Who can resist the beauty of a tall stack of fluffy, belly-satisfying pancakes on a slow weekend morning? I highly recommend giving this oat flour pancakes recipe a try for a wholesome breakfast that will keep you satisfied, whether it's a serene weekend or any other day of the week!
Though I am a savoury for breakfast kinda person, some days I wake up craving for pancakes doused with all kinds of sweet syrups. After making several batches of buttermilk pancakes, I tried to incorporate oat flour to feel less guilty. Aren’t we all guilty of doing that? But truth is, it doesn’t help nudge the figure on the weighing scale we seldom want to stand on. I am here for the food. Period.
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Why make oat flour pancakes?
These oat flour pancakes are light and fluffy with added fibre of oatmeal flour and the tangy flavour of fresh full-fat buttermilk! Please refrain from replacing it with homemade buttermilk substitute. Check below for my recommendations. This recipe is fluffier and airier than the almond flour version but taste wise, both are great doused with your favourite syrup.
Ingredients & Substitutions
I have listed the key ingredients for making oatmeal flour pancakes along with my recommended substitute options.
- flour: I have used homemade oat flour and both whole wheat and all-purpose flour. You may replace the plain apf flour with the same quantity of wheat flour.
- baking powder
- baking soda
- sugar: You may increase but do not reduce. I have tried coconut sugar and regular sugar.
- eggs: I have used large eggs. If using medium or small, you may have to increase the quantity.
- buttermilk: Full-fat buttermilk is what is recommended here. You may use ½ cup sour cream or curd or yoghurt diluted with ¾ cup water. If you must, then use apple cider vinegar or lemon juice with milk.
- oil: I have used extra virgin olive oil. You may use melted butter or melted ghee or melted coconut oil but make sure to add after it is cooled a bit else you risk scrambling the eggs in the batter.
Make your own oat flour
If you do not have oat flour, make some using rolled oats or whole oats. I prepare the oatmeal flour by grinding ½ cup of whole oats to a fine powder in a food processor.
Instructions
Here is a quick run through of the recipe, you can scroll further down for a complete Recipe Card.
- Prepare the pancake batter by mixing the dry ingredients, then folding in the liquids, and lastly whisk in the oil until the batter is homogeneous.
- Let this batter rest for 10 to 15 minutes or overnight before you start making the pancakes. This batter will be thicker than my almond flour pancake. You can take this time to prep the pan, fruits, syrup, plates etc.
- You don’t need a fancy griddle to make these pancakes. I have made them in a large non-stick and cast-iron pan. Make sure the pan is hot over medium heat.
- Stir the batter every time before you scoop. Scoop a little less than ¼ cup of batter for each pancake. Pour as many pancakes as your pan can hold.
- Flip the pancakes as soon the bubbles appear on the sides which may take less than 1 minute. Cook the other side for another 1 to 2 minutes or until golden brown. Remove and stack the pancakes.
- Grease the pan and stir the batter bowl between each batch of pancakes. Serve warm with maple syrup or flavoured honey syrup and seasonal fruits.
Tip
After preparing your pancake batter, you can store it in an airtight container in the refrigerator for up to 24 hours. When you're ready to cook the pancakes, simply give the batter a gentle stir before using it.
How to make flavoured honey syrup?
Simply combine boiled and cooled, yet slightly warm water with honey and whisk thoroughly, adding flavorings like cardamom, vanilla, rose water, or orange blossom water. While it can be stored on your counter, I prefer making small batches to use up quickly. I use a ratio of 1:½, meaning for every cup of honey, I add ½ cup of water.
Storage
If you have leftover cooked pancakes then, once cooled store them in an airtight container in the refrigerator for up to 2-3 days. When ready to eat, reheat them in covered pan or oven or microwave until heated through.
My secrets to fluffy pancakes
- To achieve fluffy pancakes, it's crucial to follow the recipe closely and have a right kind of turner. I like to use a thin-edged, broad turner handy for flipping.
- When pouring the batter onto a hot pan, refrain from swirling or spreading it; allow it to naturally spread.
- Keep the pan uncovered and don't wait for the top to dry out; flip the pancakes as soon as bubbles begin to form.
- Cook the pancakes uncovered until bubbles appear along the edges, then flip them before the top fully sets.
- While flipping with a wet top may require practice, it results in fluffier and taller pancakes, adding to their appeal.
FAQ
Yes, you can customize the flour blend to your preference. You may use all whole wheat flour or all-purpose flour instead of a combination of oats, whole wheat, and all-purpose flour.
If you don't have buttermilk on hand, you may use ½ cup sour cream or curd or yoghurt diluted with ¾ cup water. If you must, make a homemade version. Just add 1 tablespoon of apple cider vinegar or lemon juice to 1 cup of milk and let it sit for 5-10 minutes before measuring and using it in the recipe.
While eggs contribute to the structure and texture of the pancakes, you can try substituting them with alternatives like flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons of water per egg) or mashed bananas for a vegan option.
Yes, you can prepare the pancake batter in advance and store it covered in the refrigerator for up to 24 hours. Just give it a gentle stir before cooking the pancakes.
Look for bubbles forming on the surface of the pancake and the edges starting to set. Once you see these signs, carefully slide a spatula underneath and flip the pancake. Cook the other side until golden brown.
Yes, oat flour is essentially ground oats. It's made by grinding whole oats into a fine powder, resulting in a flour-like consistency.
Related
Looking for recipes using oats or oat flour? Try these:
📖 Recipe Card
Oat Flour Buttermilk Pancakes
Ingredients
- ½ cup oats flour, ground oats
- ½ cup whole wheat flour
- ½ cup all-purpose flour, (you may use wheat flour instead)
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 3 tablespoons sugar, regular or coconut sugar
- salt to taste
- 2 large eggs, whisked
- 1¼ cups buttermilk, (laban)
- ¼ teaspoon vanilla extract
- ¼ cup olive oil , or melted ghee or butter
- butter , to grease the pan
Instructions
Prepare the batter
- Take a large bowl and whisk together all three flour, sugar, baking powder, baking soda and salt until well combined.½ cup oats flour½ cup whole wheat flour½ cup all-purpose flour2 teaspoon baking powder1 teaspoon baking soda3 tablespoons sugarsalt to taste
- Pour the buttermilk (laban), whisked eggs, and vanilla extract into the dry ingredients and fold until combined with no traces of flour.2 large eggs1¼ cups buttermilk¼ teaspoon vanilla extract
- Whisk in the olive oil or melted ghee/butter until a uniform batter is formed.¼ cup olive oil
- Rest the batter for 15 to 20 minutes. The batter will be thick.
Prepare pancakes
- Heat a flat non-stick pan or cast iron pan on low to medium flame and lightly grease with butter.butter
- Scoop approx a little less than ¼ cup of batter for each pancake.
- Pour as many pancakes as your pan can hold. Don't swirl or flatten the batter after pouring it onto the pan. Let it spread on its own.
- Flip the pancakes as soon the bubbles appear on the edges which may take less than 2 minutes.
- Cook the other side for another 1 to 2 minutes or until golden brown.
- Remove and stack the pancakes. Repeat until all batter is used. Grease the pan between each batch of pancakes.
- Serve warm with maple syrup or honey syrup along with some butter and seasonal fruits.
Notes
Nutrition Info
If you tried this recipe, please consider leaving a review in the comment section with your star ⭐️⭐️⭐️⭐️⭐️ rating. I would love to hear about your experience making it. And if you snapped some shots of it, please share it with me on Instagram so I can repost on my stories!
Anonymous says
nice