These fluffy oat milk pancakes are really easy to make, and perfect for breakfast or brunch. Oat milk is the perfect milk substitute in dairy free pancakes, and with this easy recipe they are ready in no time.
If you're looking for extra fluffy dairy free pancakes, this is the recipe for you! Oat milk is a great substitute for dairy milk, and these pancakes taste just the like traditional American pancakes you grew up with.
We love to serve pancakes for breakfast or brunch, but they are also great as a sweet snack, or even dessert.
Why you'll love it
- Easy traditional pancakes made with oat milk
- Popular breakfast or brunch recipe
- Healthy swaps available
- Really simple American pancakes
- The best dairy free pancake recipe
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All-purpose flour: Also known as plain flour, this is the key ingredient in pancakes. You can replace all or some of it with whole wheat flour to make a healthier version.
Oat milk: This creamy vegan milk alternative gives the pancakes a great texture. Use sweetened milk for a sweeter version.
Salt + cinnamon: Added for flavor. Both of them can be omitted if you want.
Eggs: The eggs will make the pancakes keep their shape, and prevent them from falling apart.
Vegetable oil: Makes the pancakes moist, and prevents them from sticking to the frying pan. You can also use canola oil or olive oil.
Baking powder: Makes the pancakes fluffy. Don't use bicarbonate of soda, or baking soda, as this would give the pancakes a bitter flavor.
You can find full instructions + ingredient measurements in the recipe card at the bottom of this page
One: Combine all the ingredients in a large mixing bowl, and combine to remove any lumps. This is easiest if you combine the wet ingredients first, and then add the dry ingredients.
Two: Warm up a frying pan or skillet with a splash of vegetable oil over medium heat. Add a ladle of pancake batter to the pan, and cook until the pancake feels solid, and is golden on the bottom. Use a spatula to flip the pancake, and cook until it's golden on the other side.
Repeat and cook pancakes until all the pancake batter is used. Depending on the size of your pancakes, this recipe will make 8-12 pancakes.
- Keep your cooked pancakes warm under a clean kitchen towel while you finish cooking the rest.
- Whisk the ingredients together until they are just combined. Be careful not to over mix them.
- The pancakes will have an even color if the frying pan is preheated before you add any pancake batter to them.
These fluffy oat milk pancakes are perfect served as an easy breakfast, brunch or snack. They are best served with delicious toppings. Here are some of my favorite options:
- Jams or sweet spreads like Instant Pot Apple Butter or chocolate spread
- Maple syrup, honey or agave nectar
- Peanut butter or other nut butters
- Fresh fruits and berries
- Ice cream, berry compote or chocolate if you're serving the pancakes as a dessert
Gluten free: Make sure that all ingredients are certified gluten free, including the oat milk. Gluten free oat milk, and gluten free all-purpose flour alternatives, are found in the allergy friendly section of some large supermarkets. You can also use gluten free almond milk or soy milk instead.
Vegan version: Use an egg replacer. Egg replacement powders can be found in the allergy friendly section of most major supermarkets.
Flavored pancakes: Add seasoning like gingerbread spice, or flavor extracts like vanilla extract, almond extract or strawberry extract.
Add-ins: These are also a great way to add flavor to the pancakes. Try adding blueberries, chocolate chips or diced fruits.
To make oat meal pancakes, you will need a mixing bowl and a whisk, as well as a frying pan or skillet to cook them in.
Any regular skillet will work perfectly fine. I like to use a non-stick frying pan, as they make it much easier to ensure an even cooking result, and reduce the risk of the pancakes getting stuck.
Store any leftover pancake batter in a sealed container in a refrigerator for up to 3 days, or store leftover pancakes for up to 5 days. The pancakes can be enjoyed cold, or reheated in a microwave if you prefer.
Pancakes are perfect to make as easy meal prep breakfasts or snacks. Make a big batch of them to enjoy throughout the week to save time on busy mornings.
If the pancakes are falling apart, or not keeping their shape, you might have to add more binding agent. This can happen if you use too small eggs, or too few eggs. Try adding an extra egg to the batter.
When pancakes taste bitter, it's usually because of the baking soda. In this recipe, we use baking powder instead, which doesn't cause this flavor. However, if you use baking soda instead of baking powder, you will have to add an acidic ingredient to neutralize the bitter flavor, such as yogurt, vinegar or lemon juice.
Pancakes will have an even golden color if they are cooked on a surface that has an even temperature. Make sure that you heat up the skillet, and the vegetable oil, before you add any pancake batter.
The first pancake tends to be a little pale, or cook unevenly, because the frying pan or skillet hasn't preheated properly. The next pancakes usually look a lot nicer.
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Frequently asked questions
Yes. Oat milk is a great substitute for whole milk in pancakes, as they have very similar textures. You won't be able to tell that the pancakes are dairy free.
Oat milk is a great substitute for dairy milk in most recipes. It's thick and creamy, and has a very mild flavor. If you use sweetened oat milk, you might have to reduce the amount of sugar added
You might also like these recipes
- Eggless Pancakes
- Quark Pancakes
- Chocolate Protein Pancakes
- Mango Pancakes
- Banana Protein Pancakes
- Healthy Greek Yogurt Pancakes
If you make this recipe, make sure to post a photo to Instagram with #hintofhealthy!
Oat Milk Pancakes
- Frying Pan
- Combine all the ingredients in a mixing bowl, and combine to remove any lumps. This is easiest if you combine the wet ingredients first, and then add the dry ingredients.
- Warm up a frying pan or skillet with a splash of vegetable oil on medium heat. Add a ladle of pancake batter to the pan, and cook until the pancake feels solid, and is golden on the bottom. Use a spatula to flip the pancake, and cook until it's golden on the other side.
- Repeat and cook pancakes until all the pancake batter is used. Depending on the size of your pancakes, this recipe will make 8-12 pancakes.
- Omit the sugar, or replace it with honey or maple syrup for a healthier version.
- Store leftover pancakes in a refrigerator for up to 5 days.
- Make sure to preheat the frying pan and oil before you add the pancake batter. This ensures an even cooking result.
- If the pancakes are sticking to the pan, you might have to add extra oil to the frying pan.
- If the pancakes are crumbling, or don't keep their shape, you can add an extra egg to the pancake batter.
Food safety tips
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove