Oat Milk Pancakes

These oat milk pancakes are so thick and fluffy, you won’t believe them to be dairy free! Made with simple ingredients, they take minutes to make and easily customizable! 

Oat Milk Pancakes

Whenever I’m craving a dairy free pancakes, my favorite recipes to make are almond milk pancakes, oatmeal pancakes, and these oat milk pancakes. 

Over the past year, you’ve probably seen oat milk available in more and more places. From Starbucks to Dunkin donuts, to even mainstream grocery stores, oat milk is increasingly becoming popular. As someone who has stuck to almond milk or coconut milk as my beverage of choice, I was very intrigued. I’ve tried a plethora of milk alternatives and unfortunately, none of them has really hit the mark. That is, until I tried oat milk. 

Unlike other plant based kinds of milk, oat milk is in its own lane. It is naturally sweet and creamy, and I love drinking it on its own. However, it’s also fabulous in recipes and meals. While I love using it in a smoothie or a classic oat milk latte, my absolute favorite way to use it is in pancakes!

I’ve been meaning to share an oat milk pancake recipe for quite some time. They’ve been my go-to breakfast over the past few months and I can’t see myself stopping anytime soon. They take minutes to make and turn out perfect every time.

Now, they make look incredibly fancy, but I promise you they are ridiculously foolproof. No eggs and no dairy are needed, but you’d never tell. The texture is soft, thick, and extra fluffy, thanks to a secret trick! They are naturally sweet and perfect to drizzle with some syrup or a pat of butter.

I had some friends over for a pancake breakfast and NO ONE believed me when I said these pancakes were milkless- They thought it had to have dairy in them!

How do you make pancakes with oat milk?

The Ingredients

• Flour– Either all purpose flour, wholewheat flour, or gluten free all purpose flour can be used. If you use the gluten free option, be sure the flour blend has added xanthan gum. 
• Salt– A pinch brings out the sweetness of all the other ingredients. 
• Baking powder– Gives the pancakes some rise and fluffiness. 
• Sweetener of choice– White sugar, brown sugar, or any other granulated sweetener can be used. 
• Oat milk– The key ingredient! I prefer Oatly and Chobani oat milk blends. 
• Oil– Any neutral flavored oil can be used, like vegetable, safflower, or even refined coconut oil.

The Instructions

Start by adding your dry ingredients into a large mixing bowl and mix to combine. Next, add the wet ingredients and mix well, until a thick batter remains. Let the mixture sit for 5 minutes, to thicken even further.

Now, place a greased non-stick pan over medium heat. Once hot, pour large spoonfuls of the batter onto it. Once the batter has been placed on it, cover the pan and let the pancakes cook for 3-4 minutes, before flipping and cooking for a further 2 minutes. 

Tips to make the best oat milk pancakes

• The sweetener amount suggested is minimal. If you’d prefer sweeter pancakes, you can double the amount. 
• Covering the pancakes ensures they puff up and become extra thick and fluffy. The pancakes will still turn out great if you don’t cover them. 
• Do not overcrowd the pan so that the pancakes have sufficient room to rise and puff up. 
• Feel free to fold through blueberries, strawberries, chocolate chips, or your favorite mix-ins. 

Storing and freezing pancakes

• To store: Pancakes can be stored in the refrigerator, covered, for up to 1 week.
• To freeze: Place leftover pancakes in a ziplock bag and store them in the freezer for up to 6 months. 
• Reheating: Heat in a non-stick pan until warm.

More dairy free breakfast recipes to try

• Cinnamon rolls
• Breakfast cookies
• Overnight oats
• Coconut milk smoothie
• Breakfast cake

Oat Milk Pancakes

5 from 138 votes

These oat milk pancakes are so thick and fluffy, you won't believe them to be dairy free! Made with simple ingredients, they take minutes to make and are easily customizable!

Servings: 4 servings

Prep: 5 mins

Cook: 5 mins

Total: 10 mins

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Ingredients  

1x2x3x

• ▢ 1 1/2 cups flour all purpose, wholewheat, or gluten free all purpose
• ▢ 1/4 teaspoon salt
• ▢ 1 1/2 tablespoon baking powder
• ▢ 2 tablespoon sugar of choice white, brown, coconut, etc.
• ▢ 1 1/2 cups oat milk
• ▢ 3 tablespoon oil I used vegetable oil

Instructions 

• In a large mixing bowl, add your dry ingredients and mix well. Add the wet ingredients and mix until fully incorporated. Let the batter sit for 5 minutes, to thicken further.
• Place a greased non-stick pan over medium heat. Once hot, pour large spoonfuls of the batter onto the pan. Cover the pan immediately, and cook for 3-4 minutes, before flipping and cooking for a further 2 minutes.
• Repeat until the pancake batter has been used up.

Notes

TO STORE: Pancakes can be stored in the refrigerator, covered, for up to 1 week.

TO FREEZE: Place leftover pancakes in a ziplock bag and store them in the freezer for up to 6 months. 

TO REHEAT: Heat in a non-stick pan until warm.

Nutrition

Serving: 1servingCalories: 285kcalCarbohydrates: 39gProtein: 6gFat: 12gSodium: 666mgPotassium: 95mgFiber: 2gVitamin A: 185IUCalcium: 401mgIron: 3mgNET CARBS: 37g

Course: Breakfast

Cuisine: American

Author: Arman

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