Oat Milk Pancakes

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If you want a light, fluffy pancake, but without dairy, you should try my oat milk pancakes. I use creamy oat milk, mashed banana, and coconut sugar for a plant-based take on a classic breakfast. The ingredients come together so easily to create a tender pancake, and it is ready in just 35 minutes, making it a great option for an easy breakfast or a quick snack.

Before introducing my oatmilk pancake, my kids and husband loved my homemade easy croffles, but I was at a stage where I wanted a dairy-free alternative that hit the same spot, delivered similar satisfaction, and could be made quickly. It is one of my family’s favorite weekend breakfasts, which uses carefully selected wholesome plant-based ingredients. Next time you host a brunch, I recommend making both of these recipes, as they are just too good to pass up.

I have always had a selection of plant-based breakfast recipes that I relied on, like my dairy-free blueberry muffins. But felt compelled to create this recipe after my sister raved about a similar pancake she had at a restaurant. Yes, I may have been feeling a little competitive, but it was for a good cause. At that time, my husband had severe sinus issues and was abstaining from all dairy until it had cleared up. These oat milk pancakes were a welcome treat and a pleasant surprise as far as the texture was concerned.

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🥘 Ingredients

All I need to make these oatmilk pancakes is a handful of pantry staples that come together easily to create a fluffy batter. This is what I use:

All-purpose flour: I use this to create structure and a soft crumb. You could also use oat flour if you want to stick to the theme and highlight the oatmilk.

Baking powder: This helps my pancakes rise and gives them that fluffy finish.

Coconut sugar: I use coconut sugar for a caramel sweetness and a less refined option.

Oat milk: This is what I use to keep the batter moist without relying on dairy.

Mashed up ripe banana: I mash a ripe banana, which acts as a binder instead of an egg, and adds another layer of natural, subtle sweetness.

Vanilla extract: This adds warmth, depth, and rounds out all the flavors.

Neutral oil: I add a small amount of light neutral oil to keep the pancakes tender without using butter, and to stop from sticking to the pan while frying.

🔪 How To Make

The steps for this oatmilk pancake are super easy to follow, meaning even the kitchen newbies can turn out a stack of pancakes guaranteed to make everyone’s mouth water. This is how I make them:

Combine dry ingredients: I start by mixing my flour, baking powder, and sugar in a large bowl. 

Combine wet ingredients: In a separate bowl, I whisk together 1 cup of the oat milk, mashed banana, oil, and vanilla.

Combine wet and dry: Then I pour the wet ingredients into the dry ingredients and whisk until they are well combined and form a smooth batter.

Rest batter: I set my pancake batter aside and allow it to rest for 10 minutes.

Heat the skillet: Next, I heat my skillet on a medium heat with non-stick cooking spray.

Cook pancakes: Then, I drop 1/4 cup of the batter into the skillet and cook until bubbles form on the surface.

Flip the pancakes: I carefully flip the pancake and cook on the other side for 3-4 minutes or until golden brown.

Repeat and enjoy: I repeat this process until all the batter is used up, then serve warm with my favorite toppings!

📖 Variations

This oatmilk pancake is a basic and neutral recipe, which makes it a great jumping-off point for kitchen creativity. These are 3 variations I recommend trying:

Chocolate chip pancakes: I add 2 tablespoons of dairy-free dark chocolate chips onto each pancake after the batter is in the pan. Or I gently fold 1 tablespoon of dairy-free white chocolate and 1 tablespoon of dark. My kids call these Dalmation pancakes, and they love them.

Blueberry pancakes: I fold 1/2 cup fresh blueberries into the batter just before cooking. This is a classic and my personal favorite. It is so good, I do not even use syrup.

Gluten-free: I replace the all-purpose flour with a 1:1 gluten-free flour mix. This is what I make when my husband is on a low-carb week. 

🍽 Serving Suggestions

When I serve these oatmilk pancakes for breakfast, I like to balance out the indulgence with healthy side dishes too. Technically, this recipe is not even that indulgent, but when it is paired with my vegan Nutella, it does seem like it. So if you make these and prefer a sweet topping, I recommend serving them with a helping of my breakfast fruit salad. 

One of my husband’s favorite flavors is honey, so whenever I make these oatmilk pancakes, I try to serve them with other things that incorporate his favorite flavor. Last week, my husband and I were both at home while the kids were at school. It began raining, and I had an instant craving for pancakes. Since my husband was there, I served them with a generous drizzle of my vegan honey and even made him an oatmilk honey latte to wash it down. We finished off an entire batch, and had to play dumb when the kids came home, and could still smell the sweet vanilla scent in the house. Ha! 

🧊 Storing And ♨️ Reheating

Refrigeration: I store leftover pancakes in an airtight container in the refrigerator for up to 2 days.

Freezing: When freezing, I place my cooled pancakes in freezer-safe bags and freeze them for up to 3 months.

Reheating: I reheat my pancakes in the microwave for 1 minute until warm, which keeps them soft. Or warm them in a skillet over medium heat for a crisper outer layer. Any frozen pancakes must be thawed in the fridge overnight before reheating. 

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