<p>This study examined the impacts of untreated water, magnetized water and magnetic field treatments of oat seeds during sprouting on the physicochemical properties and quality attributes of sprouted oats flour pancakes. Oats seeds sprouting did not have a significant effect on changes in the moisture content of pancake batters (<i>p</i> &gt; 0.05). The ash content of pancake batter prepared with commercial oat flour was considerably higher than that of other samples (<i>p</i> &lt; 0.05). Oats seeds sprouting did not have a significant effect on changes in acidity and oil content of pancakes (<i>p</i> &gt; 0.05). The use of sprouted oat flour significantly reduced the crust lightness index of pancakes, but increased the redness index (<i>p</i> &lt; 0.05). The crust part of the pancake made with sprouted oat flour that was treated with the magnetic field had the lowest hue angle and chroma values. The use of sprouted oat flour significantly increased the total phenolic content (TPC) and antioxidant capacity (AC) of pancakes. The highest TPC and AC were found in pancakes prepared with oat flour that sprouted in the magnetic field. The employ of sprouted oat flour significantly reduced the volume of pancakes (<i>p</i> &lt; 0.05). The lowest texture hardness was found in pancakes made with oat flour that sprouted in the magnetic field (0.19&#xa0;N). The highest flavor, texture, and overall acceptance scores were found in pancakes prepared with oat flour that sprouted in the magnetic field. The lowest sensory evaluation score was for pancakes made with commercial oat flour.</p>