Oat Milk Pancakes are soft, fluffy, and so easy to make! Whip up a batch of these dairy-free hotcakes in just a few minutes with a handful of pantry ingredients. Serve with fruit and maple syrup for the perfect brunch.
We love the flavor and texture of oat milk and try to incorporate into our recipes whenever we can. These pancakes are a perfect example of how oat milk makes recipes better. The sweet oat milk combined with the other ingredients create perfectly savory and sweet pancakes.
Make this recipe with butter, dairy-free butter, or olive oil. This recipe yields a perfect stack of fluffy golden pancakes you won't believe are dairy-free. Serve it with Fresh Squeezed Orange Juice, Caramel Iced Coffee, and Perfect Fried Eggs (4 Types) for a delicious brunch spread!
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About Oat Milk Pancakes
- Taste - The pancakes are perfectly sweet and little savory.
- Texture - They have a slightly crispy outside and light and fluffy inside.
- Effort - Making oat milk pancakes is easy. All you need to do is make the egg mixture then cook it.
- Time - Preparation takes 5 minutes and cook time is just 15 minutes.
Why Oat Milk?
Oat milk has become our go to milk! We love the lightly sweet taste and how it goes well with with just about anything. In our pancake mix, it adds a uniquely sweet flavor while maintaining the fluffy pancake texture.
Ingredients
- Flour - All purpose flour provides structure to the pancakes.
- Granulated sugar - Sugar adds sweetness.
- Baking powder - Baking powder is a leavening agent that makes the pancakes fluffy.
- Kosher salt - Salt accentuates the other flavors and balances the sweetness.
- Egg - Egg binds the ingredients together. Use a room temperature egg so it spreads evenly throughout the batter.
- Oat milk - Oat milk is a dairy free milk that adds flavor and helps create the consistency of the batter.
- Vanilla extract - Vanilla extract adds complexity and sweetness to the pancakes. For a stronger vanilla flavor, use vanilla bean paste.
- Butter - Melted butter is best for the batter texture and adds a buttery flavor. You can use either regular butter or dairy free butter.
- Cooking oil - Use cooking oil with a high smoke point like avocado oil, vegetable oil, or grapeseed oil. Butter will burn the pancakes.
See recipe card for quantities.
Substitutions
- Milk - You can also use regular whole milk or a milk alternative, including almond milk, cashew milk, and soy milk.
- Flour - Use oat flour of wheat flour instead of regular flour if you want a healthier flour or prefer the taste.
Variations
- Berries - Fresh fruit like raspberries or blackberries makes a tart, sweet, and healthy addition.
- Powdered sugar - Sprinkle powdered sugar on the pancakes for a sweet final touch.
- Cinnamon - Cinnamon adds a light yet distinct spice and warmth.
- Chocolate chip pancakes - Add semi sweet chocolate chips to the batter to make chocolate chip pancakes.
- Whipped cream - If you want to make this dish extra rich and indulgent, top it with our Homemade Whipped Cream.
- Banana pancakes - Add sliced banana to the batter or caramelized banana for extra sweet banana flavor.
- Cinnamon poached pears - Add cinnamon poached pears for caramelized deliciousness.
- Nuts - Chopped pecans and walnuts add crunchiness.
- Apple curd - Enjoy the waffles with apple curd for a rich caramel apple topping.
Instructions
- Mix dry ingredients - Add flour, sugar, baking powder, and salt to a large mixing bowl and whisk. (Photo 1)
- Mix wet ingredients - In a separate mixing bowl, whisk egg, oat milk, vanilla extract, and melted butter until combined. (Photo 2)
- Combine the ingredients - Then add the dry mixture to the wet mixture and whisk just until the lumps are gone and the ingredients are combined. (Photo 3 and 4)
- Prepare pan - Heat a griddle or large skillet over low-medium heat and spray with cooking spray or wipe with a neutral cooking oil. (Photo 5)
- Cook pancakes - Use a ladle to add batter to the pan, about ¼ cup per pancake. Then use the back of the ladle to gently spread the batter into circle. Once the batter begins to bubble and the underside turns golden brown, use a spatula to flip the pancake over and cook until golden brown. Repeat until all of the batter is used. (Photo 6 and 7)
- Serve - Serve with butter, fruit, and/or maple syrup. (Photo 8)
Pro tip: Be careful to not over mix the batter or the pancakes can get tough.
What to Serve with Dairy Free Pancakes
These dairy free pancakes are a delicious breakfast or brunch. We usually enjoy them with an Orange Juice, Caramel Iced Coffee, or a Vanilla Matcha Latte. If you want to make an extra filling brunch, make these easy pancakes with eggs and bacon or fried spam.
Recipe FAQs
Some alternative milks you can use include soy milk, almond milk, oat milk, or cashew milk. Our favorite is oat milk because we love the sweet and light flavor.
Both baking soda and the batter's thickness make the pancakes fluffy. A thick batter won't spread much on the pan resulting in taller and fluffier cakes.
Eggs provide structure and allow the pancake to rise. It also adds a rich flavor to the pancakes.
The batter should be thick enough that it slowly drips off your spatula. If it runs quickly off the ladle, it is too thin. If it is too thin, it will spread too much on the pan and the pancakes will be too thin.
Pancakes and hotcakes are the same and are used interchangeably throughout the United States. They are also referred to as flapjacks.
Equipment
This oat milk pancakes recipe requires a few kitchen essentials, including a mixing bowl, spatula, ladle, and non-stick pan or griddle.
To explore more kitchen items to make your kitchen complete, head to our Kitchen Essentials shop.
Storage
These dairy free pancakes are best enjoyed fresh out of the pan, but sometimes you have leftovers. Store leftover pancakes in an air-tight container in the refrigerator for up to 2 days. To reheat the leftovers, heat a tablespoon of oil in a non-stick pan or griddle over low heat then warm each side of the pancakes for a minute or two.
Cooking Tips
- Use a non-stick pan so the pancakes are easy to flip and there is minimal cleanup.
- If your pan starts to get hot after a couple rounds, remove the pan from heat so it doesn't burn the subsequent batches.
- Our recipe makes enough pancakes for 2 people, double or triple the recipe if you want to make it for family or friends.
- If you are making a large batch, place the pancakes on a baking sheet and keep them warm in the oven until all of the batter is cooked. This will keep the pancakes warm for serving.
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Oat Milk Pancakes (Dairy Free)
Equipment
Ingredients
- 1 cup flour
- 2 tablespoon granulated sugar
- 1½ teaspoon baking powder
- ½ teaspoon kosher salt
- 1 egg
- ½ cup oat milk
- 1 teaspoon vanilla extract
- 3 tablespoon Regular or dairy free butter melted
- cooking oil
For serving
- regular or dairy free butter
- fruit
- maple syrup
Instructions
- Mix dry ingredients - Add flour, sugar, baking powder, and salt to a large mixing bowl and whisk.1 cup flour, 2 tablespoon granulated sugar, 1½ teaspoon baking powder, ½ teaspoon kosher salt
- Mix wet ingredients - In a separate mixing bowl, whisk egg, oat milk, vanilla extract, and melted butter until combined. Add the dry mixture to the wet mixture and whisk just until the lumps are gone and the ingredients are combined.1 egg, ½ cup oat milk, 1 teaspoon vanilla extract, 3 tablespoon Regular or dairy free butter
- Cook pancakes - Heat a griddle or skillet over low-medium heat and spray with cooking spray or wipe with a neutral cooking oil. Use a ladle to add batter to the pan, about ¼ cup per pancake. Use the back of the ladle to gently spread the batter into a circle. Once the batter begins to bubble and the underside turns golden, use a spatula to flip the pancake over and cook until golden. Repeat until all of the batter is used.cooking oil
- Serve - Serve with butter, fruit, and maple syrup.regular or dairy free butter, fruit, maple syrup
Notes
- Refrigerate any leftover pancakes in an air-tight container for up to 2 days. To reheat the pancakes, heat a tablespoon of oil in a non-stick pan or griddle over low heat and heat each side for a minute or two.
- Use a non-stick pan to ensure the pancakes are easy to flip and there is minimal cleanup.
- If your pan gets too hot after a couple rounds, remove the pan from heat so it doesn't burn the next batch.
- Our recipe makes enough pancakes for 2 people. You can double or triple the recipe if you want to make it for family or friends.
- If you are making a large batch, place cooked pancakes on a baking sheet and keep them warm in the oven while you bake the others.
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