a smooth pancake batter.
  3. Heat a skillet over medium heat. Grease the skillet lightly, unless you have a truly non-stick pan.
  4. Working quarter cup portions, pour batter into the center of the skillet and cook each pancake for 2 minutes on each side, or until firm and golden brown.
  5. Enjoy!
A plate with a stack of pancakes topped with chopped mango and maple syrup.

🧈 Variations and Serving Ideas

  • You can mix a handful of chocolate chips into the batter before cooking for a dessert-like version of these pancakes.
  • A handful of fresh berries mixed into the batter like blueberries, strawberries or raspberries is a delicious way to enjoy these gluten free pancakes.
  • These fluffy pancakes taste great topped with a pat of butter (vegan or dairy).
  • A drizzle of maple syrup or flavored syrups like lavender syrup or prickly pear syrup are delicious. Also, see this post for maple syrup alternatives.
  • Top with sliced bananas and a sprinkling of cinnamon.
  • Drizzle these easy oat flour pancakes with tahini or nut butter like almond butter or peanut butter before serving.
  • Mix a handful of walnuts or hemp seeds into the batter before cooking for additional protein.
  • Top with fresh fruit like chopped mango or pineapple for a tropical twist.
A stack of oat pancakes on a plate drizzled with syrup.

❓ Frequently Asked Questions

Is oat flour good for you?

Yes. Oat flour is a rich source of protein, fiber, copper, iron, and zinc, making it one of the healthier flour options available.

Can I make my own oat flour?

Yes. To make oat flour, simply blend rolled oats or quick oats in a food processor or high-powered blender until a fine powder forms.

Can oat flour pancakes be made ahead of time?

Yes. You can store oat flour pancakes in an airtight container in the refrigerator for up to one week or to freeze them, store them in a freezer-safe container in the freezer for up to 3 months.

A stack of oat flour pancakes topped with syrup and mango.

🍴 More Delicious Breakfast Recipes

Savory Zucchini Oatmeal

Gluten-Free Morning Glory Breakfast Loaf

Orange Chia Seed Breakfast Pudding

Blackberry Overnight Oats

Mango Lassi Overnight Oats

Oat Flour Pancakes Recipe

Easy and fluffy oat flour pancakes make the perfect easy breakfast or brunch recipe. Naturally vegan and gluten-free.
4.99 from 53 votes
Print Pin Rate
Course: Breakfast, Brunch
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6 pancakes
Author: Kristen Wood


  • 2 cups oat flour certified gluten-free if necessary
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 ¼ cups milk of choice I like to use oat milk
  • 2 tablespoons maple syrup or honey if not vegan
  • 1 tablespoon apple cider vinegar or any vinegar
  • 1 teaspoon vanilla extract


  • In a large mixing bowl, add the oat flour, baking powder and salt. Mix to combine.
  • Add the milk, maple syrup, vinegar and vanilla to the dry mixture.
  • Whisk until a smooth batter forms.
  • Heat a lightly greased skillet over medium heat.
  • Use a ladle or 1/4 cup measuring cup and scoop the batter into the center of the skillet. Cook for about 2 minutes, or until firm and golden, before flipping and cooking another 2 minutes.
  • Repeat with the remaining batter.
  • Serve and enjoy!


If you have a skillet or griddle that is truly non-stick, you can skip greasing before cooking the pancakes. As for greasing, a spray or drizzle of oil like avocado oil or coconut oil, or conventional or vegan butter will work.
Please see the full post above this recipe card for valuable information.


Serving: 1pancake | Calories: 190kcal | Carbohydrates: 31g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 314mg | Potassium: 166mg | Fiber: 3g | Sugar: 4g | Calcium: 170mg | Iron: 2mg

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Recipe Rating



  1. 5 stars
    Loved how delicious and easy these were to make. I use homemade oat flour and it was just the right texture!

  2. 5 stars
    I love oats in every form and this was no exception. I loved the earthy whole-grain feel and the best part is this recipe is egg free. I will be making this very regularly.

  3. 5 stars
    Made these for brunch on Sunday and everyone loved them! I loved the added boost of fiber from the oat flour and the taste was incredible!

  4. 5 stars
    So glad to have finally found a gluten free pancake recipe that tastes amazing. Light and the perfect texture. Will be making these often!

  5. 5 stars
    These pancakes were so fluffy. I was skeptical about using vinegar in the recipe, but it worked out perfectly. I also added chocolate chips to the recipe to indulge my teen.

  6. 5 stars
    I used a certified GF oat flour and almond milk to make these pancakes and they turned out so delicious! Super easy to make and delicious. I had to make 8 batches of these pancakes because they kept being devoured. I topped them with berries and maple syrup.

  7. 5 stars
    These are light and fluffy pancakes! I served them with fresh blueberries and they were delicious.

  8. 5 stars
    These pancakes came out just perfectly! Light, fluffy, delicious. I’ll be adding these to the regular weekend rotation.

  9. 5 stars
    I have one vegan and one dairy-free family member, and we get together for brunch (at my house) a couple times a year. I was so excited to find your recipe, this will be added to our menu. Thank you!

  10. 5 stars
    This was the perfect recipe as I had run out of eggs! The pancakes turned out super fluffy and delicious. Thanks!