Why You’ll Love This Hazelnut Oat Pancakes

• A seriously satisfying texture. Forget gummy or dense gluten-free pancakes. The combination of oat flour and finely ground hazelnuts gives these a tender, moist crumb with a little pleasant graininess that I just adore.
• That unforgettable, toasty flavor. By toasting the hazelnuts first, you unlock their deep, rich essence. It’s a flavor that pairs so beautifully with maple syrup and a pat of butter, creating a truly gourmet breakfast experience.
• They’re secretly simple to make. Honestly, the blender does most of the work. You’ll have everything mixed up in minutes, which means you’re that much closer to a hot stack of pancakes.
• Meal-prep friendly and freezer-ready. These reheat like an absolute dream. Make a double batch on Sunday, and you’ve got a quick, wholesome breakfast ready for busy weekday mornings.

Ingredients & Tools

• 150 g rolled oats (sometimes called old-fashioned oats)
• 100 g raw hazelnuts
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp fine sea salt
• 1 large ripe banana (the spottier, the better!)
• 2 large eggs
• 180 ml buttermilk (see tips for substitutions)
• 2 tbsp maple syrup, plus more for serving
• 1 tsp pure vanilla extract
• Butter or coconut oil for greasing the pan

Tools: A good blender, a large non-stick skillet or griddle, a spatula, and a ¼-cup measuring cup for pouring.

The real stars here are the oats and hazelnuts—they create the flour base, so their quality really shines through. And that ripe banana? It’s not just for sweetness; it adds incredible natural moisture, so you don’t need a ton of added fat. A little goes a long way.

Serves: 2-3 (makes about 8-10 pancakes) | Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes

Before You Start: Tips & Ingredient Notes

• Toast those nuts! This is non-negotiable for the best flavor. Toasting the hazelnuts deepens their taste exponentially, moving them from just “nutty” to “rich and complex.” You’ll notice the difference immediately.
• How ripe is your banana? Honestly, the more brown spots, the better. An overripe banana is much sweeter and mashes more easily into the batter, giving you a smoother consistency and allowing you to use less added sugar.
• Buttermilk is key for fluffiness. The acidity in buttermilk reacts with the baking soda, creating those lovely little air bubbles that make the pancakes light. If you don’t have any, a quick substitute is just 180 ml of regular milk mixed with 1 tablespoon of lemon juice or vinegar—let it sit for 5 minutes before using.
• Let the batter rest. After you blend everything, give the batter about 5 minutes to sit. This allows the oat flour to hydrate fully, which results in a much more tender pancake and prevents a gritty texture.

How to Make Hazelnut Oat Pancakes

Serving Suggestions

Complementary Dishes

• Crispy Turkey Bacon or Sausage — The salty, savory crunch is the perfect counterpoint to the sweet, nutty pancakes. It creates a really balanced plate.
• Fresh Berries or Sliced Peaches — A burst of fresh, juicy fruit cuts through the richness beautifully. In the summer, grilled peaches would be absolutely incredible here.
• Whipped Coconut Cream or Greek Yogurt — For a protein boost and a tangy contrast, a dollop of thick yogurt or some lightly sweetened coconut cream is a fantastic alternative to butter.

Drinks

• A Strong Cup of Coffee — The bitterness of coffee is a classic pairing for a reason. It highlights the toasty notes of the hazelnuts and makes the whole meal feel more decadent.
• Cold Glass of Milk — Sometimes, you just can’t beat the classic. It’s soothing and complements the homestyle vibe of these pancakes perfectly.
• Hot Chocolate with a Hazelnut Twist — For a real treat, stir a tiny drop of hazelnut extract into your hot chocolate. It’s a next-level pairing for a cozy morning.

Something Sweet

• Warm Maple Syrup and Butter — This is the non-negotiable classic. The melted butter and syrup seeping into the nooks and crannies is what pancake dreams are made of.
• A Drizzle of Chocolate Hazelnut Spread — For a truly indulgent twist, warm a tablespoon of your favorite chocolate-hazelnut spread with a splash of milk to make a drizzle. It’s a weekend celebration.
• Dusting of Powdered Sugar — Simple, elegant, and just sweet enough. It lets the flavor of the pancakes themselves really shine through.

Top Mistakes to Avoid

• Mistake: Blending the batter for too long. Over-blending can make the pancakes a bit tough. You just want to mix until the ingredients are combined—a few small lumps are totally fine.
• Because of the banana and oat flour, these pancakes brown more quickly than traditional ones. Medium-low heat is your friend here, giving the center time to cook through without burning the outside.
• Mistake: Pressing down on the pancakes with the spatula. I’ve messed this up before too… but resist the urge! Pressing them flattens them and squeezes out the air bubbles, making them dense instead of light.
• Mistake: Flipping too early. Wait for those bubbles to form on the surface and the edges to look matte and set. If you flip too soon, you might end up with a messy, undercooked pancake.

Expert Tips

• Tip: Make your own oat flour in bulk. To save time, you can blend a large batch of rolled oats into flour and store it in an airtight container. Then, just measure out what you need for this and other recipes. It’s a great pantry staple.
• Tip: Add a pinch of spice. A little cinnamon or even a tiny pinch of nutmeg would be lovely here, adding another layer of warmth that complements the hazelnuts beautifully.
• Tip: For extra-crispy edges, use a little more fat. If you love those lacy, crispy edges on your pancakes, don’t be shy with the butter or oil in the pan. It makes all the difference for texture.
• Tip: Freeze them flat for best results. To freeze, let the cooked pancakes cool completely, then place them in a single layer on a baking sheet to freeze solid before transferring to a bag. This prevents them from sticking together, so you can grab one or two at a time.

FAQs

Can I make these pancakes vegan?
You can definitely try! For the eggs, a “flax egg” often works well in oat-based batters. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for each egg and let it sit for 5 minutes to gel. For the buttermilk, use a plant-based milk (like oat or almond) mixed with lemon juice. The texture might be a little denser, but the flavor will still be great. The banana is key here for binding.

I don’t have a blender. Can I still make these?
Yes, but it requires a little more effort. You’d need to start with pre-made oat flour and very finely ground hazelnut meal or flour. Then, simply whisk the dry ingredients (oat flour, hazelnut meal, baking powder, soda, salt) together in a bowl. In another bowl, mash the banana and whisk with the other wet ingredients, then combine the two. The batter might be a bit thicker, so you can add a splash more buttermilk to get a pourable consistency.

How should I store and reheat leftovers?
Store cooled pancakes in an airtight container in the fridge for up to 3 days. The best way to reheat them is in a toaster or a 175°C (350°F) oven for about 5-10 minutes until warm. This keeps them from getting soggy. You can also microwave them for 20-30 seconds if you’re in a hurry, but they won’t be as crisp.

Can I use a different type of nut?
Absolutely! Almonds would be a fantastic substitute, just make sure to toast them as well. Walnuts or pecans could also work, though their stronger, more bitter flavor will change the profile of the pancake quite a bit. Stick with blanched almonds for a result most similar to the hazelnut version.

My batter seems too thick. What should I do?
Oats can vary in absorbency, and banana sizes differ. If your batter is too thick to pour easily, just add a tablespoon of buttermilk at a time, stirring gently, until it reaches a scoopable and pourable consistency. You’re looking for a batter that holds its shape on the griddle but can be spread out slightly with the back of your measuring cup.