Start your morning with a delicious stack of these thick and fluffy Oat Milk Pancakes. They are made with just 8 ingredients and are bound to become your new favorite morning treat.
Pancakes are a nostalgic, weekend morning breakfast. Personally, I love to enjoy them as a treat. My Healthy Dairy-Free Pancakes are the ones I like to enjoy for breakfast because they're made with oat flour, along with other wholesome ingredients.
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❤️Why This Recipe is the Best
- Fluffy and flavorful: Most people love a good, fluffy pancake. Paired with a great flavor, these pancakes are deliciously indulgent. They have a light, buttery flavor with the perfect balance of sweetness.
- Quick and easy to make: In about 15 minutes, you can have this breakfast ready. They only require 8 ingredients and a few simple steps. Anyone can make them!
- Freezer-friendly: If you want to have some for meal prep, stick them in the freezer to have them ready.
- Versatile: Add your favorite toppings and mix-ins for different flavor combinations. You can also make them on the stove or even an electric griddle.
📝Ingredient Notes
- Flour: I use white all-purpose flour for a light and fluffy texture.
- Non-dairy butter: Use a non-dairy butter that you enjoy the taste of. I use Country Crock with Olive Oil stick butter. I think it tastes the closest to real butter. It also adds a great flavor to the pancakes.
- Pure maple syrup: This is not the same thing as pancake syrup. Pancake syrup has several additives like corn syrup, high fructose corn syrup, color additives, artificial flavors, and preservatives. Pure maple syrup only contains one ingredient: maple syrup. Adding maple syrup makes these pancakes sweet and gives them a delicious maple flavor.
🥛Substitutions
- Flour: You could use whole wheat flour for a healthier alternative, but it will change the texture. For a gluten-free option, I recommend using Bob's Red Mill Gluten-Free 1:1 Baking Flour.
- Pure maple syrup: You can use any sweetener of your choice. Some examples of what you could use would be honey, granulated sugar, or coconut sugar.
🍫Variations
- Berries: Add diced strawberries or blueberries with your pancake batter.
- Chocolate chips: Add ½ cup of dairy-free chocolate chips for chocolate chip pancakes.
- Cinnamon: This ingredient is a great flavor enhancer, especially for pancakes. Use ¼ teaspoon of cinnamon to your oat milk pancakes for another depth of flavor. I tend to add this to my pancake batter all the time.
- Pumpkin spice: For a fall flavor, add 1 to 2 teaspoons of pumpkin spice to your pancakes.
🥣How to Make Oat Milk Pancakes
- Sift the flour and baking soda into a medium-sized mixing bowl, then mix in the salt.
2. Add the remaining wet ingredients into a separate mixing bowl. Do not over-mix.
3. Combine the wet and dry ingredients just until well combined. Be careful not to over-mix.
4. Heat a non-sick skillet over medium-low heat and grease with non-dairy butter. Use an ice cream scoop or a ¼ cup measuring cup to add the batter to the pan. When the edges firm up and you see air bubbles throughout the pancake, it's ready to flip.
5. Cook for another minute on the other side. Repeat this process until all of the batter is used. Make sure the pan is well-greased with butter before adding more batter. It should make about 12 pancakes.
6. Serve with your favorite toppings. Enjoy!
🧊Storing
Store leftover pancakes in an airtight container in the refrigerator for 3 to 4 days. You can also freeze them. Separate each pancake with parchment paper, place them in a ziplock bag, and freeze them for up to 2 months. You can thaw them in the microwave and then heat them until warm.
✅Pro Tips
- Don't over-mix: Over-mixing the pancake batter can result in flat, tough, and rubbery pancakes. Just mix until the wet and dry ingredients are combined.
- Don't flip them too early: If you try and flip a pancake before it's ready, it will result in a mess. A pancake is ready to flip when the edges start to firm up and you see air bubbles throughout the wet batter of the pancake.
- Let the batter rest: Let the batter rest for about 5 minutes while the skillet heats up. Letting the batter rest will help it to thicken.
- Mix the wet ingredients first: Mix the wet and dry ingredients separately to help prevent over-mixing.
- Have the toppings ready before the pancakes are done: Have your toppings ready so the pancakes are eaten while they are still fresh and warm.
- Use an ice cream scoop: The batter is much easier to handle in an ice cream scoop.
🧈Serving Ideas
- Fresh fruit: Top with fresh berries or bananas with maple syrup and non-dairy butter.
- Fruit compote: You can use the blueberry compote that I make for my Blueberry Toast recipe. It's so flavorful and delicious.
- Peanut butter: Some people (I used to be one of them) love drizzling melted peanut butter over their pancakes.
- Whipped cream: I like to use Reddi Wip Non-Dairy Whipped Topping with Coconut Milk.
- Bacon or sausage
- Scrambled or fried eggs
⁉️Frequently Asked Questions
Flat pancakes usually come from over-mixing the batter. Pancake batter is very sensitive to over-mixing. The ingredients should only be mixed until fully combined. Another thing to check is the freshness of your baking powder. Baking powder that is expired will not allow the pancakes to rise as intended.
Every stove and pan is different. You should try bringing the pan over low to medium heat. Make sure to use a non-stick pan that's greased well. Test a pancake at that heat level and adjust if necessary.
Any toppings you like. Some common ones are fresh fruit such as blueberries, strawberries, raspberries, and bananas. Or use (dairy-free) whipped cream, melted peanut butter, chocolate chips, bacon, vanilla ice cream, and more!
Yes. You can use any other milk that you enjoy the taste of.
⭐️Before you go! If you loved this recipe for my Oat Milk Pancakes, leave a review and tell me about it. I'd love to hear from you!
📖 Recipe
Oat Milk Pancakes
Equipment
- Non-stick skillet
Ingredients
- 2 cups all-purpose flour packed and leveled
- ½ teaspoon coarse kosher salt
- 1 tablespoon baking powder
- 1 ½ cups oat milk room temperature
- ¼ cup pure maple syrup
- 3 tablespoons non-dairy butter melted
- 1 egg room temperature
- 2 teaspoons vanilla extract
Instructions
- Sift the flour and baking soda into a medium-sized mixing bowl, then mix in the salt.
- Add the remaining wet ingredients into a separate mixing bowl. Do not over-mix.
- Combine the wet and dry ingredients just until well combined. Be careful not to over-mix.
- Heat a non-stick skillet over medium-low heat and grease with non-dairy butter. Use an ice cream scoop or a ¼ cup measuring cup to add the batter to the pan. When the edges firm up and you see air bubbles throughout the pancake, it's ready to flip.
- Cook for another minute on the other side. Repeat this process until all of the batter is used. Make sure the pan is well-greased with butter before adding more batter. It should make about 12 pancakes.
- Serve with your favorite toppings. Enjoy!
Notes
- For another layer of flavor, I recommend adding ¼ teaspoon of ground cinnamon. These pancakes are still delicious without it, but if you're looking for more flavor, try this out.
- For gluten-free oat milk pancakes, use Bob's Red Mill 1:1 Baking Flour.
- Pancake batter can be sensitive. If you want fluffy pancakes, be very careful not to over-mix. If you like a flat pancake, you don't have to be as careful.
- Store these pancakes in an airtight container in the refrigerator for 3 to 4 days, or freeze them for up to 2 months.
Nutrition
Note: The nutrition label is only an estimate.
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