Gluten-Free Pancakes
This gluten-free pancake recipe is made with oat flour. These pancakes are fluffy, delicious, and easy to make with basic ingredients.
Posted by Kathryne Taylor on June 17, 2025
Pancake lovers, this recipe is for you, whether youโre gluten-free or not! This easy recipe calls for one wholesome flourโoat flourโand basic ingredients like Greek yogurt, maple syrup, butter and eggs. (If you donโt have oat flour on hand, you can easily make your own by blending old-fashioned or quick-cooking oats in a food processor or blender.)
These golden pancakes are fluffy and delicious, with a subtle oatmeal flavor. The yogurt offers a light tang similar to buttermilk, along with some extra protein, and the maple syrup is more flavorful than plain sugar.
You could certainly say that these pancakes are healthier than your average stack of pancakes, especially when you choose wholesome toppings to go along with them. Above all, though, theyโre a fun treat to serve on the weekends, and they reheat beautifully for quick weekday breakfasts.
Oat Flour Pancake Tips
Pancake-making is an art! These tips will help as you make your first batch.
Let the batter rest for ten minutes. This allows the oat flour time to absorb some of the moisture, which produces pancakes that turn out nice and fluffy.
Make sure your batter has the correct consistency. The batter should not be runny or so thick that itโs difficult to stir. Itโs just right when you can pour some batter into a pan to make a nice round shape without helping it spread out. If necessary, add up to 1/4 cup milk to help thin the batter.
Lightly coat your griddle or skillet with oil or butter. I prefer to cook my pancakes with avocado oil because it offers a high smoke point and neutral flavor (butter burns much faster). Whichever you use, be sure to wipe off the excess with a paper towel so it doesnโt start smoking.
Always start by cooking just one pancake. Once youโve practiced with one pancake and ensured that your skillet is properly preheated, you can make more at once. Leave a couple of inches between each pancake to allow for easy flipping.
The pancakes are ready to flip when about 1/2-inch of the perimeter has turned from glossy to matte. Donโt expect to see bubbles forming around the edges for this recipe. The underside should be nicely golden at this point. If youโre uncertain, itโs best to wait a little longer than end up with a doughy mess.
As time goes on, dial down the heat. The skillet gets hotter over time. If your pancakes are burning on the outside before they are cooked through on the inside, your skillet is too hot. Dial the heat down a bit after every few pancakes.
Watch How to Make Gluten-Free Pancakes
Pancake Serving Suggestions
These pancakes taste terrific with traditional pancake toppings as well as healthier options. Hereโs a list of toppings or sides that you might enjoy with your pancakes.
- Almond butter or peanut butter
- Bananas
- Butter
- Fresh berries or The Easiest Berry Chia Jam
- Greek yogurt
- Maple syrup
- Scrambled eggs
- Whipped cream
More Gluten-Free Pancake Recipes
I love to make pancakes with wholesome gluten-free flours like oat flour, almond flour and buckwheat flour. Here are six more pancake recipes to enjoy:
- 3-Ingredient Banana Pancakes (choose buckwheat or oat flour)
- Almond Flour Pancakes
- Banana Oat Pancakes
- Blender Oatmeal Pancakes
- Buckwheat Pancakes
- Pumpkin Oat Pancakes
Please let me know how your pancakes turn out in the comments. I appreciate your feedback and always enjoy hearing from you.
Gluten-Free Pancakes
This gluten-free pancake recipe is made with oat flour, and yields pancakes that are fluffy, golden and delicious. Theyโre easy to make with basic ingredients. Recipe yields about 10 pancakes.
Ingredients
- โ cup plain yogurt*
- 2 tablespoons unsalted butter, melted
- 2 tablespoons maple syrupย
- 2 large eggs
- 1 cup certified gluten-free oat flour**
- ยฝ teaspoon baking soda
- ยผ teaspoon fine salt
- ยผ teaspoon ground cinnamon (optional)
- Optional: up to 1 cup mix-ins***
- Avocado oil or unsalted butter, for greasing the pan
- Optional: up to ยผ cup milk of choice, for thinning the mixture
Instructions
- In a small mixing bowl, stir together the yogurt, butter and maple syrup. Crack the eggs into the bowl and whisk until the mixture is well combined.
- In a medium bowl, combine the oat flour, baking soda, salt and cinnamon. Use a large spoon to stir until the ingredients are well combined.ย
- Pour the wet ingredients into the bowl of dry ingredients. Stir just until the mixture is combined (donโt overmix, or youโll lose the air bubbles that make these pancakes nice and fluffy). If youโre adding any mix-ins, gently fold them in now.ย ย
- Let the batter rest for 10 minutes to thicken. In the last minute or two, heat a large stainless steel or nonstick skillet over medium-low heat. (Or preheat an electric griddle to 325 degrees Fahrenheit).ย
- Once the panโs surface is hot enough that a drop of water sizzles on it, lightly oil or butter the skillet, wiping out the excess with a paper towel. Pour ยผ cup of batter onto the pan. Let the pancake cook for about 3 to 4 minutes, until the perimeter is more matte than shiny and the underside is golden. (If your batter is so thick that you have to help spread the pancake out, thin the mixture with milk as necessary.)
- Once the bottom side has cooked sufficiently, flip it with a spatula and cook for another 90 seconds or so, until golden brown on both sides. You may need to dial the heat down at this point. Repeat with remaining pancakes, oiling the pan and reducing the heat as necessary.
- Serve the pancakes immediately or keep them warm in a 200-degree Fahrenheit oven. Leftover pancakes keep well in the refrigerator in an airtight container for up to 5 days or in the freezer for up to 6 months. Gently reheat before serving.
Notes
Recipe adapted from myย Blueberry Lemon Yogurt Pancakes and Caramelized Peach and Oat Pancakes.
*Yogurt options: Iโve successfully used plain, low-fat yogurt and whole-milk Greek yogurt.
**Make your own flour: Be sure to use certified gluten-free oat flour or oats. To make oat flour from old-fashioned oats, pour one cup of oats into a food processor and process until theyโre finely ground, like the texture of fine sand. See how this process works here.
***Change it up: Add up to 1 cup mix-ins like toasted chopped nuts, fresh blueberries or chocolate chips.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionistโs advice. See our full nutrition disclosure here.
I donโt believe that the oat flour would be suitable to use for someone who has coeliac disease as oats contain gluten
Hi Heather, you can purchase certified gluten free oat flour, or make your own with this method if you use certified gluten free oats.
Thanks for this advice. Iโll pass it on to my daughter in law who has Coeliac disease
Hello Kate, Thank you for all the yummy recipes. With the pancake recipes, can I use the Flax seeds in place of the eggs ? Sandra M.
Hi Sandra, I havenโt tried a flax egg in this recipe. If you give it a try, please share how it turns out. Iโm sure others will be interested!
These pancakes look absolutely delicious I love how fluffy and golden they turn out Iโve been searching for recipes like this for weekends and itโs so inspiring to try something new I usually start my mornings checking out breakfast restaurants and now I can make a homemade version that rivals them Canโt wait to give this recipe a try with some fresh berries on top.
This recipe looks fantastic! Iโve tried so many gluten-free pancake recipes, and the ones that use oat flour always seem to achieve the best, fluffiest texture without getting gummy. The inclusion of the lemon juice here is a brilliant touch to reactivate the baking soda for a perfect riseโthatโs a true bakerโs secret! I canโt wait to make these this weekend and top them with some fresh berries.
Thanks for sharing such a solid, reliable gluten-free version! This is definitely a keeper.