Oat Milk Pancakes (Fluffy + Dairy Free!)This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.
Just a simple, no-fuss pancake recipe that’s light, fluffy, and dairy-free! These oat milk pancakes make the ultimate short stack. They taste just as good as regular pancakes, but without the need for dairy or eggs.
There’s something truly magical about a stack of light and fluffy pancakes drizzled in pure maple syrup! These pancakes with oat milk barely make it to the table before my kids devour them and promptly ask for seconds.
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While this oat milk pancake recipe is hardly difficult, I get that mornings are busy! But don’t let that stop you from enjoying a hot breakfast. Make a big batch of these easy oat milk pancakes on Saturday and freeze the leftovers. All you have to do is pop one in the microwave, and your plant-based breakfast is ready!
Enjoy these vegan oat milk pancakes with fresh berries and a hefty drizzle of maple syrup. I can’t think of a better way to kickstart the day.
👩🍳 Why This Recipe Works
Here’s why you’ll love these fluffy pancakes with oat milk!
- Vegan & dairy-free pancakes
- Far better than pancake mix
- Perfect for weekend brunch
- Better than classic American buttermilk pancakes
- Easy weekday breakfast
- Fluffy pancakes every time!
- A healthy alternative to regular pancakes
- A delicious dairy free breakfast
- Eggless oat milk pancakes!
Healthy oat milk pancakes require a handful of simple ingredients found at your local grocery store.
- All-Purpose Flour: All-purpose flour has the right amount of protein for a light but sturdy pancake. You can also use oat flour or whole wheat flour to make these griddle cakes healthier (with more fiber & whole grains!)
- Baking Powder: Baking powder is a mixture of baking soda and cream of tartar. Baking powder activates once it’s mixed with the wet ingredients. It causes the batter to rise so these vegan pancakes aren’t dense.
- Sugar: A little bit of sweetness is perfect. You can use cane sugar or coconut sugar. Maple syrup will sweeten it too! Feel free to reduce the sugar by half for an even healthier option.
- Oat Milk: I love oat milk in pancakes! It has a thick and creamy texture, perfect for a dairy milk substitute. You can find it in the refrigerated section with the alternative milks. Oatly is one of my favorite brands. If you don’t have it, coconut milk or soy milk is a great dairy substitute as well.
- Mashed Banana: No need for flax eggs in this vegan version of pancakes. Mashed banana works as a binder in place of eggs.
- Vanilla Extract: For a sweet, vanilla essence!
- Oil: Oil keeps these griddle cakes moist and tender. A neutral oil like vegetable oil works best. Melted coconut oil or vegan butter works great too. I don’t recommend olive oil, because it has an overpowering flavor.
This pancake recipe with oat milk is easy to customize. Try one of these simple variations!
- Toppings: Banana slices, fresh fruit, chocolate chips, fresh berries, granola, chopped nuts, peanut butter, and coconut whipped cream are great options!
- Blueberry Pancakes: Stir fresh blueberries into the batter. Avoid frozen blueberries since they release too much liquid when cooked.
- Low Sugar Pancakes: For a lower sugar option, omit the sugar or cut it by half. When using only half the sugar, you’ll end up with 12 grams of sugar per serving; when using no sugar, you’ll end up with only 7 grams of sugar per serving!
- Chocolate Chip Pancakes: Drop chocolate chips onto the cakes already in the skillet and gently use your fingers to push them into the batter. This prevents the chocolate from burning. Flip and cook as directed.
- Almond Milk Pancakes: Pancakes with oat milk are delicious, but almond milk works too! Try almond milk instead. You can use so many different kinds of milk in this recipe – pretty much any milk will work as a 1:1 substitution.
- Oat Milk Pancakes With Egg: Swap the mashed banana with an egg.
- Make It Gluten-Free: For a gluten free alternative, swap plain flour for gluten-free flour!
The cooking process is very simple! Here’s how to make the best oat milk pancakes.
Combine Dry Ingredients: In a large mixing bowl, whisk the white flour, baking powder, and sugar.
Combine Wet Ingredients: In a separate bowl, combine the cup of oat milk, mashed banana, oil, and vanilla.
Combine Wet & Dry: Pour the wet mixture into the flour mixture and whisk until combined.
Rest Pancake Batter: Set the batter aside and let it rest for 10 minutes before using.
Heat The Skillet: Lightly spray a large skillet over medium heat with nonstick cooking spray.
Cook Pancakes: Drop 1/4 cup of the batter into the skillet and cook until little bubbles begin to form.
Flip and cook for 3 additional minutes or until golden brown.
Repeat & Enjoy: Repeat until all the batter is used. Enjoy these pancakes with your favorite toppings!
Yes! Oat milk is a great substitute for whole milk in pancakes. It has a thick and creamy texture that won’t weigh the cakes down. It’s a 1:1 substitution so swap regular milk with the same amount of oat milk as necessary. You can also use oat milk as a 1:1 substitution for water in pancakes!
Yes, oat milk is a rich source of minerals, vitamins, and soluble fiber! It’s also free of lactose, soy, and nuts which makes it a great choice for those with certain allergies. For the best option, buy unsweetened oat milk to avoid added sugar.
Leftover pancakes can be stored in the refrigerator for up to 4 days, but they freeze well too! Let the griddle cakes cool to room temperature. Wrap them in plastic wrap and place them into a freezer-safe bag or container and freeze up to 3 months. Reheat on a microwave-safe plate in 15-second increments until just warmed through.
Serve these griddle cakes with your favorite toppings! I prefer maple syrup, fresh berries, and coconut whipped cream but the options are endless. Try a fresh berry compote, crunchy granola, or your favorite nut butter to switch things up.
💭 Expert Tips
- It’s important to let the batter rest. As soon as baking powder combines with a liquid it activates. If you let it rest, the griddle cakes will be fluffier in the end!
- Pancake batter can be made up to 24 hours in advance and stored in an airtight container in the fridge.
- Don’t overmix the pancake batter or the cakes won’t be light. It’s okay if there’s small lumps in the smooth batter.
- For best results, use a non-stick pan. The pancakes made with oat milk will be easier to flip and won’t stick to the pan.
- Drop smaller scoopfuls into the pan to create mini pancakes!
🥞 More Pancake Recipes!
You can’t have too many brunch recipes! Here’s six delicious recipes to make breakfast that much better!
- Vegan Protein Pancakes
- Air Fryer Pancakes
- Healthy Vegan Apple Pancakes
- Mochi Pancakes
- Oat Flour Pancakes Recipe
📋 Recipe Card
Oat Milk Pancakes
- Place the flour, baking powder and sugar into a mixing bowl and whisk until well combined.
- In a separate bowl whisk together all remaining ingredients.
- Pour the wet ingredients into the dry ingredients and whisk until well combined.
- Set aside and allow the batter to rest for 10 minutes before using.
- Lightly spray a skillet with spray oil and heat over medium heat.
- Drop ¼ cup of batter into skillet and cook until bubbles begin to form, flip and continue to cook for a further 2-3 minutes or until lightly golden brown.
- Repeat until all batter has been used
- To make these pancakes gluten-free, sub the flour for gluten-free flour.
- Pancake batter can be made 24hrs before using and stored in an airtight container in the fridge.
- Pancakes, once cooked, can be stored in the fridge for up to 4 days.
- For a lower sugar option, omit the coconut sugar or cut it by half. When using only half the sugar, you’ll end up with 12 grams of sugar per serving; when using no sugar, you’ll end up with only 7 grams of sugar per serving!
- Serve with your favorite toppings such as maple syrup, lemon juice, berries, nut butter, whipped coconut cream or even crushed nuts.