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4.97 from 27 reviews

These oat milk pancakes are soft, thick, fluffy, and so easy to make! Made using just 8 ingredients and no mixer required. Your weekend brunch just got an upgrade with dairy free pancakes!

Stack of oat milk pancakes plated and topped with raspberries and blueberries

Along with buttermilk biscuits, pancakes are one of my favorite breakfast foods to make on slow weekend mornings, and sometimes I even meal prep a whole batch for weekday breakfasts.

These oat milk pancakes can be enjoyed as is, or you can add mix-ins like blueberries or chocolate chips!

This recipe is easy to make! These pancakes are dairy free, nut free, and soy free and you can top them with dairy free yogurt, coconut whipped cream, maple syrup, nut butter, bananas, or berries for a perfect weekend breakfast or brunch.

Why These Are The Best Oat Milk Pancakes

  • These dairy free pancakes are ready in just 20 minutes and can be made using an electric griddle or just a pan on the stove.
  • These pancakes come out extra thick and fluffy, not flat – while still maintaining their soft texture.
  • Oat milk pancakes are freezer friendly, so they’re actually perfect for meal prep – because who says you can only enjoy pancakes on weekends?
  • This is a great base pancake recipe to add berries, chocolate, chips, coconut flakes, or other mix-ins into!

Ingredients Needed

Oat milk pancake ingredients in bowls with labels
  • Flour: For best results, I recommend all-purpose flour, but white whole wheat flour, whole wheat flour, or gluten free 1-1 baking flour can be used as well. Oat flour works as well – you’ll need an extra 2 tablespoons.
  • Butter: You can use any dairy free butter in this recipe, or you can swap the butter for oil or applesauce at a 1:1 ratio
  • Oat Milk: I like to use unsweetened oat milk, but you can also use vanilla oat milk.
  • Vanilla Extract: I recommend using real vanilla extract in this recipe, since vanilla is the main flavor.
  • Sugar: I make these oat milk pancakes using granulated sugar, but coconut sugar works great too.

Step By Step Instructions

Note: Full ingredient measurements and instructions can be found in the recipe card at the bottom of this page.

Step One: Add oat milk, vanilla extract, melted butter, and egg to a large measuring cup and whisk until combined, then set aside. 


Step Two: In a medium mixing bowl, whisk together the flour, sugar, baking powder, and salt. Pour in the wet ingredients and whisk until just combined (don’t overmix the batter or your oat milk pancakes will be tough). If there are still some small lumps of flour that’s okay!


Step Three: Heat a large skillet or griddle to medium low heat. If using a pan, add a little bit of butter to grease the pan or lightly spray the pan with cooking oil. 


Step Four: Once the pan or griddle is hot (a drop of water dropped on the pan should sizzle), scoop ¼ cup of pancake batter and pour it onto the griddle/pan. 


Step Five: When bubbles start to form on top of the pancakes, use a spatula to flip them over and cook on the other side for another 1-2 minutes, until the pancakes are golden brown.

Oat milk pancake recipe step by step process picture in 4 different steps
top view of oat milk pancakes plated berries and a fork beside pancake stack

Expert Tips

  • Properly measure your flour: It’s really easy to over-measure your flour if you don’t know how to measure it properly! This can lead to tough pancakes. I strongly recommend weighing it with a $10 kitchen scale or using the scoop and level method.
  • Don’t over-mix: Again – this will lead to tough, rubbery pancakes! When the last streaks of flour are gone, stop mixing the batter. It’s fine if there are lumps in the batter.
  • Watch the heat: Keep a close eye on the pancakes, and make sure you’re not cooking them on a high heat! This will cause them to burn.
  • Don’t flip the pancakes too early: If you flip the pancakes too early, you’ll end up with raw batter in the middle. Wait until the pancakes start bubbling, then they are ready to flip. If your pancakes are burning before the batter has started to bubble, your heat is too high! I recommend doing a test pancake to make sure the temperature is right.

Storage Instructions

Oat milk pancakes can be stored in a ziploc bag or airtight container in the fridge for up to 5 days.

They also freeze really well! Freeze them in a ziploc freezer bag then either let them thaw in the fridge or microwave and enjoy right away!

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If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!

Stack of 5 dairy free oat milk pancakes plated with berries scattered around
4.97 from 27 reviews

Oat Milk Pancakes (Thick & Fluffy!)

Gabby Kislanko
These oat milk pancakes are soft, thick, fluffy, and so easy to make! Made using just 8 ingredients and no mixer required!
Prep Time: 7 minutes
Cook Time: 13 minutes
Total Time: 20 minutes
Servings: 14 pancakes
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Ingredients
 

  • 1½ cup (354.88 ml) oat milk
  • 3 Tablespoons melted vegan butter, oil, or applesauce
  • 1½ teaspoons vanilla extract
  • 1 egg
  • 1¾ cup + 3 Tablespoons (242 g) all-purpose flour, SEE NOTES
  • ¼ teaspoon salt
  • 3 Tablespoons (36 g) granulated sugar or coconut sugar
  • 2 Tablespoons baking powder, (yes, Tablespoons!)

Instructions
 

  • Add oat milk, vanilla extract, melted butter, and egg to a small bowl and whisk until combined, then set aside.
  • In a medium mixing bowl, whisk together the flour, sugar, baking powder, and salt. Pour in the wet ingredients and whisk until just combined. Don’t over-mix the batter, if there are still some small lumps of flour that’s okay!
  • Heat a large skillet or nonstick griddle to medium low heat. If using a pan, add a little bit of butter to grease the pan or lightly spray the pan with cooking oil.
  • Once the pan or griddle is hot (a drop of water dropped on the pan should sizzle), scoop ¼ cup of pancake batter and pour it onto the pan/griddle.
  • When bubbles start to form on top of the pancakes, use a spatula to flip them over and cook on the other side for another 1-2 minutes, until the pancakes are golden brown. Remove from heat and add toppings of choice!

Equipment

1 Mixing Bowl
1 Whisk

Video

Notes

Please Note: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above under the “Metric” tab.
Measuring Flour: To avoid over-measuring, properly measure your flour using either a kitchen scale or using the scoop and level method.
Substituting Flour: You can substitute white whole wheat flour, whole wheat flour, or oat flour by weight (not volume, or the pancakes could be dry). If using oat flour, you will need 2 cups + 2 Tablespoons of oat flour (255 grams).
Tips for Cooking Pancakes:
-Don’t Over-mix the batter, or you may end up with tough, rubbery pancakes. When the last streaks of flour are gone, stop mixing the batter. 
-Watch the heat! If your pancakes are burning before the batter has started to bubble, your heat is too high! I recommend doing a test pancake to make sure the temperature is right.
-Don’t flip the pancakes too early, or you may end up with raw batter in the middle. Wait until the bubbles form
Storage and Freezing: The pancakes can be stored in a ziploc bag or airtight container in the fridge for up to 5 days. They also freeze really well! Freeze them in a ziploc freezer bag then either let them thaw in the fridge or microwave and enjoy right away!
Calories: 113kcal, Carbohydrates: 19g, Protein: 3g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 12mg, Sodium: 260mg, Potassium: 38mg, Fiber: 1g, Sugar: 5g, Vitamin A: 184IU, Calcium: 142mg, Iron: 1mg
Did you make this recipe?Please let us know by leaving a star rating and review!

The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.