Light and fluffy oat milk pancakes. A simple way to make a quick and delicious breakfast or brunch.
These oat milk pancakes are to die for! They are light and fluffy, and so simple to make.
This recipe for oat milk pancakes can be made with only a handful of simple ingredients.
You wouldn’t believe these pancakes are dairy free and can be made vegan friendly. They are so soft and delicious, making them perfect for breakfast (or even as dessert).
These delicious and easy pancakes can also be made gluten free by using a gluten free all purpose flour.
You could top these oat milk pancakes with just about anything. Some of our favorite topping combinations include:
- Fresh fruits and berries, such as blueberries and strawberries,
- Honey or maple syrup and butter,
- Biscoff spread and crushed biscoff biscuits,
- Nutella and crushed nuts such as pistachios or almonds.
Why You'll Love This Recipe
- These oat milk pancakes are dairy free and can easily be made gluten free.
- Soft and fluffy dairy freepancakes which are perfect for breakfast, brunch, or even dessert!
- It only takes about 15 minutes to make these pancakes. You can even make the batter the night before and cook them the next day.
- This dairy free pancake recipe is simple and quick to make.
- There are three (3) simple steps to making these easy pancakes.
Please note that below is a guide for some of the ingredients we used in the recipe. The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.
- All purpose flour: You can substitute gluten free all purpose flour if desired.
- Baking Powder
- Sugar of choice: You could use white granulated sugar, brown sugar, monk fruit sugar.
- Unsweetened Oat Milk: If you use a sweetened oat milk, you may need to adjust the sugar to taste.
- Vegetable Oil
- Vanilla Extract: Or vanilla essence
This recipe makes about 10 to 12 pancakes with oat milk.
Step One: Place the flour, salt, baking powder, and sugar in a large mixing bowl. Combine.
Step Two: Make a well in the center of the combined dry ingredients and add the oat milk, oil, and vanilla extract. Mix well until there are no lumps. It can help to use a whisk.
Step Three: Grease a pan and heat on medium heat. Scoop out the batter and place in the heated pan. I like to use a ¼ cup (50 grams, 1.76 ounces) of batter for each pancake.
Cook the batter until you begin to see bubbles form on the top. This may take about 2 to 3 minutes.
When you see bubbles, flip the pancake and cook for a further 2 to 3 minutes, or until both sides are golden brown. Remove from heat. Repeat for remaining batter. Serve.
Tips for Success
Make sure your frying pan is hot before adding your batter to the pan.
Cost To Make
Estimated cost = $1.61 for 10 pancakes, or $0.16 a pancake.
Substitutions / Variations
Try some of these variations on oat milk pancakes:
- Banana oat milk pancakes: Add thinly sliced bananas on top of your pancakes before you flip them in the pan.
- Chocolate chip oat milk pancakes: Add some chocolate chips to your batter.
Some topping ideas for pancakes with oat milk include:
- Fresh fruits and berries,
- Butter and maple syrup
- Chopped nuts, such as pistachios or almonds.
Store these healthy oat milk pancakes in an air tight container in the fridge for 1 to 2 days. They are best eaten on the day they are made.
To reheat oat milk pancakes, you could use the microwave or heat them over low heat in a frying pan.
You can also freeze these pancakes for 2 to 3 months. Before freezing, allow the pancakes to come to room temperature and then wrap in plastic wrap or a freezer safe bag.
Yes, if you don’t have oat milk, you can use any other kind of milk that you have on hand.
For example, you could use cows milk, almond milk, or even soy milk.
Yes, you can.
Made this recipe? Let us know how it went in the comments below! We'd love to hear how it turned out.
More Breakfast Recipes
Oat Milk Pancakes
- 1 ½ cups (260 grams, 9.17 ounces) all purpose flour or gluten free all purpose
- ¼ teaspoon salt
- 1 ½ tablespoons (15 grams, 0.53 ounces) baking powder
- 1 ½ tablespoons of sugar of choice white, brown, etc
- 1 ½ cups (375 grams, 13.22 ounces) unsweetened oat milk
- 2 tablespoons of vegetable oil plus extra to grease your frying pan
- 1 ½ teaspoon vanilla extract optional
- Place the flour, salt, baking powder, and sugar in a large mixing bowl. Combine.
- Make a well in the center of the combined dry ingredients and add the oat milk, oil, and vanilla extract. Mix well until there are no lumps. It can help to use a whisk.
- Grease a pan and heat on medium heat. Scoop out the batter and place in the heated pan. (see note 1). Cook the batter until you begin to see bubbles form on the top. This may take about 2 to 3 minutes. When you see bubbles, flip the pancake and cook for a further 2 to 3 minutes, or until both sides are golden brown. Remove from heat. Repeat for remaining batter. Serve.
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