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Gluten Free Oat Pancakes

These tasty oat pancakes are so similar to regular pancakes, no no will ever know the difference.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Breakfast
Cuisine: American
Keyword: gluten free breakfast, gluten free foods, gluten free oat pancakes, gluten free pancakes, oat pancakes
Servings: 8 servings
Author: Amy- A Red Spatula


  • 2 cups oat flour you can grind this fresh from oat groats, or buy it.
  • 1/4 cup powdered buttermilk This is easy to find at more well stocked grocery stores. It will be in the baking aisle. If you prefer using fresh buttermilk, sub in the 1 cup for the water below.
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 teaspoon xanthan gum This is optional, but highly recommended.
  • 2 eggs
  • 2 tablespoons oil or melted butter
  • 1 cup water you may want a little more or less than this depending on how thick or thin you like your pancakes.


  • Combine dry ingredients in medium size bowl and set aside.
    In another bowl, combine the wet ingredients.
    Heat griddle to 350 degrees. I like it to be hot by the time I am done mixing, rather than waiting for it to heat once I get done with the batter.
    Combine wet and dry. Mix only to combine. A few small chunks are okay!
    Spread a small amount of oil or butter on griddle. Scoop pancakes on. Allow them to cook until bubbled and lightly browned on the edges. Flip and cook another 2-4 minutes on the other side.
    Serve as desired!
    Now, I will say. We make and freeze a lot of pancakes in our house. I froze these, but they were really not good when they were thawed. So, I don't recommend.
    Now....sit back and enjoy. You deserve it!