Rise and shine to oat milk pancakes! These dairy free pancakes are soft, fluffy and easy to make on lazy weekend mornings.

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Pancakes are a must-have on slow weekend mornings. With that in mind, everyone should get to enjoy them, even those who can’t tolerate dairy. This easy oat milk pancake recipe was developed to serve as a base recipe for a dairy-free option. Once perfected, you can easily add in your favorite mix-ins or additional flavors. Of course, we will get to my best pancake variations later in the post. So for now, let’s get to flipping some of the best oat milk pancakes in town!

Equipment Needed:

Mixing Bowls: Have two mixing bowls ready. A large mixing bowl will be needed for the dry ingredients and a smaller mixing bowl will be needed for wet ingredients. The wet ingredients will be combined with the dry ingredients after mixed together.
Measuring Cups & Measuring Spoons: These will be used to measure out the exact amount of ingredients needed for this recipe.
Wire Whisk, Wooden Spoon & Plastic Spatula: Have a wire whisk and wooden spoon handy to mix all the ingredients together. A plastic spatula will be used to flip the pancakes. Plastic spatulas are recommended to use with non-stick pans to avoid scratching the pan.
Cooking Pan or Skillet: Use a small cooking pan to make one pancake at a time that is perfectly round, or use a larger pan to cook multiple pancakes at once. If you are cooking up a large batch of pancakes, using an electric skillet is a great option, so you can cook around six pancakes at a time.

Ingredients Needed:

Dry Ingredients

All-Purpose Flour: For best results, ensure the flour you are using is less than six months old. Use a sifter when adding the flour to the bowl to avoid any clumps.
Sugar: I usually use white granular sugar since I always have it on hand. Feel-free to use your favorite sweetener or sugar-replacement instead.
Baking Powder & Baking Soda: These two ingredients are leveling agents that will allow the pancakes to develop a fluffy texture.
Salt: Use a fine salt such as table salt, fine sea salt or fine kosher salt.

Wet Ingredients

Oat Milk: The oat milk will replace dairy milk in this recipe. Use milk that has been warmed or room temperature.
Egg: Allow the egg to come to room temperature by sitting it out on the counter for about 30 minutes prior to using. An egg at room temperature will mix easier with the other ingredients.
Light Oil: Instead of butter, light oil will be used to add moisture to the pancakes. My choice of light oil is light olive oil. You can also you canola oil or vegetable oil if you prefer. If you would like to keep this recipe oil free, you can replace it with applesauce at a 1:1 ratio.

How To Make Oat Milk Pancakes:

Mix

Mix all the dry ingredients (all-purpose flour, sugar, baking powder, baking soda and salt) into a large mixing bowl. Lightly mix all the ingredients together with a wooden spoon or wire whisk to ensure there are no pockets of one single ingredient.
In a smaller mixing bowl, add the wet ingredients (egg, oat milk and light oil) and lightly beat the mixture with a wire whisk. Pour the wet ingredients into the dry ingredients.
Lightly mix all the ingredients together with a wire whisk until there is no longer dry flour in the mixing bowl. Do not over mix to keep the pancakes as airy as possible. It is okay if there are clumps in the batter.

Cook

Place a pan on the stove top and heat on medium-low heat. Spray the pan with cooking spray to prevent the pancakes from sticking onto the pan. Pour a 1/4 cup of pancake mix onto the pan for each pancake. Once the pancakes start to bubble like shown in the photo below, it is time to flip the pancakes over and allow to cook for another minute or two.

Enjoy

Remove the cooked pancakes from the pan and place on a plate off to the side. Repeat until all the pancake batter is used up.
Top the pancakes with your favorite toppings and enjoy!

Oat Milk Pancake Variations:

These dairy free pancakes taste wonderful as is, warm with a drizzle of syrup. They can also be easily elevated with additional mix-ins, flavors and toppings. Here are a few of my go-to upgrades:

Spices and Extracts: Depending on the season, you may want to add a bit of coconut extract for a summer flare, or vanilla extract and ground cinnamon for a more comforting fall flavor.
Mix-Ins: After you pour the batter onto the skillet, top with blueberries or chocolate chips prior to flipping.
Toppings: Top the pancakes with syrup or honey, fresh fruit such as berries or banana slices, chopped pecans or walnuts, or your favorite dairy-free whipped cream. You can also replace syrup with a fruit compote, such as blueberry compote or strawberry compote.

How To Store Oat Milk Pancakes:

I love to make extra pancakes to enjoy throughout the week. Pancakes can be easily stored and reheated to make any week day breakfast a snap.

Refrigerate Pancakes: Store any leftover pancakes in an airtight container or storage bag and place in the refrigerator. Pancakes will last in the refrigerator for up to five days. To reheat, simply place pancakes on a microwave safe plate and heat for around a minute.
Freezing Pancakes: Allow the pancakes to completely cool. Layer the pancakes in a freezer proof container or bag between sheets of waxed paper or parchment paper. The paper will ensure the pancakes do not stick together. The pancakes will last in the freezer for up to three months. To reheat, treat them like you would a frozen waffle. You can reheat them in a toaster oven, standard toaster or in the microwave.

Oat Milk Pancakes Tips & Tricks:

Insure your ingredients are fresh and not expired. Some expired ingredients, such as flour, baking powder and baking soda, could result in a flat pancakes.
Allow the egg and milk to come to room temperature by sitting it out on the counter 30 minutes prior to cooking. This will allow all the ingredients to easily mix together instead of becoming cold and clumping up.
When measuring out the flour, do not over pack the measuring cup. Instead, spoon the flour into the measuring cup and then level off by removing excess flour with a knife.
Avoid over mixing the batter. Instead, mix until all ingredients are just combined to keep as much air in the batter as possible. Over mixing may make the pancakes very flat and dense.
When cooking pancakes, ensure the heat is set at medium-low to avoid burning the pancakes.
Don’t flip the pancakes too soon. Wait for bubbles to form on the surface of the pancakes prior to flipping to avoid a raw center.

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Oat Milk Pancakes Recipe

Rise and shine to oat milk pancakes! These dairy free pancakes are soft, fluffy and easy to make on lazy weekend mornings.

Course Breakfast

Prep Time 10

Cook Time 15

Total Time 25

Servings 2 people

Equipment

Measuring cups and measuring spoons
2 Mixing Bowls
Wire whisk, wooden spoon and plastic spatula
Cooking pan or skillet

Ingredients

1 cup all-purpose flour
2 tablespoons sugar
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine salt
3/4 cup room temperature oat milk
1 egg room temperature lightly beaten
2 tablespoons light olive oil
Cooking spray to coat the pan

Instructions

Mix all the dry ingredients (all-purpose flour, sugar, baking powder, baking soda and salt) into a large mixing bowl. Lightly mix all the ingredients together with a wooden spoon or wire whisk to ensure there are no pockets of one single ingredient.
In a smaller mixing bowl, add the wet ingredients (egg, oat milk and light oil) and lightly beat the mixture with a wire whisk. Pour the wet ingredients into the dry ingredients.
Lightly mix all the ingredients together with a wire whisk until there is no longer dry flour in the mixing bowl. Do not over mix to keep the pancakes as airy as possible. It is okay if there are clumps in the batter.
Place a pan on the stove top and heat on medium-low heat. Spray the pan with cooking spray to prevent the pancakes from sticking onto the pan. Pour a 1/4 cup of pancake mix onto the pan for each pancake. Once the pancakes start to bubble like shown in the photo below, it is time to flip the pancakes over and allow to cook for another minute or two.
Remove the cooked pancakes from the pan and place on a plate off to the side. Repeat until all the pancake batter is used up.
Top the pancakes off with your favorite toppings and enjoy!

Notes

Insure your ingredients are fresh and not expired. Some expired ingredients, such as flour, baking powder and baking soda, could result in a flat pancakes.
Allow the egg and milk to come to room temperature by sitting it out on the counter 30 minutes prior to cooking. This will allow all the ingredients to easily mix together instead of becoming cold and clumping up.
When measuring out the flour, do not over pack the measuring cup. Instead, spoon the flour into the measuring cup and then level off by removing excess flour with a knife.
Avoid over mixing the batter. Instead, mix until all ingredients are just combined to keep as much air in the batter as possible. Over mixing may make the pancakes very flat and dense.
When cooking pancakes, ensure the heat is set at medium-low to avoid burning the pancakes.
Don’t flip the pancakes too soon. Wait for bubbles to form on the surface of the pancakes prior to flipping to avoid a raw center.

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