These oat milk pancakes taste exactly like the pancakes you grew up with! They're just as soft, fluffy and thick, your family won't taste the difference. Have these healthier pancakes on the breakfast table in less than 30 minutes!
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Why Use Oat Milk to Make Pancakes?
- It is the most similar to dairy milk. It's a similar richness and thickness and naturally sweetened, just like dairy milk. This is why oat milk is incredibly popular to make frothy oat milk lattes and drinks, like this Oat Milk Hot Chocolate. You can also use oat milk to make Matcha Collagen Latte and Blue Matcha Lattes. You will love making pancakes with oat milk because they are rich and fluffy!
- Naturally dairy free and lactose free. If you are incorporating dairy free recipes without milk in your diet, using oat milk to make pancakes is a great, easy place to start. You won't even taste the difference! Next, try these dairy free Protein Overnight Oats and dairy free Gluten Free Chocolate Chip Muffins. We also have a full archive of breakfast recipes that are mostly dairy free.
- Free from nuts! Whether you are allergic to nuts or want a lower fat, dairy free milk to use in your pancake recipe, oat milk is the perfect choice.
- Contains fiber. Dairy milk does not contain any fiber, so swapping the dairy milk for oat milk automatically makes it a better source of fiber. For another breakfast idea that's higher in fiber, try our Sweet Potato Blueberry Muffins.
Ingredients You'll Need
- Flour - For the fluffiest, lightest pancakes, use all-purpose flour. You can also use whole wheat flour or a blend of whole wheat flour with all-purpose flour. These oat milk pancakes have not been tested with gluten-free flour. If you are looking for gluten-free pancakes, try our Protein Pancakes with Banana and Vegan Banana Oatmeal Pancakes.
- Oat milk - If you're looking for oat milk pancakes, we're guessing you have oat milk in the fridge! But if not, any milk will do. We recommend unsweetened nondairy milk, but if all you have is sweetened milk, skip the additional sugar in the pancake batter.
- Eggs - Eggs help bind the pancake batter together and rise, making the pancakes light and fluffy. We have not tested these oat milk pancakes without eggs or using egg alternatives.
- Sugar - A couple of tablespoons of granulated sugar help sweeten the pancake batter, without being overpowering. We have not tested these pancakes with a liquid sweetener and cannot recommend one.
- Butter - Unsalted butter is used in the batter and to grease the skillet when cooking. If needed, you can substitute the butter with an oil such as avocado oil or coconut oil for a dairy free option. You can also use salted butter, just omit the additional salt.
- Baking powder - Baking powder is the leavening agent in these pancakes that help them rise. Do not substitute the baking powder with baking soda - these two ingredients cannot be interchanged.
How to Make Oat Milk Pancakes
- Sift your dry ingredients together into a mixing bowl.
- Add the wet ingredients to the dry ingredients.
- Mix your wet and dry ingredients until fully combined. Let batter rest for 10 minutes.
- Melt 1 tablespoon of butter and then add ¼ cup of batter to non stick skillet over medium low heat.
Common Questions
Can you substitute oat milk for regular milk in pancakes?
Yes, in any recipe (including our pancake recipes), you can substitute the milk with oat milk 1 to 1. You can also substitute any other nondairy milk with oat milk.
Can I use pancake batter to make waffles?
Although pancake batter and waffle batter look very similar and often contain the same ingredients, the ratios are different! Pancake batter typically contains less fat and less sugar. We do not recommend using pancake batter to make waffles. Try these homemade Chocolate Oat Flour Waffles instead!
Can I make these pancakes dairy free?
Yes, to make these pancakes dairy free, substitute the butter with oil.
Quick Tips to Know
- Measure flour the right way! To ensure you don't add too much flour when measuring, don't dip the measuring cup into your flour bag to scoop it out. Instead, fluff up the flour a little by stirring with your spoon. Then scoop spoonfuls of flour into your measuring cup until slightly overfilled. Then use the handle of your spoon or the backside of the knife to sweep off any excess flour.
- Be sure to use room temperature wet ingredients. If you add cold milk and eggs to your mixture, it will cause your melted butter to firm up into chunks so the ingredients don't incorporate fully. When you go to cook your pancakes, those chunks will melt into pools of butter leaving you with flat, inconsistent pancakes.
- Let your batter rest for 10 minutes. This allows the gluten in the batter to rest and the dry ingredients to fully absorb the liquid ingredients.
- Lower the heat, as needed. If you've made pancakes before, you'll know the skillet gets very, very hot and you often need to lower the heat as you go. If your pancakes begin browning too quickly or you see smoke coming off the skillet, it's time to lower the heat.
- Keep pancakes warm before serving. Heat the oven to 200 degrees F and place an oven safe plate or cookie sheet on the medium rack. Transfer cooked oat milk pancakes to the oven to stay warm while you finish cooking the batch. Then serve hot from the oven!
More Healthy Breakfast Recipes To Try
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Recipe
Oat Milk Pancakes
- Total Time: 30 minutes
- Yield: 10-12 4" pancakes 1x
Description
These oat milk pancakes taste exactly like the pancakes you grew up with! They're just as soft, fluffy and thick, your family won't taste the difference. Have these healthier pancakes on the breakfast table in less than 30 minutes!
Ingredients
Scale
- 2 cups of unsweetened oat milk
- 3 tablespoons of melted unsalted butter, plus 2-3 more tablespoons for cooking
- 2 room temperature eggs
- 1 ½ teaspoons pure vanilla extract
- 2 cups all purpose flour measured with spoon and sweep method *see notes
- 2 tablespoons sugar
- ½ teaspoon salt
- 1 ½ tablespoon baking powder
Instructions
- Pre heat a large non stick skillet on medium low heat.
- In a large mixing bowl, sift together your dry ingredients (flour, sugar, salt, and baking powder). When measuring your flour, stir up the flour in your bag with a spoon to "fluff" it up. Then spoon it into your measuring cup and level off the top, scraping off any excess flour.
- Add your oat milk, melted butter, eggs, and vanilla to the dry ingredients and stir until all the ingredients are combined but take care not to overmix. Let your batter rest for 10 minutes.
- Melt a tablespoon of butter into your skillet and then add ¼ cup of batter at a time, taking care not to overcrowd the pan.
- Once bubbles start to form on the top of the pancake batter and the sides on the bottom curl under, carefully flip. Cook another 2-3 minutes or until lightly golden brown on each side and cooked through in the center. (You can always test this with a toothpick).
- Repeat process with remaining batter. Will yield 10-12 pancakes.
Notes
- We prefer unsweetened oat milk but if you can only find vanilla flavored or sweetened, omit the sugar in the recipe.
- We prefer unsalted butter but if you only have salted butter then omit the salt in the recipe.
- You don't have to sift your dry ingredients but taking this extra step will ensure the lightest and fluffiest pancakes you could ever dream of!
- To ensure you don't add too much flour when measuring, don't dip your measuring scoop into your flour bag to scoop it out. Fluff up with flour a little by stirring with your spoon. Then scoop spoonfuls of flour into your measuring cup until slightly overfilled. Then use the handle of your spoon to sweep off any excess flour and leave a flat and even surface.
- Prep Time: 15 min
- Cook Time: 15 min
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