Oat Milk Pancakes are a thick and fluffy dairy free pancake recipe that is so easy to make. These pancakes are made in 1 bowl with only 8 ingredients, making them a quick and wholesome breakfast or brunch for any day of the week.
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This Oat Milk Pancake recipe is one of our go-to breakfasts on slow weekend mornings, along with, protein pancakes, almond milk pancakes and cottage cheese waffles. They are easy and quick enough to even make a big batch in preparation for an easy breakfast for the week ahead. In the Fall we also love apple pancakes!
Oat milk pancakes are dairy-free, nut-free, and soy-free so they compliment many diets. They turn out thick, fluffy and utterly delicious. Top them with dairy-free yogurt, pure maple syrup, fresh berries, nut butters, apple butter or dairy-free whipped cream and you've got a perfect weekend breakfast or brunch.
Ingredients
Oat milk pancakes are made with:
- Oat milk: use original or extra creamy oat milk. Planet Oat extra cream oatmilk is what I always use. You can also use vanilla oat milk if wanting to make vanilla flavored pancakes.
- All-purpose flour: or for even thicker pancakes, use bread flour.
- Olive Oil: or use melted dairy-free butter in a 1:1 swap. Applesauce can be used as well.
- Eggs: eggs are not dairy, but if you have an egg allergy, you can still enjoy oat milk pancakes by using flax eggs instead.
- Vanilla extract: I use my homemade vanilla extract. Make sure to use real vanilla extract and not imitation. For a different flavor, go with cinnamon extract.
- Sugar: white granulated sugar, organic coconut sugar or stevia are all great to use.
- Baking powder: required to achieve a high rising pancake. Leave it out and you'll end up with a flat pancake. This recipe calls for 4 teaspoon of baking powder. While this may seem like a lot, it is necessary and will not alter the flavor of your pancakes.
- Salt
How To Make Oat Milk Pancakes
Make this recipe in 3 easy steps and in less than 20 minutes.
STEP 1: In a large mixing bowl combine the flour, baking powder, sugar, and salt. Make a hole in the center and add the oat milk, oil, vanilla extract, and eggs. Mix with a whisk or fork until smooth.
STEP 2: Melt 1 tablespoon butter over medium heat on a griddle. Fill a soup ladle halfway with the batter and pour onto the griddle. Or, make smaller or mini pancakes for children. I recently started using this pancake batter dispenser and I love it! It makes pouring pancake batter so easy and eliminates any mess.
STEP 3: When bubbles begin to form, flip with a spatula. This takes about 2 minutes. Cook on the other side for about 90 more seconds, or until both sides are golden brown. Transfer to a plate and serve with your favorite toppings.
Tips from the Chef
- Don't overmix the batter. Overmixing batter can lead to tough pancakes. Mix until the dry and wet ingredients have just turned smooth, then stop.
- Watch the heat of the pan so that the pancakes don't burn. Once you work through batches, the pan or griddle will become hotter and hotter, making it so pancakes toward the end of cooking will take less time to cook.
- Don't flip the pancakes too early. You'll end up with raw batter inside if you flip them too early or take off the pan before they're done.
Best Pancake Toppings
Oat milk pancakes are incredibly delicious without any toppings at all. Believe it or not, my kids' preferred way to eat these pancakes is plain- straight off their plates without even using a fork. But for those of us who love topping pancakes, some suggestions are:
- Yogurt: to keep them dairy-free, coconut yogurt, almond milk yogurt and other dairy free yogurts are perfect as a pancake topping. Or, try this homemade Greek yogurt.
- Fresh berries and fruit: blueberries, strawberries, blackberries, bananas and raspberries are my favorites.
- Pure maple syrup or honey.
- Nut spreads: such as Nutella, peanut butter and almond butter.
- Jams and jellies: oat milk pancakes are wonderful spread with strawberry jam, raspberry jam, peach preserves, pear preserves and apple butter.
Variations
With just a few ingredient changes you can easily make these oat milk pancakes vegan or gluten-free.
- Vegan: Use unrefined or organic white sugar that is not made with bone char. Sugar made with beets is also a vegan option. Sugars that are vegan include: Sugar in the Raw, organic whole cane sugar, Trader Joe's, Florida Crystals, and Now Foods Beet Sugar. Replace the eggs with flax eggs or bananas.
- Gluten-free: use a gluten-free 1:1 baking flour in place of the white flour.
How To Store And Freeze
Oat milk pancakes are best stored at room temperature for 2 days or in the fridge for up to 5 days. After that, they will begin to lose moisture and become dry. Pancakes are freezer-friendly for around 6 months. Wrap tightly in plastic wrap or use a freezer storage bag. Defrost them overnight at room temperature.
Recipe FAQs
Oat milk has a mild and slightly sweet flavor with a creamy and smooth texture. It has a similar taste to cow's milk but with a hint of oats and nutty undertones.
If your pancakes come out flat, it's possible you used too much milk or melted butter. Next time use slightly less liquid. Or, let the batter rest for a while before cooking the pancakes. The longer the pancake batter rests, the lighter and fluffier they may turn out. Anywhere from 30 minutes to overnight in the fridge should give you thick and fluffy pancakes next time. Another option is to beat the eggs separately until they're foamy, then add to the batter last.
Sure! Simply pour less batter onto your hot pan in the size of the pancakes you'd like to make.
Yes, replace the eggs with flax eggs or bananas (see above).
Yes, oat milk pancakes can be frozen for up to 6 months.
Thick and Fluffy Oat Milk Pancakes
Oat Milk Pancakes are a thick and fluffy dairy free pancake recipe that is so easy to make. These pancakes are made in 1 bowl with only 8 ingredients, making them a quick and wholesome breakfast or brunch for any day of the week.
- griddle
- large mixing bowl
- whisk
- pancake batter dispenser
- 2 cups all-purpose flour
- 4 teaspoon baking powder
- 3 tablespoon sugar (white or coconut )
- 1 teaspoon salt
- 2 cups oat milk
- 4 tablespoon extra virgin olive oil
- 2 teaspoon vanilla extract
- 2 eggs
In a large mixing bowl combine the flour, baking powder, sugar, and salt.
Make a well in the center and add the oat milk, oil, vanilla extract, and eggs. Mix until smooth.
Melt 1 tablespoon butter over medium heat on a griddle. Fill the pancake batter dispenser or souple ladle with batter and pour onto the griddle.
When bubbles begin to form, flip with a spatula (about 2 minutes). Cook on other side for about 90 more seconds, or until both sides are golden brown.
Serve with maple syrup, yogurt, or fruit.
For an extra fluffy pancake, beat the eggs until foamy before adding to the batter.Â
This recipe can be made with any milk, dairy or non-dairy. Make a 1:1 substitution with almond milk, soy milk, cow's milk, or lactose-free milk.Â
Vanilla extract is optional, but does give the pancake a delicious vanilla flavor.Â
Butter or other oils can be used in place of the olive oil. Make a 1:1 substitution with unsalted butter, coconut oil, vegetable oil, or canola oil.
Claudia Lamascolo says
those looks like a fabulous dessert breakfast and right up my alley of loving every bite!
Kay says
Brilliant, my daughter has a dairy intolerance, so tries to avoid too much dairy! She loves this recipe!
Charla says
What perfect pancakes, I also love that you included gluten free and vegan options, both of which are suitable for my lifestyle.
SHANIKA says
Wow! These pancakes are so fluffy! I love using oat milk, so I definitely need to try this recipe!
Michele Peterson says
Very handy tip on beating the eggs until frothy. I've never done that when making pancakes and wow - it makes a big difference in how fluffy the pancakes are! Thanks!
Michal says
That looks so yummy! Love pancakes
Addison says
So thick and fluffy! Yum!
Lindsay Howerton-Hastings says
These look like the ideal basic pancake recipe to make again and again! YUM.