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    You are in: Home / Recipes / Barley-Oat Pancakes Recipe
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    Barley-Oat Pancakes

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    So Cal Gal's Note:

    Whole grain pancakes that almost melt in your mouth! This is my favorite, and most used, pancake recipe. (Slightly adapted from a recipe on the back of the Arrowhead Mills organic barley flour bag.) Note: Whole wheat pastry flour can be used in place of the barley flour, and regular baking powder can be used instead of the sodium-free variety.

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    Serves: 4


    small p ...

    Units: US | Metric


    1. 1
      In a large mixing bowl, whisk together barley flour, oat flour, baking powder, and salt.
    2. 2
      In a medium mixing bowl, whisk together nonfat milk, eggs, light olive oil, clear honey, and vanilla extract.
    3. 3
      Add wet ingredients to dry, and whisk until just combined.
    4. 4
      Heat a large non-stick skillet over low-medium heat.
    5. 5
      Pour about 3 tablespoons of batter (per pancake) into hot skillet and cook until bubbles begin to appear on top, and bottom is golden brown; then flip pancake/s and cook until other side is also golden brown (adjusting heat as necessary to keep pancake/s from burning).
    6. 6
      Serve warm with maple syrup or honey.

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    Ratings & Reviews:

    • on May 19, 2011


      Wow, these are GOOD! I printed the recipe because I had some barley flour I needed to use. I didn't expect the pancakes to be so delicious! They don't taste whole-grain at all and yet they are. They remind me of Bob Evan's soft, fluffy hotcakes. I did add a tsp or so of cinnamon for personal taste. And I used canola oil instead of olive because olive tastes too strong to me in sweet items. **I would recommend letting the batter rest for 10-15 min before using. I found that the longer the batter sat, the fluffier and tastier the pancakes. Thanks so much for this keeper. My new GO-TO recipe for pancakes!

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    • on December 29, 2009


      We really enjoyed these pancakes for breakfast yesterday morning, my other half with maple syrup, while mine were smothered with light corn syrup! These two particular flours were a great combo & I'll be making them again from time to time ~ Thanks much for sharing this keeper of a recipe! [Made & reviewed in the PRMR Holiday Special as a thank you to one of the new players in our tag game]

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    • on March 22, 2013


      Very tasty and tender. I made oat flour with oats and the food processor and brought liquid ingredients to room temp before adding the honey. As suggested in a previous review, I allowed the batter to rest 10 mins.

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    Nutritional Facts for Barley-Oat Pancakes

    Serving Size: 1 (204 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 392.7
    Calories from Fat 96
    Total Fat 10.7 g
    Saturated Fat 2.0 g
    Cholesterol 94.8 mg
    Sodium 660.9 mg
    Total Carbohydrate 62.4 g
    Dietary Fiber 6.7 g
    Sugars 14.7 g
    Protein 13.9 g

    The following items or measurements are not included:

    sodium-free baking powder

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