These oat milk pancakes are thick, fluffy, lightly sweet, and completely dairy free. Made with simple pantry ingredients and unsweetened oat milk, they cook up golden on the outside with a soft, tender center. Serve them warm with maple syrup, fresh fruit, and your favorite dairy-free butter for an easy breakfast everyone can enjoy.
How to Make Oat Milk Pancakes
Makes 11 pancakes.
This oat milk pancake recipe is a simple way to make dairy-free pancakes without sacrificing flavor or texture. The batter comes together quickly, and the pancakes are soft, fluffy, and sturdy enough to hold plenty of syrup, fruit, or your favorite toppings. For the best results, mix the batter gently and avoid overworking it. A few small lumps are fine and help keep the pancakes tender.
Ingredients:
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 3 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1 1/2 cups unsweetened oat milk
- 2 large eggs
- 3 tablespoons vegetable oil
- 1 teaspoon vanilla extract
Instructions:
Combine the dry ingredients. In a medium bowl, add the flour, baking powder, sugar, and salt. Whisk until everything is evenly combined.
Mix the liquids. In a liquid measuring cup or small bowl, whisk together the oat milk, eggs, vegetable oil, and vanilla extract until smooth.
Add the wet ingredients to the dry. Pour the oat milk mixture into the flour mixture. Stir gently until the batter is just combined and no dry streaks of flour remain. The batter should be thick, similar to loose pudding, with a few small lumps. It should still pour easily from a measuring cup.
Heat the pan. Heat 1 tablespoon of vegetable oil in a 10-inch skillet over medium to medium-high heat. To check whether the pan is ready, drop in a tiny spoonful of batter. If it sizzles, the skillet is hot enough.
Cook the pancakes. Scoop 1/4 cup of batter into the hot skillet. Cook for about 2 minutes, or until the pancake rises and bubbles form around the edges. If the pancakes are browning too quickly, reduce the heat slightly.
Flip and cook the other side. Carefully flip the pancake and cook for another 2 minutes, or until golden brown and cooked through. The pancake should feel fluffy and spring back in the center when gently pressed.
Keep the pancakes warm. Transfer cooked pancakes to a plate or sheet pan and place them in a 200°F oven until ready to serve.
Finish the remaining batter. Repeat the process with the rest of the batter, adding a little more vegetable oil to the skillet between batches if needed. Serve the pancakes hot with vegan butter and maple syrup.
How to serve the pancakes:
Oat milk pancakes are delicious with a pat of salty dairy-free butter and a generous pour of maple syrup. They also make a great base for fresh fruit, nut butters, whipped toppings, and other breakfast favorites. Try one of these simple serving ideas to make your pancake stack extra special:
- Top with fresh blueberries, strawberries, or sliced banana
- Add toasted nuts or toasted coconut
- Sprinkle dairy-free chocolate chips over the top
- Add a large dollop of coconut whip or traditional whipped cream
- Finish with sprinkles for a fun breakfast treat
- Dust with cinnamon sugar or powdered sugar
- Drizzle with almond butter or melted peanut butter
- Spoon fresh strawberry compote over the stack for an easy fruit topping
Storing Leftovers
Leftover oat milk pancakes can be stored in an airtight container in the refrigerator for up to 5 days. To reheat, microwave the pancakes for 15 to 30 seconds, or until warmed through.
You can also reheat pancakes in a toaster or toaster oven. Use a wider slot if your toaster has one, start on a light setting, and add more time if needed. Toasting helps warm the pancakes while giving the outside a slightly crisp texture.
Freezing Pancakes
These dairy-free oat milk pancakes freeze very well, making them a great option for meal prep. Place cooled pancakes in a freezer-safe bag or container. For easier reheating, layer sheets of parchment paper between the pancakes so they do not stick together.
As long as the container is sealed well and air is kept out, the pancakes will keep nicely in the freezer for months.
To reheat, remove the number of pancakes you need from the freezer. Thawing is not required. Microwave for 15 to 30 seconds, or until heated through. You can also place frozen pancakes directly in the toaster or toaster oven. Start with a light setting and add more time as needed.
Do pancakes work with oat milk? Is it good in pancakes?
Yes, oat milk works very well in pancakes. It blends smoothly into the batter and helps create pancakes with a texture similar to pancakes made with dairy milk.
Plant-based milks such as oat milk or almond milk are easy swaps in pancake recipes, especially when you want a dairy-free breakfast or do not have cow’s milk on hand.
In this recipe, unsweetened oat milk keeps the flavor balanced while still allowing the pancakes to turn out thick, soft, and fluffy. The finished pancakes taste classic and comforting, with no strong oat flavor.
To make these pancakes egg free:
Pancakes are one of the easier recipes to adjust if you want to leave out the eggs. To make vegan oat milk pancakes, use a plant-based egg substitute and check all ingredient labels to make sure they meet your needs.
- Use applesauce in place of eggs. Replace each egg with 1/4 cup unsweetened applesauce. It adds moisture, a little sweetness, and helps bind the batter.
- Use chia eggs. Chia seeds mixed with water form a gel-like mixture that can help bind pancake batter.
- Use mashed banana. Replace each egg with 1/4 cup mashed banana. This adds moisture, binding power, and a mild banana flavor.
Always read ingredient labels if you are preparing these pancakes for a vegan or allergy-friendly breakfast.
Variations:
This oat milk pancake batter is a great starting point for many easy variations. Keep the base recipe the same, then add mix-ins or toppings to match your taste.
- Add blueberries, sliced banana, diced apples, or nuts to the batter
- Stir mini chocolate chips into the batter and top with whipped cream and a drizzle of caramel or chocolate sauce
- Add 1 teaspoon of cinnamon to the batter for cinnamon oat milk pancakes
- For thinner oat milk pancakes, add more oat milk 1 tablespoon at a time until the batter is closer to the consistency of heavy cream, and reduce the baking powder by 2 teaspoons
Substitutions:
- Replace the eggs with applesauce, chia eggs, or mashed banana
- Swap vegetable oil for melted coconut oil, light olive oil, or avocado oil
- Use almond milk, hemp milk, soy milk, or coconut milk instead of oat milk
- For gluten-free pancakes, use your favorite gluten-free baking blend in place of all-purpose flour
If you make this recipe, give it a 5-star rating and leave a comment.
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Oat Milk Pancakes
Ingredients
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 3 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1 1/2 cups unsweetened oat milk
- 2 large eggs
- 3 tablespoons vegetable oil
- 1 teaspoon vanilla extract
Instructions
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Combine the dry ingredients. Whisk together the flour, baking powder, sugar, and salt in a medium bowl.
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Mix the wet ingredients. Whisk the oat milk, eggs, vegetable oil, and vanilla extract in a separate bowl or measuring cup.
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Make the batter. Pour the wet mixture into the dry ingredients and stir just until combined. Do not overmix.
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Heat the skillet. Warm 1 tablespoon of oil in a skillet over medium to medium-high heat.
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Cook. Add 1/4 cup of batter for each pancake and cook for about 2 minutes, until bubbles form and the edges begin to set.
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Flip. Cook the second side for about 2 minutes, until golden brown and fluffy.
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Serve. Keep warm in a 200°F oven if needed, then serve with dairy-free butter, maple syrup, and your favorite toppings.
Nutrition
| Calories: 162 kcal
| Carbohydrates: 25 g
| Protein: 4 g
| Fat: 5 g
| Sugar: 6 g