New! I’ve added a cooking video to this page so you can see how quick and easy it is to make these gluten-free Fluffy Oatmeal Pancakes!
If you’re new to the website, I have a printable recipe on the bottom of every recipe page with exact measurements and directions.
Update May 2020: These are one of my son’s favorite pancakes! They are super fluffy, hearty but not heavy and so yummy!
Best part, made with mostly pantry staples!
Hope you love them as much as we do!
If you follow my Instagram stories, you know my son LOVES breakfast!
On weekdays, he usually eats eggs with toast and fruit, on Saturdays he loves to make a bacon and egg sandwich and on Sundays we make Pancakes!
We used to make pancakes only with a mix (nothing wrong with a mix — we still use one many mornings!) but at the recommendation of a friend we branched out a year ago and tried a made-from-scratch pancake recipe…It was a total hit!
We have been eating these Fluffy Oatmeal Pancakes ever since! They are filling without being heavy and delish!
They are made with only 8 real, whole food ingredients:
milk (any type you love will work)
gluten-free rolled oats
gluten-free all purpose flour (we use GFJules – affiliate link)
As an aside, you may have noticed that we are affiliate for GFJules. To learn more about why we love GFJules flour and why we have used it for 10 years, click here.
Bonus: at the bottom of that post is a one-time use affiliate Discount Code.
And importantly, purchasing through an affiliate link does not change your cost at all. It generates a small percentage of the sale for me, and purchasing through an affiliate link helps me fund this website and all the recipes I share, so thank you!
Back to the gluten-free Fluffy Oatmeal Pancakes…
The key to making this recipe is soaking the oats for 15 minutes or more (if you’ve made these before, I recently increased the soaking time because I realized I was soaking them longer by virtue of starting the process, then getting distracted in my kitchen!)
So before you even get all your other ingredients ready, pour 2 heaping cups of gluten-free rolled oats into a bowl, pour 2 cups of milk over them, stir to combine and let sit.
This is what they look like after soaking for 15 minutes.
One note, they will look thinner or thicker depending on the oats and milk you use.
Next up, you add in the eggs, then the oil, then the rest of the ingredients.
This is what the batter looks like when all mixed up…
It’s pretty thick and I usually use a spoon to scoop onto the skillet.
Recipe adapted from Genius Kitchen, the batter is super easy to make and makes a large quantity.
You could cut the recipe in half but we like to make the full recipe and save half the batter in the refrigerator for the next day.
Nothing better than cooking once, eating twice!
A note about Oats: Oats are naturally gluten-free BUT they are prone to cross contamination in the growing process which is of concern for people who are gluten-free for medical reasons such as celiac disease.
The safest gluten-free oats are grown via a process known as purity protocol to eliminate cross contamination.
As the demand for gluten-free products has grown, many manufacturers use gluten-free oats that are sorted and there are questions surrounding this practice.
Gluten-Free Watchdog has done lots of research and writing about this topic to which I’ve linked to if you want to read more.
A super easy pancake recipe that gives you fluffy, hearty and delicious pancakes every time! Recipe adapted from Genius Kitchen, we made them with Gluten-free Oats and GF Jules Gluten-free flour. Batter saves well for the next day.
Cuisine: Gluten-Free, Vegetarian
Servings: 12-15 pancakes
Author: Healthy Gluten-free Family
2cupsmilkwe've used skim milk and 2% milk
2heaping cups Gluten-Free rolled oats
1⁄4 cup oil
3⁄4 cup gluten-free flourwe used GF Jules (affiliate link all purpose flour) (New tip: make sure your gluten-free flour includes xanthum gum)
2 1⁄2 teaspoons baking powder
1scant teaspoon saltI usually use just a little less than 1 teaspoon
In a large mixing bowl, pour milk over oats, stir to combine and let stand 10-15 minutes. (we find the longer they soak, the better!)
Add and beat in eggs, followed by oil, then add and mix in the remaining ingredients.
Note: Original recipe says batter will be thin but we actually found batter to be average to thick each time we've made these. NEW NOTE: I've found that the pancakes are fluffier and cook better when the batter is thicker, so if batter seems thin, let is sit and settle 5 minutes before next step.
Heat a large fry pan or griddle, melt a small amount of butter or spray with cooking spray, and scoop mixture onto pan. Use the backside of the spoon to gently even out batter and form shape. Cook both sides 3-5 minutes or until lightly browned on both sides.
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...