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dairy-free fluffy oat milk pancakes

Fluffy Oat Milk Pancakes

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)!
5 from 9 votes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Serving 6 servings

Ingredients
 

  • 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

Instructions

  • 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!

Notes

* Not all oat milk brands are the same. I recommend a thicker one, like Oatly, Trader Joe's brand, or the Whole Foods brand. If using the Kirkland brand, only use 1 + 1/4 cup of oat milk.
Flour: You can substitute with gluten-free all-purpose 1:1 baking flour if needed.
Butter: You can use regular butter, vegan butter, or coconut oil.
Storing: If you have leftovers, store the oat milk pancakes in an airtight container in the fridge for up to 4 days.
Freezing: 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.
Reheating: For best results, reheat them in the microwave for 30 – 90 seconds until warm.

Nutrition

Calories: 205kcal | Carbohydrates: 34g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 41mg | Sodium: 312mg | Potassium: 73mg | Fiber: 1g | Sugar: 8g | Vitamin A: 271IU | Calcium: 185mg | Iron: 2mg
Course Breakfast
Cuisine American, Healthy
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