Oat Milk Pancakes are a thick and fluffy dairy free pancake recipe that is so easy to make. These pancakes are made in 1 bowl with only 8 ingredients, making them a quick and wholesome breakfast or brunch for any day of the week.
This Oat Milk Pancake recipe is one of our go-to breakfasts on slow weekend mornings, along with, protein pancakes, almond milk pancakes and cottage cheese waffles. They are easy and quick enough to even make a big batch in preparation for an easy breakfast for the week ahead.
Oat milk pancakes are dairy-free, nut-free, and soy-free so they compliment many diets. They turn out thick, fluffy and utterly delicious. Top them with dairy-free yogurt, pure maple syrup, fresh berries, nut butters, apple butter or dairy-free whipped cream and youve got a perfect weekend breakfast or brunch.
And for a not so healthy pancake, we love these super easy m+m pancakes!
Hey there, breakfast lovers! If you’re on the hunt for a pancake recipe that’s gonna blow your mind without any dairy drama, then lemme introduce you to my obsession: oat milk pancakes. These bad boys are thick, fluffy, and so dang easy to whip up, you’ll wonder why you ever bothered with regular milk. I’m talkin’ a stack of golden goodness that tastes just like the classic but fits right into a dairy-free or vegan lifestyle. Me and my kitchen have been through some pancake flops, but this recipe? It’s the real deal. So, grab your spatula, and let’s dive into why oat milk pancakes are about to become your go-to morning vibe.
Why Oat Milk Pancakes Are the Bomb
Before we get to mixin’ batter, let’s chat about why oat milk pancakes deserve a spot on your plate I stumbled on these when I had to ditch dairy for a bit (lactose ain’t my friend), and man, they’ve been a game changer Here’s the lowdown
- Dairy-Free Deliciousness: Oat milk gives these pancakes a creamy, rich texture without a drop of cow’s milk. Perfect if you’re lactose intolerant or just wanna cut back.
- Fluffy as Heck: Trust me, these ain’t flat disks of sadness. They puff up nice and tall, givin’ you that diner-style stack you crave.
- Easy Peasy: Most recipes, includin’ mine, use just a handful of ingredients. We’re talkin’ stuff you prob’ly got in your pantry right now.
- Healthier Vibes: Oat milk’s got zero cholesterol and less saturated fat than regular milk. So, you’re kinda doin’ your body a solid while scarfing down breakfast.
- Customizable AF: Whether you’re vegan, gluten-free, or just picky, oat milk pancakes bend to your will. Add-ins, toppings—go wild!
I remember the first time I made these; I was skeptical as hell Thought they’d taste weird or come out like cardboard. But nah, they were straight-up amazing, and now I’m hooked Let’s get into how you can make ‘em too.
What Are Oat Milk Pancakes, Anyway?
If you’re new to this, oat milk pancakes are just what they sound like—pancakes made with oat milk instead of regular dairy milk Oat milk is this creamy, slightly sweet liquid made from oats and water, and it’s got a texture that mimics dairy so well, you won’t even notice the switch. It’s often a staple for folks who are vegan or can’t handle lactose, but honestly, even if you’re cool with dairy, it’s worth tryin’ for the subtle nutty flavor it adds
These pancakes don’t skimp on the classics. You still get that golden crust, soft middle, and the ability to soak up syrup like a sponge. The difference? They’re kinder to your gut if dairy’s a no-go, and they’re a breeze to adapt for other dietary needs. Plus, oat milk’s naturally a bit sweet, so you might not even need much sugar in the mix. Pretty neat, right?
My Go-To Oat Milk Pancakes Recipe
Alright, let’s cut to the chase. I’ve tweaked this recipe over countless Sunday mornings, and it’s foolproof. Even if you’re a kitchen newbie, you got this. Here’s how we make a batch of fluffy oat milk pancakes that serves about 4 peeps (or 2 if you’re hungry like me).
Ingredients
Ingredient | Amount | Notes |
---|---|---|
All-purpose flour | 1 ½ cups | Can swap for gluten-free with xanthan gum. |
Baking powder | 1 ½ tablespoons | This is the fluff magic, don’t skip it! |
Salt | ¼ teaspoon | Just a pinch to balance the sweetness. |
Sugar | 2 tablespoons | Use white, brown, or coconut—your call. |
Oat milk | 1 ½ cups | Unsweetened works best, but any kind’s fine. |
Vegetable oil | 3 tablespoons | Or any neutral oil; keeps ‘em moist. |
Instructions
- Mix the Dry Stuff: Grab a big ol’ bowl and toss in your flour, baking powder, salt, and sugar. Give it a quick whisk so everything’s nice and even. Ain’t no one wants a salty bite in one spot and nothin’ in another.
- Add the Wet Stuff: Pour in the oat milk and oil. Stir it up with a whisk or fork till it’s smooth. Don’t go overboard mixin’—a few lil’ lumps are fine. Let the batter chill for 5 minutes; it’ll thicken up a bit.
- Heat Your Pan: Get a non-stick skillet or griddle goin’ over medium heat. Grease it with a dab of oil or vegan butter if you’re keepin’ it dairy-free. Wait till it’s hot—test by flickin’ a drop of water on it; if it sizzles, you’re good.
- Cook ‘Em Up: Scoop out big spoonfuls of batter (about ¼ cup each) onto the pan. If you’ve got a griddle, do a few at once. Cover the pan with a lid for 3-4 minutes—this traps steam and makes ‘em extra puffy. When you see bubbles poppin’ and the edges look set, flip ‘em over.
- Finish the Flip: Cook the other side for another 2 minutes till it’s golden. Don’t press down with your spatula; you’ll squash the fluff! Slide ‘em onto a plate and keep goin’ till the batter’s gone.
- Serve Hot: Stack ‘em high and dig in while they’re warm. Add your fave toppings—more on that later.
This recipe’s straight from my slapdash kitchen experiments, and it’s never let me down. First time I made ‘em, I forgot to cover the pan and they were still decent, but that lid trick? It’s the secret to sky-high pancakes.
Tips to Nail Your Oat Milk Pancakes
I’ve burned enough pancakes to know what works and what don’t. Here’s some hard-earned wisdom to make sure your oat milk pancakes come out perfect every dang time:
- Don’t Overmix, Fam: Stir just till the wet and dry come together. Too much mixin’ makes tough, chewy pancakes instead of fluffy ones. Stop when you see no big flour streaks.
- Heat Is Key: If your pan ain’t hot enough, you’ll get pale, gummy pancakes. Too hot, and they burn before cookin’ through. Medium heat’s the sweet spot—adjust as you go if the bottoms get too dark too fast.
- Wait for Bubbles: Don’t flip too soon! Wait till bubbles form on top and the edges look firm. Flippin’ early means raw batter in the middle, and that’s a nope.
- Cover for Fluff: Like I said, pop a lid on while they cook on the first side. It’s a small step, but it traps heat and steam, makin’ ‘em rise like crazy.
- Clean Between Batches: If bits of pancake stick to the pan, wipe it down quick with a paper towel. Burnt crumbs mess with the flavor of the next round.
- Let Batter Rest: That 5-minute rest ain’t just for looks. It lets the baking powder do its thing and thickens the batter for better texture.
One time, I rushed the flip and ended up with a pancake that looked like a sad, gooey mess. Lesson learned—patience pays off with these.
Variations to Spice Up Your Oat Milk Pancakes
One thing I luv about oat milk pancakes is how easy they are to switch up. Whether you’ve got dietary needs or just wanna get funky, here’s some ideas:
- Vegan All the Way: My recipe’s already egg-free, which is dope for vegans. Just double-check your sugar ain’t processed with bone char—opt for something like raw cane sugar if you’re strict about it.
- Gluten-Free Goodness: Swap the regular flour for a gluten-free blend. Make sure it’s got xanthan gum or somethin’ similar to hold it together. They still come out fluffy, I promise.
- Flavor Boosts: Toss in a teaspoon of vanilla extract for a sweet vibe or a dash of cinnamon for warmth. I’ve even sprinkled in some pumpkin pie spice around fall—chef’s kiss!
- Mix-Ins for Days: Fold in blueberries, sliced strawberries, or chocolate chips right before cookin’. Just don’t overdo it, or the batter gets too heavy to rise proper.
- Mini Pancakes: Got kiddos? Pour smaller dollops of batter for cute lil’ pancakes they can grab and go. Takes less time to cook too.
I once threw in some chopped bananas on a whim, and it was like eatin’ banana bread in pancake form. Get creative—your kitchen, your rules!
Toppings That Slay on Oat Milk Pancakes
Ain’t no pancake complete without some killer toppings. Oat milk pancakes are a blank canvas, so let’s paint ‘em up with some of my faves:
- Classic Maple Syrup: Can’t go wrong with a drizzle of pure maple syrup. It soaks right in, makin’ every bite sweet and sticky.
- Fresh Fruit: Blueberries, strawberries, bananas—pile ‘em on! They add a fresh zing that cuts through the richness. I’m a sucker for raspberries myself.
- Nut Butters: Smear on some peanut butter or almond butter for a nutty, protein-packed twist. It’s like breakfast and dessert had a baby.
- Dairy-Free Yogurt: Keepin’ it dairy-free? Scoop on some coconut or almond yogurt. It’s creamy and tangy, perfect with a handful of fruit.
- Jams and Jellies: Strawberry jam or apple butter spreads like a dream on these pancakes. It’s a quick way to fancy ‘em up.
- Honey or Agave: If syrup ain’t your thing, a trickle of honey or agave nectar works just as well, especially if you’re keepin’ it natural.
I got a soft spot for mixin’ maple syrup with a dollop of coconut yogurt. Sounds weird, tastes amazin’. What’s your go-to topping combo?
Storin’ and Freezin’ Your Oat Milk Pancakes
Made too many? No worries, oat milk pancakes store like champs. Here’s how to keep ‘em fresh for later:
- Room Temp: If you’re eatin’ ‘em within a day or two, just leave ‘em out on the counter in a covered container. They’ll stay soft enough.
- Fridge: Pop leftover pancakes in an airtight container or bag and stash ‘em in the fridge. They’re good for about a week. Reheat in a pan or toaster for best results.
- Freezer: For long-term vibes, freeze ‘em! Lay the pancakes flat in a ziplock bag or wrap ‘em tight in plastic wrap. They’ll last up to 6 months. Thaw at room temp overnight or zap ‘em in the microwave.
- Reheatin’: Warm ‘em up in a non-stick pan over low heat for that fresh-off-the-griddle feel. Microwave works in a pinch, but don’t overdo it or they get rubbery.
I freeze a big batch every month for quick breakfasts. Nothin’ beats pullin’ out a couple pancakes on a busy mornin’ and heatin’ ‘em up in minutes. Saves my butt when I’m runnin’ late!
Why Oat Milk Over Other Alternatives?
You might be wonderin’, why oat milk and not almond or soy or whatever? Lemme break it down from my own trial and error. Oat milk’s got this thick, creamy consistency that’s closer to dairy than most other plant-based milks. It ain’t watery like some almond milks can be, so your batter holds up nice without gettin’ too runny. Plus, it’s got a mild, slightly sweet taste with a hint of oat-y goodness that just vibes with pancakes.
Another perk? It’s usually nut-free and soy-free, so it’s a safe bet if you’ve got allergies in the fam. And compared to dairy, it’s got no cholesterol and less of the bad fats, which is a win if you’re watchin’ your health. I’ve tried makin’ pancakes with other milks, and while they’re fine, oat milk just hits different. It’s my ride-or-die for this recipe.
Troubleshootin’ Common Pancake Problems
Even with a solid recipe, things can go sideways. Here’s how to fix some common hiccups with oat milk pancakes based on my own kitchen disasters:
- Pancakes Ain’t Fluffy: If they’re comin’ out flat, check your baking powder—it might be old and not workin’. Or, you might’ve used too much liquid. Cut back on oat milk a tad next time. Lettin’ the batter rest longer can help too.
- Burnt Bottoms, Raw Tops: Your heat’s too high, fam. Turn it down to medium or lower and give ‘em more time to cook through. Patience is your pal.
- Too Tough or Chewy: Overmixin’ is the culprit. Stir just enough to combine, then stop. It’s okay if it’s a bit lumpy.
- Stickin’ to the Pan: Make sure your skillet’s greased well before each batch. A non-stick pan helps tons. If they’re still stickin’, the heat might be off—too low and they cling, too high and they burn.
I’ve had my fair share of pancake fails—once had a whole batch stick so bad I nearly cried scrapin’ the pan. A lil’ extra oil fixed it right up for the next go.
Pairin’ Oat Milk Pancakes with Other Breakfast Goodies
Pancakes are awesome solo, but pairin’ ‘em with other breakfast bits takes it to the next level. Here’s what I like to throw on the table for a full-on brunch spread:
- Fresh Juice or Smoothies: A glass of OJ or a berry smoothie cuts through the richness of the pancakes. Keeps it light and refreshing.
- Vegan Bacon or Sausage: If you’re keepin’ it plant-based, some vegan bacon strips or sausage patties add a savory kick. I’m all about that sweet-salty combo.
- Fruit Salad: Toss together whatever fruit’s in season—melons, berries, citrus. It’s a healthy side that looks pretty too.
- Coffee or Tea: Nothin’ like a hot cuppa to wash down a stack. I brew mine strong with a splash of oat milk to match the theme.
- Scrambled Tofu: For a protein boost, whip up some scrambled tofu with turmeric and veggies. It’s a hearty addition if you’re super hungry.
Last weekend, I did oat milk pancakes with a side of mango smoothie and vegan sausage. Felt like a freakin’ brunch king. What do you pair yours with?
Final Thoughts on Oat Milk Pancakes
So, there ya have it—everything I know and love about oat milk pancakes. They’re fluffy, dairy-free, and so versatile, you can make ‘em fit any diet or craving. Whether you’re stackin’ ‘em high with syrup and fruit or freezin’ a batch for lazy mornings, these pancakes are a straight-up winner. I’ve been makin’ ‘em for ages now, and every time, they remind me why breakfast is the best meal of the day.
Got a twist on this recipe or a wild topping idea? Hit me up in the comments—I’m always down to try somethin’ new in the kitchen. Now, go whip up some oat milk pancakes and treat yo’self. You deserve it!
Tips from the Chef
- Dont overmix the batter. Overmixing batter can lead to tough pancakes. Mix until the dry and wet ingredients have just turned smooth, then stop.
- Watch the heat of the pan so that the pancakes dont burn. Once you work through batches, the pan or griddle will become hotter and hotter, making it so pancakes toward the end of cooking will take less time to cook.
- Dont flip the pancakes too early. Youll end up with raw batter inside if you flip them too early or take off the pan before theyre done.
Oat milk pancakes are incredibly delicious without any toppings at all. Believe it or not, my kids preferred way to eat these pancakes is plain— straight off their plates without even using a fork. But for those of us who love topping pancakes, some suggestions are:
- Yogurt: to keep them dairy-free, coconut yogurt, almond milk yogurt and other dairy free yogurts are perfect as a pancake topping. Or, try this homemade Greek yogurt.
- Fresh berries and fruit: blueberries, strawberries, blackberries, bananas and raspberries are my favorites.
- Pure maple syrup or honey.
- Nut spreads: such as Nutella, peanut butter and almond butter.
- Jams and jellies: oat milk pancakes are wonderful spread with strawberry jam, raspberry jam, peach preserves, pear preserves and apple butter.
With just a few ingredient changes you can easily make these oat milk pancakes vegan or gluten-free.
- Vegan: Use unrefined or organic white sugar that is not made with bone char. Sugar made with beets is also a vegan option. Sugars that are vegan include: Sugar in the Raw, organic whole cane sugar, Trader Joes, Florida Crystals, and Now Foods Beet Sugar. Replace the eggs with flax eggs or bananas.
- Gluten-free: use a gluten-free 1:1 baking flour in place of the white flour.
How To Make Oat Milk Pancakes
Make this recipe in 3 easy steps and in less than 20 minutes.
STEP 1: In a large mixing bowl combine the flour, baking powder, sugar, and salt. Make a hole in the center and add the oat milk, oil, vanilla extract, and eggs. Mix with a whisk or fork until smooth.
STEP 2: Melt 1 tablespoon butter over medium heat on a griddle. Fill a soup ladle halfway with the batter and pour onto the griddle. Or, make smaller or mini pancakes for children. I recently started using this pancake batter dispenser and I love it! It makes pouring pancake batter so easy and eliminates any mess.
STEP 3: When bubbles begin to form, flip with a spatula. This takes about 2 minutes. Cook on the other side for about 90 more seconds, or until both sides are golden brown. Transfer to a plate and serve with your favorite toppings.
Fluffy Oat Milk Pancakes | Momables Pancake Recipes
FAQ
Can I use oat milk instead of milk in pancakes?
Is Oat Milk A Good substitute for milk in pancakes? Yes, you can replace almond milk or any milk with oat milk in a pancake recipe. If oat milk is replacing lower-fat milk, then you don’t need to adapt the other ingredients in the recipe.
Can you make batter with oat milk?
Sift the flour in a large mixing bowl and make a well in the middle. Break in an egg and half the oat milk and whisk. Break in the next egg and add the rest of the oat milk. You should have quite a thick, smooth batter with a pouring consistency.
What is the healthiest milk for pancakes?
Use Skimmed Milk to Make Your Pancake Batter
One of the easiest ways to make your pancakes healthier and less calorific is to use skimmed milk as opposed to semi-skimmed or whole milk in your batter.
Can oat milk be used in place of regular milk?
“Oat milk may be suitable for people who are intolerant to dairy due to lactose. Those with other dietary restrictions and food sensitivities such as nut, soy and gluten can also substitute cow’s milk with oat milk,” explained Ms Sarib.