Pancake enthusiasts, this recipe is just for you, regardless of whether you’re gluten-free! This simple recipe utilizes one nutritious flour—oat flour—and essential ingredients such as Greek yogurt, maple syrup, butter, and eggs. (If oat flour isn’t available, you can easily create your own by blending old-fashioned or quick-cooking oats in a blender or food processor.)
These delicious golden pancakes are fluffy, featuring a gentle oatmeal taste. The yogurt adds a slight tang akin to buttermilk, along with added protein, while the maple syrup provides a richer flavor compared to plain sugar.
You could definitely argue that these pancakes are healthier than a typical stack, especially when topped with wholesome options. Above all, they make for an enjoyable treat to present on weekends, and they reheat wonderfully for speedy weekday breakfasts.
Oat Flour Pancake Tips
Crafting pancakes is a skill! These tips will assist you as you whip up your initial batch.
Allow the batter to rest for ten minutes. This gives the oat flour time to absorb moisture, resulting in pancakes that are wonderfully fluffy.
Ensure the batter has the appropriate consistency. It shouldn’t be too runny or overly thick to stir easily. It’s just right when you can pour it into the pan to create a nice round shape without needing to spread it. If needed, add up to 1/4 cup milk to help thin the batter.
Gently coat your griddle or skillet with oil or butter. I like to use avocado oil for cooking pancakes because it has a high smoke point and a neutral taste (butter can burn quickly). Regardless of what you opt for, wipe off the excess with a paper towel to prevent smoking.
Always begin by cooking just one pancake. Once you’ve gained confidence with one pancake and ensured proper preheating of your skillet, you can cook more at once. Leave a couple of inches between pancakes for easy flipping.
Pancakes are ready to flip when about 1/2-inch of the edge has changed from glossy to matte. Don’t expect to see bubbles forming around the edges for this recipe. The bottom should be a lovely golden color by this stage. If you’re unsure, it’s better to wait a bit longer than risk ending up with a doughy mess.
As you progress, reduce the heat. The skillet gradually gets hotter over time. If your pancakes are browning on the outside too quickly before they’re cooked through inside, your skillet is too hot. Lower the heat a bit after every few pancakes.
Pancake Serving Suggestions
These pancakes pair wonderfully with both classic pancake toppings as well as healthier alternatives. Here’s a selection of toppings or sides that you may enjoy with your pancakes.
More Gluten-Free Pancake Recipes
I love making pancakes with wholesome gluten-free flours like oat flour, almond flour, and buckwheat flour. Here are six additional pancake recipes for you to savor:
Please share how your pancakes turn out in the comments. I value your input and always enjoy hearing from you.
Gluten-Free Pancakes
This gluten-free pancake recipe uses oat flour, resulting in pancakes that are golden, fluffy, and delicious. They’re simple to prepare using basic ingredients. This recipe makes approximately 10 pancakes.
Instructions:
1. In a small mixing bowl, combine the yogurt, butter, and maple syrup. Crack the eggs into the bowl and whisk until blended well.
2. In a medium bowl, mix together the oat flour, baking soda, salt, and cinnamon. Use a large spoon to stir until everything is thoroughly combined.
3. Pour the wet ingredients into the dry ingredient bowl. Stir just until mixed (do not overmix, or you’ll lose the air bubbles that contribute to the fluffiness of these pancakes). If you’re incorporating any mix-ins, gently fold them in now.
4. Allow the batter to rest for 10 minutes to thicken. During the last minute or two, heat a large stainless steel or nonstick skillet on medium-low heat. (Alternatively, preheat an electric griddle to 325 degrees Fahrenheit).
5. When the pan is hot enough that a drop of water sizzles upon contact, lightly grease or butter the skillet, wiping off any excess with a paper towel. Pour ¼ cup of batter onto the pan. Cook the pancake for about 3 to 4 minutes until the edges appear more matte than shiny and the underside is golden. (If your batter is thick enough that you need to help spread the pancake, thin the mixture with milk as needed.)
6. Once the bottom side is sufficiently cooked, flip it using a spatula and cook for another 90 seconds or so, until golden brown on both sides. You may need to reduce the heat at this point. Repeat with remaining pancakes, greasing the