Oat Milk Pancakes

These Oat Milk Pancakes are dairy-free, fluffy and easy to make! They come together quickly in just one bowl, so they're the perfect everyday pancakes.

Why You'll Love This Recipe

You are going to love how quick and easy these pancakes are to make! Using one bowl, they're ready in just 15 minutes. Pancakes aren't just for Saturday or Sunday breakfast anymore.

They're dairy-free, vegan, and full of flavor. These Oat Milk Pancakes are super light and fluffy, and will melt in your mouth.

These are great to meal prep for the week, since they're simple to heat up. You can even customize them with your favorite mix-ins or toppings.

If you like pancakes, then you'll have to try these confetti pancakes. If you want more recipes using oat milk, make this creamy oat milk hot chocolate.

Ingredients

Just a handful of simple ingredients come together to make these pancakes. You probably already have most of these in your pantry.

• Flour: All-purpose flour, spooned and leveled.
• Sugar: A little bit of granulated sugar, to sweeten them up.
• Baking Powder: Baking powder helps the pancakes become nice and fluffy.
• Salt: Fine sea salt.
• Oat Milk: Original oat milk. You can substitute for your preferred type of milk. Almond milk, whole milk, 1% and 2% milk all work in this recipe.
• Oil: Vegetable oil or melted coconut oil. Plus more for greasing the griddle or pan.
• Vanilla Extract: A little vanilla extract for added flavor.

How to Make Oat Milk Pancakes

1. In a medium bowl, whisk together the flour, sugar, baking powder and salt. Add the oat milk, oil, and vanilla extract. Whisk until just combined. Do not over mix, there will be some lumps.
2. Heat a griddle to 375°F or a large skillet over medium-low heat. Once it's hot, lightly grease with butter or oil.
3. Pour ¼ cup of batter for each pancake onto the griddle or skillet. You may be able to make several at a time depending on the size of your griddle or skillet. Flip pancakes after about 2-3 minute when several bubbles begin to form, edges start to set, and bottoms are golden brown. Cook another 1-2 minutes on the other side or until golden. Repeat with remaining batter.
4. Serve and enjoy!

Tips for Making Pancakes

• If the batter is too thick, just add an extra splash of milk. The batter should be slightly thick but can be poured from a measuring cup or ladle. Just be sure not to add too much milk. If the batter is too thin, the pancakes will be too thin and won't fluff up.
• Do not over mix the batter. This makes a tough and spongy pancake. You want there to be small lumps when combining the ingredients.
• To ensure you have light and fluffy pancakes, don't flip them more than once or press them down with the spatula. Using a spatula, gently lift a corner of the pancake to see if it's golden underneath and ready to flip.
• Adjust the temperature as needed, as every pan and griddle cooks and retains heat differently. I like to test one pancake first to see how it comes out before cooking the rest.
• Use your wrist to flip pancakes instead of your whole arm. It will give the pancakes an even shape.

Variations

Add your favorite mix-ins: Blueberries, thin banana slices, chocolate chips or sprinkles.

Use different milk: Swap out the oat milk for any other type of milk. 1%, 2%, or whole milk would all work in this recipe. You could also use almond milk or another non-dairy milk.

Add some spice: Mix in ¼ teaspoon of cinnamon or pumpkin spice when whisking the dry ingredients together.

Serving Suggestions

Serve a stack of Oat Milk Pancakes for a weekday breakfast or weekend brunch. Top with fresh berries, a pat of butter, maple syrup, and/or whipped cream.

Frequently Asked Questions (FAQ's)

More Recipes

If you like these oat milk pancakes, then you'll love these other breakfast and brunch recipes!

• Cherry Chocolate Chip Muffins
• Summer Berry Baked Oatmeal
• Yogurt Granola Bowl
• Zucchini Muffins
• Chocolate Chip Pumpkin Bread

If you make this recipe, don't forget to come back and leave a 5-star rating with a comment below.

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