Gluten-Free Pancakes
Fans of pancakes, this recipe is tailored for you—whether you follow a gluten-free diet or not! This simple recipe uses one nutritious flour—oat flour—and everyday ingredients such as Greek yogurt, maple syrup, butter and eggs. (If you don’t currently have oat flour, you can make it yourself by pulverizing old-fashioned or quick-cooking oats in a food processor or blender.)
These sunny pancakes are light, airy, and packed with flavor, featuring a gentle oat taste. The yogurt contributes a delicate tang much like buttermilk, plus an extra boost of protein, while the maple syrup tastes richer than basic sugar.
It’s fair to say these pancakes are more wholesome than the typical stack, especially when you pair them with nourishing toppings. Most importantly, they’re a delightful weekend breakfast option—and they reheat wonderfully for fast weekday mornings.
Oat Flour Pancake Tips
Making pancakes is a craft! Use these suggestions as you prepare your first batch.
Allow the batter to rest for ten minutes. This gives the oat flour time to absorb some of the liquid, resulting in pancakes that come out wonderfully fluffy.
Check that your batter is the right thickness. It shouldn’t be watery, yet it also shouldn’t be so dense that it’s hard to stir. You’ve got it right when you can pour some batter onto the pan to form a smooth round shape without having to coax it to spread. If needed, mix in as much as 1/4 cup milk to loosen the batter.
Brush your griddle or skillet lightly with oil or butter. I like cooking mine with avocado oil because it has a high smoke point and a mild, neutral taste (butter tends to scorch sooner). No matter what you choose, remove any extra with a paper towel so it doesn’t begin to smoke.
Start off by cooking a single pancake. After you’ve tested one pancake and confirmed your skillet is heated correctly, you can cook the remaining pancakes. Keep a couple of inches between each one so they’re easy to flip.
It’s time to flip when about 1/2-inch of the border turns from glossy to matte. For this recipe, you won’t necessarily see bubbles appearing along the edges. At that stage, the underside should look nicely golden. If you’re unsure, waiting a little longer is always better than ending up with a gooey situation.
Lower the heat as you go. The skillet gradually becomes hotter. If your pancakes are browning too quickly on the outside but still undercooked inside, the temperature is too high. Reduce the heat slightly after every few pancakes.
Watch How to Make Gluten-Free Pancakes
Pancake Serving Suggestions
These pancakes are delicious with classic pancake toppings, as well as with more health-forward options. Here are some topping ideas or side dishes you may want to try alongside your pancakes.
More Gluten-Free Pancake Recipes
I enjoy making pancakes with wholesome gluten-free flours such as oat flour, almond flour and buckwheat flour. Here are six additional pancake recipes to try:
Please share how your pancakes turn out in the comments. I truly value your input and I always love reading your thoughts.
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Gluten-Free Pancakes
This gluten-free pancake recipe uses oat flour, producing pancakes that are fluffy, golden and full of flavor. They’re straightforward to prepare with simple ingredients. Recipe makes about 10 pancakes.
- In a small bowl, whisk together the yogurt, butter and maple syrup. Add the eggs to the bowl, then whisk until everything is thoroughly blended.
- In a medium bowl, mix the oat flour, baking soda, salt and cinnamon. Stir with a large spoon until all ingredients are evenly combined.
- Add the wet ingredients to the bowl with the dry ingredients. Mix only until the batter comes together (avoid overmixing, or you’ll knock out the air bubbles that help these pancakes get wonderfully fluffy). If you’re including any mix-ins, fold them in gently at this point.
- Let the batter rest for 10 minutes so it thickens. During the final minute or two, warm a large stainless steel or nonstick skillet on medium-low heat. (Alternatively, preheat an electric griddle to 325 degrees Fahrenheit).
- When the pan is hot enough that a small drop of water sizzles, lightly grease the skillet with oil or butter, then wipe away any excess using a paper towel. Pour ¼ cup of batter onto the pan. Cook for roughly 3 to 4 minutes, until the rim looks more matte than shiny and the underside turns golden. (If your batter is very thick and you need to help spread it, thin it with milk as needed.)
- After the bottom is cooked through, turn it over using a spatula and cook for about another 90 seconds, until both sides are golden brown. At this stage, you might need to reduce the heat. Continue with the remaining pancakes, greasing the pan and adjusting the temperature as necessary.
- Enjoy the pancakes right away, or keep them warm in a 200-degree Fahrenheit oven. Any leftovers stay fresh in the refrigerator in an airtight container for up to 5 days, or in the freezer for as long as 6 months. Reheat gently before serving.
Notes
Recipe adapted from my Blueberry Lemon Yogurt Pancakes and Caramelized Peach and Oat Pancakes.
*Yogurt options: I’ve had success using plain, low-fat yogurt and whole-milk Greek yogurt.
**Make your own flour: Use certified gluten-free oat flour or oats. To create oat flour from old-fashioned oats, pour one cup of oats into a food processor and process until they’re very finely ground, similar to fine sand. See how this technique works here.
***Change it up: Add up to 1 cup mix-ins such as toasted chopped nuts, fresh blueberries or chocolate chips.
Nutrition
The information displayed is an estimate prepared by an online nutrition calculator. It shouldn’t be taken as a replacement for a qualified nutrition professional’s guidance. View our complete nutrition disclosure here.
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