Oat Milk Pancakes are soft, fluffy, and super easy to make. They're dairy-free and crafted with 8 simple ingredients—perfect for cozy weekend mornings or a delightful breakfast treat!
Pancakes are a treat for us on the weekends. In the fall we love making Pumpkin Pancakes From Pancake Mix and our Oats Pancakes Without Egg are our go-to if we don't have eggs on hand.
This recipe is probably our favorite dairy-free version because of how fluffy and versatile they are. We love adding chocolate chips, fresh blueberries, and peanut butter for added flavor. Serve with a refreshing Watermelon Smoothie or Pineapple Slushie on a warm day.
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Why We Love Oat Milk Pancakes
- They're simple and easy to make. You'll need 8 simple ingredients, most of which you probably already have on hand.
- You can easily make them ahead of time and pop them in the toaster for a fresh quick breakfast during the week.
- Easy clean up. The batter is made in one bowl making dishes a breeze.
- They taste just like regular pancakes. Oat milk doesn't add a weird aftertaste to the pancakes. Everyone I've cooked for has said they can't tell the difference between regular and this dairy-free recipe.
Ingredient Notes and Substitutions
Flour - We use all-purpose flour but whole wheat or a 1:1 gluten-free baking flour can be substituted. Keep in mind if you're not using all-purpose, you may end up with a slightly different texture.
Oat Milk - Unsweetened, unflavored oat milk is our go-to. However, you can use sweetened vanilla oat milk as a substitute for added flavor. If using, I recommend omitting the sugar to keep them from being overly sweet.
Coconut Oil - Many recipes call for butter but we prefer to keep the pancake recipe dairy-free. Coconut oil adds a nice subtle flavor that cooks the batter well. Any light cooking oil can be substituted.
See the recipe card for full information on ingredients and quantities.
How They're Made Step By Step
Step 1: In a large mixing bowl add the all-purpose flour, baking powder, sugar, and salt. Mix until well combined.
Step 2: Form a well in the middle of the flour mixture. Add the egg, milk, and melted coconut oil. Stir until just combined, enough for the flour streaks to go away. It's ok if the batter is a little lumpy.
Step 3: Heat coconut oil in a skillet over medium heat, about 1 tablespoon. Once heated scoop 1/4 cup batter onto the frying pan. Let cook over medium until you see air bubbles starting to appear and the top begins to set. This will take around 3-5 minutes.
Step 4: Flip and cook the other side until it has browned. About 3-4 minutes. Serve warm with fresh fruit.
Recipe Tips
Cool the pancake batter in the refrigerator for 30 minutes before cooking. This isn't necessary but it helps the pancakes rise and become more tender as they cook.
Don't overmix the batter. You want the batter to remain a little lumpy. Overmixing will result in dense pancakes instead of the light and fluffy texture you desire. You know you're done mixing when all the white streaks have disappeared.
Don't flip the pancakes too early. Wait until you see bubbles forming on the surface of the pancakes and the edges look set before flipping. If you flip too soon, they may fall apart or become unevenly cooked. Patience is key.
Clean the pan between batches. If the pan has leftover residue from the previous batch you could end up with burnt spots on the pancakes which can affect the flavor.
Make Ahead Tips
Pancakes are the perfect breakfast to make ahead for busy week mornings just like these Make Ahead Apple Turnovers. We love making a double or triple batch to store for later. If doing this, allow the pancakes to cool completely on a wire rack before storing them to prevent condensation build-up.
For The Fridge: Cooled pancakes can be kept in the refrigerator for up to 3-4 days. Make sure they're stored tightly to keep them from drying out. Reheat for 15-20 seconds in the microwave topped with a damp paper towel or in a toaster on low until warmed through.
For The Freezer: Cooled pancakes can be kept in the freezer separated by thin sheets of parchment paper for up to 3 months. Be sure to store tightly to avoid freezer burn. To reheat, no need to thaw first. Simply place in the microwave for 30-60 seconds with a damp paper towel, or in a toaster until warmed through.
Must Try Toppings and Flavor Variations
- Add fresh berries and vanilla extract to the batter (strawberries, raspberries, blueberries, blackberries) and top with honey or maple syrup of your choice.
- Make it chocolatey. Consider sprinkling a few chocolate chips in the batter as it cooks. You could also stir in 1 tablespoon of cocoa powder. Top with powdered sugar for a slightly sweet finish.
- Try adding nut butter or cookie butter of your choice. I like to add around 1-2 tablespoons. This will give them a delicious sweet nutty flavor.
Frequently Asked Questions
Your pancakes could be flat and not fluffy for a number of reasons. First, make sure the baking powder hasn’t expired. This can keep the pancakes from rising. If your baking powder is fine, it’s possible that the batter was over-mixed. The batter should still be lumpy and should be stirred until flour streaks have gone away.
Your pan is probably too hot causing the outside to cook too fast while the inside of your pancakes are completely mushy and underdone.
Yes. Any dairy-free milk works great in this recipe.
More Dairy Free Breakfast Ideas
If you tried these Fluffy Oat Milk Pancakes or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
The Fluffiest Oat Milk Pancakes
Ingredients
- 1 1/2 cups all purpose flour
- 3 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 tablespoon white sugar
- 1 1/4 cup oat milk
- 1 egg
- 3 tablespoons melted coconut oil plus more for pan frying (see note)
- Garnish with fresh fruit
Instructions
- In a large mixing bowl add the all-purpose flour, baking powder, sugar, and salt. Mix until well combined.
- Form a well in the middle of the flour mixture. Add the egg, milk, and melted coconut oil. Stir until just combined, enough for the flour streaks to go away. It's ok if the batter is a little lumpy.
- Heat coconut oil in a skillet over medium heat, about 1 tablespoon. Once heated scoop 1/4 cup batter onto the frying pan. Let cook over medium until you see air bubbles starting to appear and the top begins to set. This will take around 3-5 minutes.
- Flip and cook the other side until it has browned. About 3-4 minutes. Serve warm with fresh fruit.
Notes
- You can use vegetable oil instead of coconut if you prefer.
- Optional: Cool the pancake batter in the refrigerator for 30 minutes before cooking.
- Don't overmix the batter. You want the batter to remain a little lumpy.
- Don't flip the pancakes too early. Wait until you see bubbles forming on the surface of the pancakes and the edges look set before flipping.
- Clean the pan between batches.
We love making these on weekends. Each pancake is fluffy, dairy-free, and made with just a few simple ingredients. My family can't get enough of them! Give them a try and enjoy! 🥞💛