Start by whisking the oat flour, baking powder, baking soda, and sugar together in a large bowl until everything is well mixed. If your flour has any lumps, give it a quick sift, this little step can make your pancakes lighter and fluffier.

In another bowl, crack the eggs and whisk them until smooth, then stir in the buttermilk, melted butter, and vanilla extract. Make sure your butter has cooled slightly so it doesn’t cook the eggs. Mix gently until silky smooth, no streaks of butter, no clumps.

Pour the wet ingredients into the dry, and fold everything together carefully with a spatula. Stop as soon as the batter comes together; a few small lumps are totally fine and help keep the pancakes tender.

Let the batter rest for about five minutes while you heat your skillet. This gives the oat flour a chance to absorb the liquid, making pancakes soft, tender, and just a little pillowy.

Warm a non-stick skillet over medium-low heat and add a touch of butter. Test the heat by flicking a few drops of water on it, if they sizzle and dance, you’re ready.

Scoop around ¼ cup of batter per pancake onto the skillet. Don’t stress about perfect shapes; rustic pancakes are charming! Cook until bubbles form on top and the edges start to set, about 3 minutes. Give the skillet a gentle shake, if the pancake slides easily, it’s flip time.

Carefully flip the pancake and cook for another 2 minutes, or until it’s golden brown and cooked through. Serve warm, stack high, and enjoy with your favorite toppings for a breakfast that feels like a little celebration every time.