These quick and easy ultra-fluffy oat milk pancakes melt in your mouth, are perfectly sweet, and are 100% dairy-free. They taste better than buttermilk pancakes (trust me)!
The fluffiest oat milk pancakes
Pancakes are a must on the weekends! My favorite part about pancakes is the little buttery, crunchy edges…. anyone else?! Anyways, I have so many pancake recipes on my blog – it’s kind of crazy. Both these banana chunky monkey pancakes and these protein blender pancakes are #1 on Google! But when I am in the mood for a more classic “buttermilk” and fluffy pancake recipe, I make these fluffy oat milk pancakes.
Oat milk pancakes are super light, airy, and fluffy. They are easy to make in under 15 minutes, and they only call for eight simple ingredients that you definitely already have in your pantry.
I love topping mine with a square of butter, a dash of maple syrup or honey, and even some fresh fruit or banana slices. Trust me, everyone will love this dairy-free pancake recipe.
I have been told they are better than classic buttermilk pancakes, but you will have to be the judge of that! I cannot wait to hear what you think 🙂 please leave a review below if you try them!
Why you’ll love this dairy-free recipe:
- Oat milk pancakes are extra fluffy and soft.
- They are made from scratch with basic ingredients.
- Ready in under 15 minutes.
- Perfect for breakfast, brunch, and meal prep.
- Add chocolate chips, blueberries, or banana slices.
- They melt in your mouth and have crispy, buttery edges.
- Best 100% dairy-free pancake recipe.
- They are ultra thick and fluffy.
- Try these caramelized banana foster pancakes next!
Ingredients needed & substitutions
These extra fluffy oat milk pancakes call for 8 simple ingredients. You’ll need flour, oat milk, an egg, vanilla, and a few other ingredients. Here is a list of all the ingredients so you are prepared:
- Flour: You can use regular all-purpose flour or gluten-free 1:1 baking flour.
- Baking Powder: Make sure to use baking powder, not baking soda! This helps the oat milk pancakes get extra fluffy.
- Sugar: A dash of sugar for some sweetness. You can use white sugar or coconut sugar.
- Salt: Plus a little salt for that sweet and salty combo.
- Egg: This helps bind the batter together and also adds some protein.
- Oat Milk: The star of the show! I reccomend full-fat oat milk for the softest pancakes. Oatlu is my favorite.
- Vanilla Extract: And a dash of vanilla for the best flavor.
- Butter or Coconut Oil: Finally, to make these pancakes moist and light, add in 2 Tablespoons of melted butter (vegan or regular) or coconut oil.
Kitchen tools required
You only need a few kitchen utensils to make these homemade oat milk pancakes. Here is a list:
- Two Mixing Bowls
- Large Saute Pan or Pancake Griddle
- Measuring Tools: 1/4 teaspoon, 1/2 teaspoon, 1 teaspoon, 1 tablespoon, 1/3 cup, and 1 cup.
How to make oat milk pancakes
These ultra-fluffy oat milk pancakes are so easy to make! You will be in and out of the kitchen in less than 15 minutes, plus clean up will be easy. Here are detailed step-by-step instructions with pictures for visual reference so any level cook can make them. The full recipe and ingredient measurements are at the bottom of this page in the recipe card.
First, whisk together the flour, baking powder, sugar, and salt in a large mixing bowl.
Then, whisk the egg then mix in the oat milk, vanilla, and melted butter in a second mixing bowl.
Now, add the wet ingredients to the flour mixture, and whisk gently until a batter is formed; some lumps are OK! Do not over-mix – it will make the pancakes tough. Add 1 – 3 Tablespoons more oat milk if the batter is too thick.
Next, heat a large pan or pancake griddle to medium heat and add a little butter. Once melted, pour about ¼ cup of batter onto the hot pan for each pancake. Add mix-ins if desired by arranging blueberries, banana slices, or chocolate chips on top of each pancake.
Cook for about 2 minutes until little bubbles form on the tops of the pancakes, and the bottoms are golden brown. Gently flip and cook the other side for about 1 minute.
Repeat step 4 with the remaining batter, adding more butter to the pan as needed.
Then, serve immediately with your favorite maple syrup and top with fresh berries/fruit. Enjoy!
Recipe tips & variations:
- Spoon and level your flour. Measuring the right amount of flour by spooning and leveling it in a measuring cup is super important. You will add too much flour if you scoop the flour directly out of the bag since the flour gets compacted into the measuring cup – too much flour will make the pancakes dry.
- Add mix-ins. Add a sprinkle of chocolate chips, blueberries, or banana slices to each pancake once you pour the batter into the pan.
- Check the freshness of your baking powder. If your baking powder is expired or old, the pancakes will not rise!
- Don’t overmix the batter. Make sure to whisk your pancake batter until just combined. Some lumps in the batter are totally OK! The pancakes will be tough, dense, and flat if you overmix it.
- Add chia seeds. For extra omaega 3, feel free to add 1 – 2 Tablespoons of chia seeds into the batter before cooking the pancakes.
- Cinnamon Oat Milk Pancakes. Add in 1 teaspoon of ground cinnamon for all the fall flavors!
- Pumpkin Spice Oat Milk Pancakes. You can also add 1 – 2 teaspoons of pumpkin spice in the batter if you want.
- Wipe the pan between batches. I always wipe down the pan with a paper towel between batches; then I add fresh butter or cooking oil, let it heat up, and continue making pancakes. This ensures the fluffiest pancakes without the taste of burned butter.
- Fresh berries
- Banana slices
- Maple syrup
- Greek yogurt
- Whipped cream
- Chocolate chips
- Chocolate sauce
- Peanut butter or almond butter
- Date syrup
Why these oat milk pancakes healthy:
I consider these oat milk pancakes to be healthy for many reasons. First, they are made with minimal ingredients that will leave you feeling nourished and good. Second, we use oat milk instead of regular milk, which makes these pancakes naturally dairy free. Third, the egg adds protein. Fourth, we use coconut oil (or vegan butter) which adds a source of healthy fat.
Frequently Asked Questions
What is oat milk?
Oat milk is a creamy plant-based milk made from rolled oats! It is made by soaking oats in water and then straining and juicing them through a cheesecloth until you are left with milk.
What does oat milk taste like?
Oat milk surprisingly tastes similar to cow’s milk but is much creamier. Oat milk is naturally sweeter than other dairy-free alternatives and tastes slightly nutty. It is so delicious!
Are they dairy free?
Yes, these oat milk pancakes are 100% dairy-free.
Can I make these pancakes gluten-free?
You can easily make these oat milk pancakes gluten-free by using gluten-free 1:1 all-purpose flour. I recommend this brand.
Can I make mini pancakes?
Absolutely! To make mini silver dollar oat milk pancakes, only add 2 Tablespoons of batter to the hot pan. You will also need to reduce the cooking time by about 1 minute.
Can I make them without eggs?
To make these oat milk pancakes vegan, you can substitute the egg with a flax egg. Make your flax egg by mixing 2.5 Tablespoons of ground flax meal with 6 Tablespoons of warm water. Let the mixture sit for 5 minutes, then fold it into the pancake batter.
Can you freeze pancakes?
Yes, you can freeze leftover pancakes. Let them cool to room temperature, then wrap them in plastic wrap and place them into a freezer-safe bag. You can freeze pancakes for up to 3 months. When you are ready to enjoy them, place frozen pancakes on a microwave-safe plate and microwave for 30 – 60 seconds until warm. You can also reheat in the oven at 300°F for 5 – 10 minutes until warm.
How to store and reheat:
Storing: If you have leftovers, store the oat milk pancakes in an airtight container in the fridge for up to 4 days.
Reheating: For best results, reheat them in the microwave for 30 – 90 seconds until warm.
If you loved this recipe, try these next!
- Healthy Chunky Monkey Banana Pancakes
- Fluffiest Blueberry Lemon Pancakes
- Pumpkin Protein Pancakes
- Banana Foster Pancakes
- 3 Ingredient Banana Oat Pancakes
- Protein Oatmeal Blender Pancakes
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don’t forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
Fluffy Oat Milk Pancakes
- 1 ½ cups all-purpose flour, spooned and leveled (gluten-free if needed)
- 2 ½ tsp baking powder
- 2 tbsp granulated sugar,
- ¼ tsp salt
- 1 large egg
- 1 ⅓ cups oat milk (full fat is best), 1 – 3 Tablespoons more if needed*
- ½ tsp vanilla extract
- 2 tbsp unsalted butter (melted), vegan butter or refined coconut oil work too
- Optional Mix-Ins: blueberries, chocolate chips, banana slices
- In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt.
- In another bowl, whisk the egg, then mix in the oat milk, vanilla, and melted butter.
- Add the wet ingredients to the flour mixture, and whisk gently until a batter is formed, some lumps are OK! Do not over-mix – it will make the pancakes tough. Add 1 – 3 Tablespoons more of oat milk if the batter is too thick.
- Heat a large pan or pancake griddle to medium heat and add a little butter. Once melted, pour about ¼ cup of batter onto the hot pan for each pancake. Add mix-ins if desired by arranging blueberries, banana slices, or chocolate chips on top of each pancake. Cook for about 2 minutes until little bubbles form on the tops of the pancakes, and the bottoms are golden brown. Gently flip and cook the other side for about 1 minute.
- Repeat with the remaining batter, adding more butter to the pan as needed.
- Serve with your favorite maple syrup and top with fresh berries/fruit. Enjoy!
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