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0 from 6 votes

Oat Flour Pancakes

Fluffy, tender and flavorful pancakes made with nutritious oat flour, buttermilk and a hint of butter. These have been a family favorite for over a decade!

Servings: 18 pancakes
Course: Breakfast
Cuisine: American

Ingredients

  • 1 1/4 cups (150g) oat flour,* such as Bob's Red Mill
  • 1 1/4 cups (175g) all purpose flour
  • 2 Tbsp (24g) sugar
  • 2 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 cups buttermilk
  • 2/3 cup milk (anything but skim)
  • 2 large eggs
  • 3 Tbsp unsalted butter or coconut oil, melted

Instructions

    Cup of Yum
  1. Preheat an electric griddle over medium-high heat (about 350 to 375 degrees).
  2. In a large mixing bowl whisk together oat flour, flour, sugar, baking powder, baking soda and salt until well blended. Make a well in center of mixture.
  3. In a separate mixing bowl whisk together buttermilk, milk, eggs and butter.
  4. Pour wet mixture into dry mixture then whisk just until combined (batter should be slightly lumpy).
  5. Grease the griddle lightly with non-stick cooking spray. Pour about 1/3 cup batter onto griddle at a time (leaving a bit of space between rounds).
  6. Cook until golden brown on bottom, about 2 minutes. Then flip to the opposite side and cook until golden brown on bottom.
  7. Transfer to a wire rack and repeat process with remaining batter. Serve warm with desired topping.

Notes

  • To measure oat flour and all purpose flour I highly recommend using a kitchen scale for accuracy. If using a measuring cup gently scoop directly into the flours and level the top off with a butter knife.
  • Nutrition estimate is per pancakes (with a yield of 18).