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 11 votes

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Prep Time 5

Cook Time 10

Total Time 15

Serving servings

Ingredients

1 ½ cups all-purpose flour, spooned and leveled (gluten-free if needed)
2 ½ teaspoon baking powder
2 tablespoon granulated sugar
¼ teaspoon salt
1 large egg
1 ⅓ cups oat milk (full fat is best), 1 – 3 Tablespoons more if needed*
½ teaspoon vanilla extract
2 tablespoon unsalted butter (melted), vegan butter or refined coconut oil work too
Optional Mix-Ins: blueberries, chocolate chips, banana slices

Instructions

Mix the dry ingredients. In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt.
Mix the wet ingredients. In a separate bowl, whisk the egg, then add the oat milk, vanilla, and melted butter. Whisk until smooth.
Combine. Pour the wet ingredients into the dry and whisk gently until just combined. Lumps are okay, do not overmix or the pancakes will turn out tough. If the batter feels too thick, add 1-3 tablespoons more oat milk.
Heat the pan. Heat a large nonstick pan or griddle over medium heat and add a small pat of butter. Let it melt fully before adding batter.
Cook the pancakes. Pour about ¼ cup of batter per pancake onto the hot pan. Add mix-ins now if using (blueberries, banana slices, or chocolate chips). Cook for about 2 minutes, until bubbles form on top and the bottoms are golden brown.
Flip and finish. Gently flip and cook the other side for about 1 minute, until golden. Transfer to a plate.
Repeat with remaining batter. Wipe the pan with a paper towel between batches and add fresh butter as needed for clean, golden pancakes.
Serve. Stack warm pancakes on a plate and top with maple syrup, fresh berries, or your favorite toppings. Enjoy!

Notes

Oat Milk: Not all oat milk is created equal. Use a thicker, full-fat brand like Oatly, Trader Joe's, or Whole Foods 365 for the fluffiest pancakes. If using a thinner brand like Kirkland, reduce the amount to 1¼ cups so the batter isn't too runny.

Flour: Substitute with a 1:1 gluten-free baking blend (like Bob's Red Mill or King Arthur) to make these gluten-free. Always spoon and level your flour, scooping straight from the bag packs in too much and makes the pancakes dry.

Butter: Regular butter, vegan butter, or refined coconut oil all work. Refined coconut oil is best if you don't want a coconut flavor.

Egg-Free Option: Swap the egg for a flax egg (2.5 tablespoons ground flax meal + 6 tablespoons warm water, rested 5 minutes) to make these vegan.

Storing: Store cooled pancakes in an airtight container in the fridge for up to 4 days.

Freezing: Cool completely, then stack with parchment between each pancake and transfer to a freezer-safe bag. Freeze for up to 3 months.

Reheating: Microwave for 30-60 seconds, toast straight from the fridge or freezer for crispy edges, or warm in a 300°F oven for 5-10 minutes.

Nutrition

Course Breakfast

Cuisine American, Healthy

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