Looking for more pancake recipes? Try almond flour pancakes, protein pancakes, and almond milk pancakes. I love cooking with oat milk because it’s so thick, creamy, and naturally sweet, so I barely need to add any extra sugar. When mixed with some simple baking staples, it makes for a moist and pillowy pancake that taste like classic pancakes!
Why I love this recipe
Naturally vegan. There are no eggs or dairy in this recipe. Plus, they’re easy to make gluten-free with one simple swap. Made in one bowl. So you don’t have a big mess to deal with after breakfast. No weird flavor. These pancakes taste identical to traditional pancakes, so no one will be any the wiser. Healthy. Oat milk has zero cholesterol and far less saturated fat than traditional milk, making it a healthy swap in everything (hello, oat milk ice cream and oat milk lattes!).
Ingredients needed
Flour- Either all-purpose flour, wholewheat flour, or gluten-free all-purpose flour can be used. If you use the gluten free option, be sure the flour blend has added xanthan gum. Salt– A pinch brings out the sweetness of all the other ingredients. Baking powder– Gives the pancakes some rise and fluffiness. Sugar. I used white sugar, but brown sugar, coconut sugar, or a sugar-free sweetener can also work. Oat milk. The key ingredient! I prefer unsweetened, unflavored oat milk. Oil. Any neutral-flavored oil, such as vegetable, safflower, or refined coconut oil, can be used.
How to make oat milk pancakes
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Make the batter. In a large mixing bowl, combine the dry ingredients. Add the wet ingredients and whisk to combine until no lumps remain. Let the batter sit for 5 minutes to thicken. Step 2- Cook. Place a greased non-stick skillet or griddle over medium heat. Once hot, pour portions of the pancake batter onto the pan. Cover the pan immediately, and cook for 3-4 minutes before flipping and cooking for a further 2 minutes. Step 3- Repeat. Continue cooking the pancakes until no batter remains. Serve the pancakes warm, and enjoy!
Recipe tips and variations
Covering the pancakes ensures they puff up and become extra thick and fluffy. Trust me, it is worth the extra (minor) effort. The sweetener amount suggested is minimal. If you’d prefer sweeter pancakes, you can double the amount. Before flipping the pancakes, wait for little bubbles to appear so you know the bottom side is fully cooked. Clean the pan in between batches, to remove any bits of stray pancake that could burn and affect the flavor of the next batch. Feel free to fold through blueberries, strawberries, chocolate chips, or your favorite mix-ins. Add one teaspoon of vanilla extract or a few dashes of cinnamon or pumpkin pie spice to enhance the flavor.
Storage instructions
To store: Pancakes can be stored in the refrigerator, covered, for up to 1 week. To freeze: Place leftover pancakes in a ziplock bag and store them in the freezer for up to 6 months. Reheating: Heat in a non-stick pan until warm or microwave until warm.
More dairy-free pancake recipes to try
Healthy pumpkin pancakes– No eggs, dairy, or flour needed! Vegan almond flour pancakes– The almond flour gives these pancakes a unique nutty flavor and perfectly fluffy texture. Eggless pancakes– My go-to recipe when I’m craving pancakes but just ran out of eggs! Vegan protein pancakes– My favorite breakfast recipe for sneaking in plenty of protein.
Originally published March 2021, updated March 2024
