Oat Milk Pancakes (Thick & Fluffy!)

Stack of 5 dairy free oat milk pancakes plated with berries scattered around

Oat Milk Pancakes (Thick & Fluffy!)

These oat milk pancakes are soft, thick, fluffy, and so easy to make! Made using just 8 ingredients and no mixer required!

Course Breakfast

Cuisine American

Diet Low Lactose, Vegetarian

Prep Time 7

Cook Time 13

Total Time 20

Servings pancakes

Calories 113kcal

Author Gabby

Equipment

1 Mixing Bowl
1 Whisk

Ingredients

1½ cup oat milk
3 Tablespoons melted vegan butter, oil, or applesauce
1½ teaspoons vanilla extract
1 egg
1¾ cup + 3 Tablespoons all-purpose flour SEE NOTES
¼ teaspoon salt
3 Tablespoons granulated sugar or coconut sugar
2 Tablespoons baking powder

US Customary - Metric

Instructions

Add oat milk, vanilla extract, melted butter, and egg to a large measuring cup 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!

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!

Nutrition