Incredibly fluffy oat milk pancakes are the perfect breakfast and brunch recipe. This foolproof pancake recipe is made with a handful of simple ingredients and can be made dairy free and gluten free. They taste better than buttermilk pancakes!
My favorite dairy free pancake recipe
Pancakes are a must on the weekends! They remind me of waking up on a Saturday morning and running downstairs to watch cartoons as my mom made us chocolate chip pancakes. But to be honest, I think my favorite part was the little buttery crunchy edges…. anyone else?!
Oat milk pancakes are super light, airy, and fluffy. Not only are they easy to make, but they only call for simple ingredients that you are bound to already have in your pantry.
Top with a square of butter, a dash of maple syrup or honey, maybe even some fresh fruit. Everyone will love this healthier breakfast recipe. Plus, I have been told they are better than buttermilk pancakes, but you will have to be the judge of that!
Fluffy oat milk pancakes are the perfect weekend breakfast recipe. They only call for 8 simple ingredients that you probably already have in your pantry! Here is a quick list of what you’ll need:
- All-purpose flour: First up, you’ll need 1 and 1/2 cups of all purpose flour for the base of these ultra fluffy dairy free pancakes. If you are gluten free, I recommend this one.
- Baking powder: To make these pancakes rise, you’ll need barking powder, which is not the same as baking soda.
- Sugar: Next up, you’ll need a dash of sugar.
- Salt: Plus a little salt for that sweet and salty combo.
- Egg: 1 egg is plenty to bind the batter together and help these oat milk pancakes rise.
- Oat milk: The star of the show! You will need 1 and 1/2 cups of your favorite oat milk. I reccomend a thicker brand like Oatly, Trader Joe’s, or Whole Foods.
- 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.
The sky is the limit when it comes to these oat milk pancakes. You can add any mix-ins you want. Here is a list of what I recommend!
- Chocolate Chip Oat Milk Pancakes: Add a sprinkle of your favorite chocolate chips to each pancake once you pour the batter into the pan.
- Banana Oat Milk Pancakes: Everyone loves banana pancakes! Simply add thinly sliced bananas on top of each pancake before flipping them in the pan.
- Blueberry Oat Milk Pancakes: If you are in the mood for some fresh fruit pancakes, add blueberries!
- Chia Oat Milk Pancakes: For extra health benefits 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.
How to make oat milk pancakes
These 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.
Step 1: First, in a large mixing bowl, whisk together the flour, baking powder, sugar, and salt. In another bowl, lightly beat the egg then whisk in the oat milk, vanilla, and melted butter.
Step 2: Then, add the wet ingredients to the flour mixture, and whisk until a batter is formed. Do not over mix, it will make the pancakes tough.
Step 3: Heat a large pan or griddle to medium heat. If you are not using a non-stick pan, add a little butter.
Step 4: Once melted, pour about 1/4 cup of batter onto the hot pan and add desired mix-ins – chocolate chips, blueberries, banana slices, etc. 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.
Step 5: Repeat steps 5 – 7 with the remaining batter, adding more butter to the pan as needed.
Serve immediately with fresh fruit, maple syrup, nut butter, or honey!
I love these fluffy pancakes as is, but if you want to customize them to your preferences, be my guest! Here is a list of my recommended ingredient substitutions to help you out.
- Oat Milk: You can substitute the oat milk with almond milk, cashew milk, or regular milk. I would use 1 + 1/4 cup instead of 1 + 1/2 cup.
- Butter: If you want to make these pancakes 100% dairy free, use vegan butter or refined coconut oil (you can’t taste the coconut).
- All-Purpose Flour: If you are gluten free, use gluten free all purpose flour.
- Orangic cane sugar: Feel free to coconut sugar to make these pancakes refined sugar free.
Are they healthy?
Yes, I consider these oat milk pancakes to be healthy. 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, the coconut oil (or butter / vegan butter) adds a source of healthy fat.
Fequently Asked Questions
What is oat milk?
Oat milk is a creamy plant based milk made from oats! It is made by soaking oats in water 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. In fact, oat milk is naturally sweeter than other dairy free alternatives and tastes slightly nutty. It is so delicious!
Can I make them gluten free?
Yes, you can make these pancakes gluten free by using gluten free 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.
How to make pancakes without eggs?
To make these oat milk pancakes vegan, you can substitute the egg with a flax egg. To make a flax egg, mix 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 I freeze leftover 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.
Check these breakfast recipes next!
- Protein Oatmeal Blender Pancakes
- Vegan Baked Oatmeal
- Spinach Mushroom & Feta Quiche with Sweet Potato Crust
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!
Oat Milk Pancakes
- 1.5 cups all-purpose flour, spooned and leveled (gluten-free if needed)
- 2.5 tsp baking powder
- 2 Tbsp sugar, cane or coconut
- 1/4 tsp salt
- 1 egg
- 1+ 1/3 cups oat milk *
- 1/2 tsp vanilla extract
- 2 Tbsp melted butter, vegan butter, or refined coconut oil
- Optional mix-ins: banana slices, chocolate chips, blueberries
- In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt.
- In another bowl, lightly beat the egg then whisk in the oat milk, vanilla, and melted butter.
- Add the wet ingredients to the flour mixture, and whisk until a batter is formed. Do not over mix, it will make the pancakes tough. If the pancake batter is too thin (because you are using thinner oat milk), add in 1 - 3 Tablespoons more flour to thicken it up.
- Heat a large pan or griddle to medium heat. If you are not using a non-stick pan, add a little butter.
- Once melted, pour about 1/4 cup of batter onto the hot pan and add desired mix-ins - chocolate chips, blueberries, banana slices, ect.
- 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 steps 5 - 7 with the remaining batter, adding more butter to the pan as needed.
- Serve immediately with fresh fruit, maple syrup, nut butter, or honey!
Recipe by Tati Chermayeff / Healthful Blondie + Photos by The Travel Palate
I only recommend products I absolutely love and use myself. In full disclosure, by purchasing a product I recommend, I may receive a small compensation. Thank you for supporting Healthful Blondie!
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