These are the best oat milk pancakes! These pancakes are so light and fluffy and you will love how easy they are to make. Made with all purpose flour, oat milk, and eggs, this is a healthy breakfast that you can have on the table in no time. This pancake recipe is dairy-free and can easily be made gluten-free too.
Pancakes like my oat flour pancakes are one of my favourite foods to eat for breakfast which is why I am so excited to share another pancake recipe with you today!
Table of Contents
Why you will love this recipe:
- This oat milk pancake recipe is quick and easy to make! These pancakes take less than 15 minutes to cook.
- These pancakes are nice and thin, and so light and fluffy.
- This pancake recipe is healthy, refined sugar free, oil free, nut free, and dairy-free and can easily be made gluten-free too. They are also made without baking powder and without butter.
- Kids love them!
If you love pancakes you will also love my gluten free dairy free blueberry pancakes and banana almond flour pancakes.
Ingredients and substitutions:
For the full ingredient list and exact measurements refer to the recipe card later in this post.
Jump to the Recipe Card.
- All purpose flour - this forms the base of these easy pancakes. You can use any type of all purpose flour that you like.
- Oat milk - I recommend using plain and unsweetened oat milk for making these pancakes. You could either use store bought or homemade oat milk. Feel free to swap the oat milk for any other milk you prefer including almond milk, cashew milk, coconut milk or soy milk.
- Eggs - eggs help make these pancakes so light and fluffy! I don't recommend trying to replace them with flax eggs. These are not vegan oat milk pancakes.
- Apple cider vinegar - when combined with the baking soda this helps make these pancakes extra light and fluffy. Instead of apple cider vinegar you could use lemon juice.
- Honey or maple syrup - you can use either of these to naturally sweeten these pancakes while keeping them refined sugar free.
Recipe variations and add ins:
- To make these pancakes gluten-free: use an all purpose gluten-free flour and certified gluten free oat milk.
- If you want extra pancakes or are serving a crowd feel free to double or triple this recipe.
- You can turn these into chocolate chip oat milk pancakes by adding some chocolate chips to the batter.
- You can make these into blueberry oat milk pancakes by adding blueberries to the batter.
- For a different flavour: add a teaspoon of vanilla extract or a bit of ground cinnamon to the recipe.
How to make oat milk pancakes:
- Step 1: Add all the ingredients to a large bowl.
- Step 2: Mix or stir the ingredients well until you have a smooth batter without any clumps.
- Step 3: Place a greased pan or large skillet on the stovetop over medium heat. Once hot, pour 1/4 cup of batter at a time onto the pan. Cover the pan immediately, and cook for ~3-4 minutes (until the pancake has little bubbles on the surface), then flip the pancake and cook for another ~2 minutes, until cooked through and golden brown.
- Step 4: Let the pancakes rest for 1-2 minutes, then serve and enjoy!
Top Tips:
- Don't over-mix the batter. If you do over mix it the pancakes will turn out more dense rather than light and fluffy.
- I recommend using unsweetened oat milk for this recipe. If you use a sweetened oat milk, then decrease the amount of honey or maple syrup that you add to two tablespoons instead of three.
- Don't use baking powder insisted of baking soda. I have tried it and the pancakes do not taste as good.
- Don’t flip the pancakes too early. If you flip pancakes too early, you will end up with raw batter in the middle. Be sure to wait until the pancakes start bubbling, then you know they are ready to flip.
- Instead of cooking these pancakes in a skillet you can cook them on an electric griddle. I actually prefer to make them this way because you can cook more pancakes at once (see the recipe card for these instructions).
How to serve:
You can top these healthy pancakes with anything you like and some of my favourite toppings include:
- Maple syrup or honey
- Nut butter such as peanut butter, almond butter, pumpkin seed butter, cashew butter, cashew coconut butter, granola butter or macadamia nut butter
- Blueberry chia seed jam, plum chia seed jam or sugar free applesauce.
- Melted butter or vegan butter
- Mascarpone - this vegan mascarpone is so good!
- Caramelized air fryer banana slices.
Oat milk pancakes FAQs:
Pancakes are ready to flip when the surface of the pancakes forms bubbles on it.
No problem. You can swap the oat milk for any other type of milk that you like including dairy milk, cashew milk, almond milk, coconut milk etc.
This is not a vegan pancake recipe as these pancakes contain eggs. I have not tried using any egg replacers in this recipe and cannot guarantee they would work out.
Store any leftover pancakes in the fridge in an airtight container for up to 7 days.
Yes, these pancakes freeze really well for up to 3 months in a freezer safe bag or airtight container.
Other breakfast recipes you will love:
Since you made it this far we are basically best friends so be sure to follow me on Instagram, Pinterest, TikTok and Facebook where I share even more recipes and healthy living tips! And don’t forget to leave this recipe a star review before you go!
Recipe
Oat Milk Pancakes
Equipment
- Large bowl
Ingredients
- 2 cups all purpose flour
- 1 teaspoon baking soda
- pinch sea salt
- 3 eggs
- 1 1/4 cups oat milk
- 3 tablespoon honey or maple syrup
- 1 tablespoon apple cider vinegar
Instructions
- In a large mixing bowl, add all the ingredients and mix well until you have a smooth batter.
To make on the stove top:
- Place a greased non-stick pan over medium heat. Once hot, pour 1/4 cup of batter at a time onto the pan. Cover the pan immediately, and cook for ~3-4 minutes (until the pancakes have bubbles on them), then flip the pancake and cook for another ~2 minutes, until cooked through.
To make on a griddle:
- Heat the griddle to 325F. Spoon the batter 1/4 cup at a time onto the griddle and cook the pancakes for ~3 minutes, then flip and cook for another 1-2 minutes, until cooked through.
Notes
- This recipe yields 12 pancakes.
- If you like chocolate chip pancakes add some chocolate chips to the batter.
- Nutritional values are an estimate and will vary depending on the exact ingredients you use.
Leave a Reply