Oat Milk Pancakes
This post may contain affiliate links. See my disclosure policy.
My oat milk pancakes are so thick and fluffy that you won’t believe them to be dairy-free! Made with five simple ingredients, I love how quickly they cook up.
I reach for oat milk in pancake recipes more than any other milk- partly because my partner and I love its natural sweetness, but mainly because it consistently produces a better texture. After several test batches, I found that because it’s thicker and creamier, it helps the pancakes stay moist and tender without relying on extra fat or eggs.
I took inspiration from my popular eggless pancakes and tweaked the ratios and liquid balance. The result is a stack of thick and fluffy pancakes that actually taste as though they came from a diner (ask my picky partner!)- and are naturally sweeter and softer too. Honestly, these are the kind of pancakes you can enjoy plain with minimal toppings.
Table of Contents
Why make my oat milk pancake recipe
- Quick and easy. My pancakes need just five ingredients and cook in less than ten minutes.
- Versatile. There are no eggs or dairy in my recipe. Plus, they’re easy to make gluten-free with one simple swap.
- Made in one bowl. So clean up is a breeze.
- No strange flavors. These pancakes taste identical to traditional pancakes with no oat flavor whatsoever.
Key Ingredients
Here are the main ingredients for pancakes with oat milk, along with my kitchen notes. The complete list with measurements is in the recipe card below.
- Flour. I typically use all-purpose or whole wheat flour, but I also tested these successfully with a gluten-free flour (Bob’s Red Mill). If you use the gluten-free option, be sure the flour blend has added xanthan gum.
- Salt. A pinch brings out the sweetness of all the other ingredients.
- Baking powder. Gives the pancakes some rise and fluffiness.
- Sugar. My go-to is white sugar, but brown sugar or coconut sugar works (the middles will be a little softer), and also sugar-free substitutes (I like allulose or monk fruit sweetener).
- Oat milk. The key ingredient! I prefer unsweetened, unflavored oat milk.
- Oil. Any neutral-flavored oil, such as vegetable, safflower, or refined coconut oil, can be used.
How to make oat milk pancakes
Step 1- Make the batter. In a large mixing bowl, combine the dry ingredients. Add the wet ingredients and whisk to combine until no lumps remain. Let the batter sit for 5 minutes to thicken.
Step 2- Cook. Place a greased non-stick skillet or griddle over medium heat. Once hot, pour portions of the pancake batter onto the pan. Cover the pan immediately, and cook for 3 minutes before flipping and cooking for a further 2 minutes.
Step 3- Repeat. Continue cooking the pancakes until no batter remains. Serve the pancakes warm, and enjoy!
Arman’s recipe tips
- Cover the pan. Covering the pancakes ensures they puff up and become extra thick and fluffy. Trust me, it is worth the extra (minor) effort.
- Adjust the sweetness. The amount of sweetener used is minimal and accounts for adding maple syrup or other sweet toppings. If you’d prefer sweeter pancakes, you can double the amount.
- My trick for flipping. Before flipping the pancakes, wait for little bubbles to appear so you know the bottom side is fully cooked.
- Clean the pan between batches to remove any stray bits of pancake that could burn and affect the flavor of the next batch.
- Mix-in ideas. Feel free to fold through blueberries, strawberries, chocolate chips, or your favorite mix-ins.
Storage instructions
To store: Leftover pancakes can be stored in the refrigerator, covered, for up to 1 week.
To freeze: Place leftover oat pancakes in a ziplock bag and store them in the freezer for up to 6 months.
Reheating: Heat in a non-stick pan until warm or microwave until warm. You can either microwave the pancakes for about 30 seconds or cook them in a non-stick pan with a drop of water until warm on both sides.
✅ Nutrition reviewed
“These oat milk pancakes are a comforting, plant-based alternative to traditional pancakes for those avoiding dairy or eggs. Oat milk adds natural creaminess while whole grain ingredients contribute fiber that supports digestion and sustained energy.” – Felicia Newell, MScAHN, RD, CPT.
Oat Milk Pancakes
Video
Ingredients
- 1 1/2 cups flour all purpose, wholewheat, or gluten free all purpose
- 1/4 teaspoon salt
- 1 1/2 tablespoons baking powder
- 2 tablespoons sugar of choice white, brown, coconut, etc.
- 1 1/2 cups oat milk
- 3 tablespoon oil I used vegetable oil
Instructions
- In a large mixing bowl, add the flour, salt, baking powder, and sugar, and mix well. Add the oat milk and vegetable oil and mix until fully incorporated. Let the batter sit for 5 minutes to thicken further.
- Place a greased non-stick pan or skillet over medium heat. Once hot, pour large spoonfuls of the batter onto the pan. Cover the pan immediately, and cook for 3 minutes, before flipping and cooking for a further 2 minutes.
- Repeat until the pancake batter has been used up.
Notes
- Tips: See my recipe tips above for the best oat milk pancake recipe.
- Leftovers: Keep in the fridge, covered, for up to a week, or in the freezer for up to 6 months.
Nutrition
More dairy-free pancake recipes to try
- Healthy pumpkin pancakes– These are a fan favorite! They are naturally sweetened and require no eggs or flour- perfect for a cozy, nutrient-dense breakfast.
- Healthy oatmeal pancakes– My simple pancake recipe that needs just three ingredients, and also without eggs.
- Almond flour pancakes: This is my reliable, go-to recipe when I want wheat- and gluten-free pancakes. They stay incredibly fluffy, even without the grains.
- Protein Pancakes– If you’re looking for a filling start to the day, these are it. This is my favorite way to sneak in extra protein while enjoying a stack of pancakes. I also have a banana version, too.
Originally published March 2021
This is a great recipe, pancakes came out perfect. Thank you!
Thanks so much for the feedback, Plw- I appreciate it!
These came out amazing my family loved them! Simple ingredients and easy to follow instructions! My family was impressed!!! Thank you for sharing this recipe! Thank you
You are so welcome, Gabrielle- I’m so glad it was a hit with the family 🙂
how can i store the batter?
Hi Cece- you can store the batter in the fridge for up to 24 hours. If the batter has thickened a little too much, stir through a little extra oat milk. Also, bring the batter to room temperature before cooking them up. 🙂
I want to eat these pancakes everyday. For the rest of my life. These are soooo good!!
They came out amazing! thank you for the recipe
Haha, I love to hear that, Christianne!
This is my go-to pancake recipe. I love how the oat milk adds a natural sweetness.
Thanks so much, Dan- it really does, doesn’t it! This is why I only suggest two tablespoons of sugar in the batter, because the milk adds an extra layer of sweetness.
Great recipe thank you!
Great to hear that, Sharon!
How many carbs are in each pancake, if I added an egg and used whole-wheat flour in the recipe?
Hi Angella! The carbs will be the same- 39 grams per serving. Adding an egg won’t change the carb count either (although I don’t recommend adding it regardless, as I tested this recipe to be eggless).
Very good vegan recipe! Thank you! I would add 1tsp vanilla to top it off though. But the texture, fluffiness and flavour are all very good!
Thanks for the recipe.
Can I use maple as a sweetener, instead of sugar?
I haven’t tried, but you can leave the sweetener out and simply add maple syrup after- I find the oat milk gives sweetness anyway 🙂