Fluffy Oat Flour Gluten-Free Pancakes
yields: 8 pancakes
These soft and fluffy gluten-free pancakes are made with oat flour and are a family favorite! They fry up with crispy edges and a super soft, moist, and fluffy center. This classic recipe is endlessly customizable; you can add chocolate chips, blueberries, or sprinkles. They're super easy to make and freeze well.
Ingredients
- 1 cup buttermilk, see note for milk or dairy-free subsitution
- 1 cup + 2 tablespoons (122 g) gluten-free oat flour, see note
- ¼ cup + 1 tablespoon (50 g) sweet rice flour, also called mochiko; do not substitute white or brown rice flour
- 3 tablespoons (21 g) Bob’s Red Mill tapioca flour
- 1 tablespoon granulated sugar
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 large egg, egg white and yolk separated
- 1 teaspoon pure vanilla extract
- ¼ cup unsalted butter, melted and slightly ooled (plus more for the pan)
INSTRUCTIONS
- Preheat the oven to 225°F to keep your pancakes warm as you make the rest. Place a baking rack on top of a baking sheet and set it inside the oven.
- If using the buttermilk substitution or dairy-free option (below), prepare the homemade buttermilk substitute and set aside.
- In a large mixing bowl, sift together oat flour, sweet rice flour, tapioca flour, sugar, baking powder, baking soda, and salt.
- Lightly whisk the egg yolk and vanilla into the buttermilk then add it to the dry ingredients. Gently mix it with a fork or rubber spatula a couple of times, then pour in the melted butter. Mix until almost combined (with a few dry streaks and several lumps remaining).
- Gently whisk the egg white in a small bowl with a fork for a few seconds to loosen then add it to the batter, gently folding it in with the fork or rubber spatula until just combined and no streaks of flour are visible, but several lumps still remain. If adding mix-ins like chocolate chips, blueberries, or sprinkles gently fold them in a couple of times, taking care not to overmix. Let sit for 5 minutes while you preheat the griddle.
- Cook the pancakes low and slow - I recommend using the smallest burner on your stove. Preheat a non-stick pan or griddle over low heat (if using a really small burner, you might find medium-low heat works best). Grease lightly with butter, ghee, or cooking spray, then add a heaping ¼ cup batter and gently spread out into 3-inch pancakes with the back of the spoon (I use an ice cream scoop for the batter). Let cook for 2-3 minutes, until the bottom is lightly browned, but not burnt and the edges start to look dull and cooked (you may notice 1-2 bubbles come to the surface and pop). Flip the pancake and cook for 2-3 minutes on the other side until the pancake is cooked all the way through. The center should bounce back when touched gently (if it does not, then the center is not cooked, so reduce heat and cook a bit longer). If you notice your pancakes are browning too quickly before the center can cook entirely, adjust your heat or transfer to a smaller burner.
- Transfer the cooked pancakes to the prepared baking rack to stay warm while you repeat with the remaining batter.
- Serve warm with butter, maple syrup, fresh fruit, or other favorite toppings!
Notes
Gluten-Free Oat Flour
You can make your own by grinding and sifting gluten-free rolled oats in a food processor or blender!Buttermilk Substitution and Dairy-Free Option
You can make your own buttermilk substitute out of milk or plant-milk and vinegar or lemon juice, but because it's thinner than buttermilk, increase the flour measurements as written below. For dairy-free, replace the butter with a plant butter alternative. While I slightly prefer the buttermilk version, most often, I use the milk + vinegar option because I don't often have buttermilk on hand when I get the whim to make pancakes. To make homemade "buttermilk": Add 1 tablespoon vinegar to a measuring cup then filling it with milk (or plant-milk) to equal 1 cup. Let it rest for 5 minutes while you prepare the remaining ingredients. Flour adjustment for buttermilk substitution and dairy-free versions:- 1¼ cups + 2 tablespoons (149g) gluten-free oat flour
- ¼ cup + 3 tablespoons (70g) sweet rice flour or mochiko
- 3 tablespoons (21g) tapioca flour
Pancake Mix-in Options
These pancakes work great with chocolate chips, blueberries, or sprinkles! Add ½ cup chocolate chips or 1 cup fresh or frozen blueberries, or 2 tablespoons sprinkles just after you fold in the egg white. For sprinkles that show on the outside, sprinkle some more on just before flipping to cook the second side.How to store leftover pancakes
Store extra pancakes in an airtight container in the fridge for up to 3 days or the freezer for up to 6 months for quick weekday breakfast smiles. To freeze pancakes, let the cooked pancakes cool, then place them in a single layer on a baking sheet in the freezer for an hour before stacking in an airtight container or freezer bag. Whether using from the fridge or the freezer, reheat by popping the pancakes in the toaster to heat through.