These fluffy oat milk pancakes are the food hug you can count on - they always turn out perfectly. They're easy, vegan, quick, and so FLUFFY. Simply mix the dry and wet ingredients, cook & top them off with fresh fruit.
Whether you're a long-time vegan or just someone looking for a new milk substitute for pancakes, this might just be your new go-to recipe! I make it so often I know it by heart!
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💌 Why Make These
- Made in 1 bowl
- No vegan butter needed
- Lighter than dairy milk pancakes
- A healthy alternative to normal pancakes
- No need to use eggs or chia egg
- Just a handful of simple ingredients needed
- The perfect weekend breakfast or brunch
- A thick & fluffy alternative to my 3 ingredient pancakes
Plus, you'll get to enjoy my step-by-step guide including photos & video. It's SUCH an easy breakfast option I keep coming back to it again and again.
🥛Ingredients
Here's what you need to make these glorious dairy-free pancakes.
Best part? Most of these are kitchen cupboard staples!
Oat milk - I like to use unsweetened oat milk. You can use long-life or fresh oat milk (from the refrigerated section).
All-purpose flour (also called plain flour) - This will provide the base alongside our oat flour.
Oat flour - Store-bought or homemade. Can be subbed for whole wheat flour.
Brown sugar - Just enough to make these golden brown but not overly sweet.
Olive oil - For greasing the pan. No oil goes into the batter. You can use any vegetable oil you like.
Baking powder & baking soda - the perfect ratio to guarantee fluffy pancakes each time.
Want to make the batter extra special? Add some vanilla extract (to taste) or throw in some chocolate chips (optional).
Tip - Don’t worry about not being able to find oat flour in your local shop! You can simply make it yourself in 30 seconds.
Simply add oats to a blender and blend until smooth. You might need to shake your blender or turn it off and use a spatula to scrape off the sides from time to time.
🔪 Equipment
- Kitchen scales or measuring cups
- A large bowl
- A whisk
- A large frying pan (or a large skillet)
- A wide spatula
⏲️ Steps
This is a visual guide through the cooking process. All measurements can be found in the recipe card below.
- 1 - First off, grab a large mixing bowl. Measure out and add all your dry ingredients. Mix well.
- 2 - You won't need a separate bowl - simply pour oat milk on top of your flour mixture. Gently mix until no large lumps remain.
- 3 - Oil a large, non-stick pan. Heat it up and add ¼ cup of batter to the pan.
- 4 - Cook your pancakes on medium-high heat for about 90 seconds on each side. The first one might take a little longer. Use a wide, flat spatula to turn your pancakes.
Once cooked, serve them with toppings of your choice. Find my serving suggestions below!
Tip - I definitely recommend using the recommended tiny amount of oil to grease the pan. Even if you’re using a non-stick pan, this will help you flip the pancakes more easily.
I usually cook 3 pancakes at a time, but this will depend on the size of your pan.
💡 Expert Tips
Cooking pancakes is never an exact science.
There are various factors that come into play to influence your cooking time. These factors include heat, size of the pan, room temperature, how long you’ve let your batter stand, etc.
However, as long as you follow the tips below you're likely to end up with a gorgeous pancake!
Don’t over-mix your batter.
This is a classic beginner’s mistake and one I have made several times myself. You might think that mixing the batter super well will make your pancakes even better. Wrong! What it will do is make your pancakes tough, hard, and not fluffy. They will end up more like bread rather than airy American pancakes.
Pour your oat milk gradually.
This will ensure you’re left with a SMOOTH batter with few lumps. If you pour all of the milk over your dry ingredients in one go without whisking at all, it will be hard to avoid lumps. Having said that, do keep in mind that a couple of lumps here and there are always better than over-mixing your batter!
Wait before turning them!
Turning your pancakes is much easier if you’re using the right tools. Using a flat silicone spatula (like this one) will make all the difference. Another important tip is to wait for the right moment to turn them. I recommend 90 seconds, but this might vary. Use a flat spatula to gently lift one side of the pancake. If it's wet and sticks to your spatula, it’s NOT ready for turning. Wait until it doesn't stick to the pan anymore and then flip over carefully.
Last but not least, don’t worry too much and just keep practicing!
The first batch you make is usually the worst, so don’t worry - your next one will be better!
Super lazy tip - don't want to get up early on a Saturday morning to make these? Simply measure out the dry ingredients the night before. Store them in an airtight container at room temperature. This will be your own DIY pancake mix. All you need to do the next day is add oat milk & cook them. The perfect breakfast for lazy days!
❓FAQ
Have you read all the expert tips and you're still not sure about something? Then you're in the right place.
Simple! To thin up your batter, just gradually add more oat milk. Make sure to do that slowly and keep whisking your batter as you pour. You don’t want to pour too much and end up with a batter that’s too runny. Runny batter will make your pancakes flatter.
Simply sprinkle on some more flour and mix until combined. I would recommend adding white flour as this usually helps the batter stick together more easily.
This usually happens when there’s too much oat flour in the mix. If that’s the case, there’s not much else you can do than to make another batch.
Do not use a ratio of more than 50% of oat flour (for example a ratio of 60% oat flour to 40% white flour likely won’t work).
No. Always use a mix of PLAIN WHITE flour with your oat flour. I’ve made this mistake before. I tried to make my pancakes 'healthier' by completely omitting white flour. What happened was that the batter just didn't stick together and my pancakes fell apart.
Yes. Using different milk won't drastically change the results. Soy milk, coconut milk (from a carton, not a tin), and almond milk would all work.
📦 Storing
Got some leftover pancakes?
Simply let them cool down, then transfer them to an airtight container. Keep them in the fridge for up to 4 days.
Because they contain no animal product they might keep for even longer. However, to be on the safe side, aim to eat them within 4 days.
🥞 Serving
This oat milk pancake recipe creates the perfect base. You can top it with any of your go-to toppings. My favorite toppings are 100% natural & crunchy peanut butter, chia seeds, and blueberries.
Since we're only using 1 tablespoon of sugar in the entire recipe, you might want to add some sweeteners if that's your thing. I recommend agave or maple syrup.
Here are the 3 steps to building the ideal pancake.
- Load up on FRUIT. Think banana slices, fresh berries, thinly sliced peaches, or fresh cherries.
- Add something CRUNCHY. This adds texture & makes the pancakes more satisfying. A great way to do that is to add chia or hemp seeds.
- Finish it with a DRIZZLE of maple syrup, agave syrup, or something similar.
That's it! Your healthy oat milk pancakes are ready to be devoured.
🌱 Similar Recipes
Craving some feel-good weekday breakfast or brunch recipes? Here are some of my favorite recipes!
- Almond Milk Crepes
- The Best Vegan Waffles
- Savory Spinach Crepes
- Zucchini Breakfast Muffins
- Orange Cardamom Knot Buns
- Full English Vegan Breakfast
This just about wraps up my oat milk pancakes recipe!
As always, if you have any trouble making this recipe, simply comment below. I’ll be sure to help you out in case you get stuck!
Made my vegan oat milk pancakes? I would SO appreciate a star rating below - this helps more readers find my dairy-free pancake option!
🍴Recipe
Oat Milk Pancakes - Fluffy, Vegan And Dairy Free
INGREDIENTS
Pancake Batter
- 1 cup (125 g) all purpose flour plain white
- 1⅔ cup (125 g) oat flour
- 1 teaspoon baking soda
- 1 tablespoon baking powder
- ⅛ teaspoon salt
- 1 tablespoon brown sugar
- 1.5 cups (350 ml) oat milk unsweetened
- ½ teaspoon (0.5 teaspoon) olive oil
Toppings (optional)
- agave syrup
- fresh fruit
- chia seeds
INSTRUCTIONS
- In a large bowl, combine your dry ingredients – flour (white and oat), baking soda, baking powder, salt, and sugar. Mix well.
- Slowly pour oat milk over your flour mixture. Gently mix until incorporated. Do not overmix.
- Add oil to a large, non-stick pan. Heat it up and add ¼ cup of batter to the pan.
- Cook your pancakes on medium-high heat for about 90 seconds on each side. The first one might take a little longer.
- Use a wide, flat spatula to turn your pancakes.
- Once cooked, serve them with toppings of your choice.
Video
Notes
Nutrition
Disclaimer: The nutritional information above is calculated automatically. The author of this post cannot guarantee 100% accuracy of this data.
Daniel Flores says
Thank you so much for this recipe. I’ve made it twice now for my family and they love how fluffy the pancakes are.
Rachel Welsh says
Hi, thank you for this recipe 🙂 Can I just check, it it an eighth of a teaspon of salt?
My Vegan Minimalist says
Hi lovely! Thanks for commenting. Yes, that's correct - 1/8 of a teaspoon of salt 🙂 Basically one very big pinch 😉 Let me know how these turn out! x
Victoria says
Well, these were outstanding, and so easy to make! Definitely my new go to.
Tajda Ferko says
Ahh thank you so much Victoria, I'm SO happy to hear that!! They're my go-to pancakes too! I love to serve them with crunchy peanut butter, blueberries and top them off with chia seeds.
crislayne says
omg this is delicious !!!!!
Tajda Ferko says
Thank you so much lovely, happy to hear you enjoyed these! They're my weekend go-to 😉
Dave says
Hey, i want to cook this for my partner who loves breakfast food and is vegan, but i was wondering why mix the 2 types of flour? Does that aid the rising process? Thanks for your time, these do look excellent 😁
Tajda Ferko says
Hiya Dave! You can very easily use just white flour and the recipe will work just fine. But I wanted to incorporate oats in another way (thought it would be fun to have 2 types of oats in the recipe - oat milk and oat flour), hence why I went for half white half oat flour. I wouldn't recommend using just oat flour because this way they're very, very likely to fall apart. Hope this helps!