Go Back
+ servings
A stack of oat flour pancakes with maple syrup and raspberries on a white plate

Fluffy Oat Flour Pancakes

These easy oat flour pancakes are tender and fluffy, and full of the goodness of whole oats.
Course Breakfast/Brunch
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 pancakes
Calories 188kcal
Author Ann Otis


  • 2 cups oat flour *see note
  • 1 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/4 tsp cinnamon
  • 1/4 teaspoon salt
  • 1 cup milk
  • 2 tablespoons butter melted and cooled
  • 2 eggs whites and yolks separated


  • In a large bowl, whisk together the oat flour, sugar, baking powder, cinnamon and salt.
  • Make a well in the centre of the oat flour mixture and pour in the milk, egg yolks, and melted butter. Stir to combine.
  • In a separate glass, metal or ceramic bowl*, whisk together the egg whites to stiff peaks. Fold the egg whites into the batter.
  • Lightly grease a nonstick pan or griddle over medium low heat and pour about 1/4-1/3 cup of batter in to the pan. Spread the batter to form a 4 inch pancake. Two at a time should fit in a 12-inch skillet.
  • Cook the pancakes until golden, bubbles have appeared on the surface and the edges are beginning to set (about 2 minutes). Flip and cook until cooked through and brown on both sides. Repeat with remaining batter.



*You can purchase oat flour or make it yourself by pulsing about 3 cups of rolled oats in a food processor to a fine powder.
*Use a glass, metal or ceramic bowl to beat egg whites, never plastic. Grease gets stuck in the scratches of plastic bowls and prevent the whites from getting foamy.


Calories: 188kcal | Carbohydrates: 23g | Protein: 7g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 51mg | Sodium: 133mg | Potassium: 268mg | Fiber: 2g | Sugar: 3g | Vitamin A: 196IU | Calcium: 100mg | Iron: 1mg