Oat Flour Pancakes

Oat Flour Pancakes – with Ricotta and Vanilla

These Oat Flour Pancakes have lots of good for you ingredients but they taste soooooooo not good for you.

Which is exactly the kind of breakfast I like. Of course, I have to offset all that good for you by topping these babies with gobs of soft salted butter and drowning them in syrup, but still.

If you never use oat flour this is the time to start. I adore the stuff. I sneak it into most of my baking and it never disappoints. I’m convinced it’s what makes my puffy pancakes so good but that’s for another time. These pancakes are still super light and fluffy and the oats give them such great flavour. The creamy ricotta is another go to ingredient for me and the extra vanilla makes me feel like I’m eating cake for breakfast. And you probably know how I feel about cake.

Oat Flour Pancakes
Oat Flour Pancakes

Anything Special You Need to Know?

*Oat flour is pretty easy to find these days, but if you don’t have any you can make your own simply by whizzing up oats in your blender. Takes about 30 seconds and keeps well in a jar.

*You’ll notice that I did not separate the eggs and whip the egg whites in these pancakes as is common in many ricotta pancake recipe. The reason? I don’t like doing that. It’s an extra step that I’m not prepared to take early in the morning and these pancakes are simply fabulous anyway thank you very much. If you want to whip your whites be my guest… I’ll be over here drinking my coffee and eating my pancakes.

*While I’m not usually a fan of waiting, I do think there’s value in letting this batter rest for 15 minutes before cooking. It gives it a chance to thicken up and thicker batter equals puffier pancakes. Just have another coffee while you wait. And read this.

Oat Flour Pancakes
Oat Flour Pancakes
Oat Flour Pancakes

Oat Flour Pancakes with Ricotta and Vanilla

These pancakes are light and fluffy, filled with creamy ricotta, wholesome oat flour and lots of vanilla.
5 from 3 votes
Prep Time 10 minutes
Cook Time 10 minutes
Course Breakfast
Cuisine American
Servings 4


  • 1 1/2 cups oat flour
  • 1 Tbsp baking powder
  • 1/4 tsp salt
  • 2 Tbsp sugar
  • 1 1/4 cups ricotta
  • 3/4 cup buttermilk
  • 3 eggs
  • 2 tsp vanilla


  • Combine the oat flour, baking powder, salt and sugar in a bowl. Mix well.
  • In a separate bowl combine the ricotta, buttermilk, eggs and vanilla. Whisk well.
  • Add the flour mixture into the ricotta mixture and mix just until combined.
  • Let sit 15 minutes and then cook.
  • Makes 10-12 pancakes.
Keyword Oat flour pancakes, ricotta pancakes
Tried this recipe?Let us know how it was!
Let me know what you think!

If you like this Vanilla Ricotta Oat Flour Pancakes Recipe then please check out my Banana Muffins with Almond Flour and Chocolate and Espresso! They are absolutely scrumptious.


  1. What are the nutrition facts on this recipe? Thank u

    • Hi Rosa, I’m so sorry for the inconvenience, but I don’t have a nutrition calculator on my site. I easily found one online and plugged this recipe in to get the facts. I’m more than happy to share them with you if you want to email me: pypersjoni@gmail.com Hope that helps a little. 🙂

  2. Rita Copping

    5 stars
    Hi, is it necessary to use so much baking powder? It’s a lot of sodium for someone trying to cut back their sodium intake

    • Hi Rita, I understand your concern. You can certainly try cutting it down, they just won’t be quite as fluffy. If I make them this week I’ll give it a try too and see how they turn out.

  3. 5 stars
    Yum. Best pancakes I ever had. I made a few tweaks to make it a little more heart healthy for my husband. Only 2 eggs and then a “flax egg”. Also put in some chia and hemp seeds and a scoop of protein powder. Used fat-free ricotta. And replaced buttermilk with almond milk. Also put fresh blueberries into the mix. My husband lived them too.

  4. 5 stars
    Great! Hearty but light and fluffy. Wish you would include nutrition information

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