Fluffy Oat Pancakes

This is a recipe that my grandma frequently made that is one of our family favorites. I, of course, altered it in order to be gluten and dairy free. These fluffy oat pancakes are great for a weekend brunch or when you have house guests.

These pancakes have a very good flavor and texture. They are made with rolled oats, corn flour, all-purpose flour, and a dairy-free alternative to buttermilk. I experimented with a lot of different measurements of ingredients to get it just how I remember my grandma’s wheat flour pancakes tasting. Therefore, the gluten-free flour that I suggest with these for a great outcome is Bob’s Red Mill 1 to 1 Baking Flour. Not all gluten-free all-purpose flours contain the same mixture of flours and starches so the outcome can be quite different for certain recipes.

These fluffy oat pancakes are so delicious that I have often eaten them with just butter for a savory pancake. They are also good topped with the classic maple syrup as well as sliced banana, berries, whipped cream, and chopped nuts.

How to Make Fluffy Oat Pancakes

To begin, combine the oat milk with apple cider vinegar and give it a little stir. This is a dairy-free alternative to buttermilk and the outcome tastes very similar to it. You will allow it to sit and curdle while you continue with making the pancakes.

Next, mix the dry ingredients together in a large mixing bowl. Add the flour, corn flour, rolled oats, baking soda, baking powder, and salt. The oats add a slightly chewy texture and the corn flour adds great flavor.

Then separate the egg whites from the egg yolks in two bowls. Use a hand mixer to beat the egg whites until it becomes stiff, as pictured below. It may seem odd to separate the egg whites from the yolks and to beat the whites. However, the beaten egg whites add a nice fluffy texture to the pancakes.

Pour the curdled milk mixture into the bowl of dry ingredients, along with the egg yolks and oil. Mix it well with a large spoon until the batter is smooth. Allow the batter to sit for a few minutes to thicken. This allows the oats to absorb some of the moisture.

Then add the beaten egg whites into the bowl and gently fold it into the batter with the spoon so that the batter is fluffy, instead of flat and smooth.

Cook the pancakes on medium heat on a pan on the stove or on a pancake griddle. Cook for 3-4 minutes on each side. Note: I ditched my electric pancake griddle years ago and have stuck with just my flat cast iron pan. It works wonderfully and it’s especially good for limited kitchen storage space. The key is just to keep the pan oiled and at a consistent temperature while cooking and the result is delicious, browned pancakes.

Serve the pancakes with your choice of toppings and enjoy!

Storage Tips and Notes

– These pancakes store very well in the refrigerator if there are any leftovers. Store them in a sealed container and eat within 2 days for best results-

– Other good dairy-free milk alternatives for these pancakes are almond and cashew. But oat milk is definitely my favorite!