These fluffy oat milk pancakes are dairy-free and easy to make with just 6 simple ingredients. They have a rich, buttery flavor that pairs perfectly with toppings like fresh fruit and maple syrup. You can easily make these pancakes gluten-free and vegan, and you only need one bowl!
Homemade pancakes with oat milk are the perfect healthy alternative to using box pancake mix, and they taste so much better! These vegan bisquick pancakes are a great easy option too, and if you like waffles, try this dairy-free waffle recipe!
Why You'll Love These Pancakes
- Simple & easy - You only need 6 ingredients and 20 minutes to make this recipe.
- Dairy-free - These oat milk pancakes are dairy-free and super easy to make vegan and gluten-free, too!
- Thick & fluffy - Even without egg, these pancakes are super thick and fluffy.
- Healthy - This recipe uses simple, healthy ingredients and is relatively low in sugar and fat. Using oat milk gives the pancakes healthy fiber, calcium, and vitamins.
- Kid-friendly - These pancakes are perfect for baby, kids, and toddlers with their great taste, soft texture, and straightforward ingredients.
Can pancakes be made with oat milk?
Many people ask if they can substitute oat milk for milk in pancakes. The answer is absolutely yes! It's very easy to substitute oat milk for regular milk in pancakes with great results.
Oat milk is naturally creamy and makes for thick, fluffy pancakes. Using oat milk is a great way to make dairy-free pancakes, and because oat milk is fairly neutral in flavor, it doesn't take away from other delicious flavors of the pancakes. It makes them taste even better!
You only need 6 ingredients to make these pancakes. See below for helpful notes about the ingredients to give you the best results with the recipe:
- Flour - All-purpose flour, white whole wheat flour, and gluten-free all-purpose flour work well in this recipe. If using gluten-free flour, make sure it has xanthan gum.
- Salt - Salt balances the flavors in the recipe and enhances the buttery taste.
- Baking Powder - This helps the pancakes rise and become light and fluffy. See the "variations" section to make the pancakes without baking powder.
- Sugar - Granulated sugar, brown sugar, cane sugar, and coconut sugar work well in this recipe. To make them vegan, use coconut sugar or organic cane sugar.
- Oat Milk - Unsweetened oat milk is best. All brands work well, but creamier versions make for the fluffiest pancakes.
- Vegan Butter - Using vegan butter makes these pancakes completely dairy-free. Make sure the butter is melted before mixing it into the batter. Melted coconut oil, vegetable oil, or olive oil can be used instead of butter.
Remember to see the recipe card at the bottom of the post for ingredient quantities.
Below are step-by-step instructions for how to make fluffy pancakes with oat milk:
STEP 1: In a large mixing bowl, whisk together all the dry ingredients until evenly combined. You can sift the flour for fewer lumps in the batter, but some lumps are normal and expected.
STEP 2: Add the oat milk and melted butter to the bowl. Stir until the ingredients are well incorporated and only a few lumps remain (some lumps are good; do not over-mix)!
STEP 3: Let the batter rest for 5 minutes to thicken. Thicker batter means thick and fluffy pancakes! It's best not to skip this step.
STEP 4: Heat an electric griddle or frying pan to medium heat (about 325°F). Spray with non-stick cooking spray or coat with melted butter.
STEP 5: Once hot, drop about ¼ cup of pancake batter onto the pan for each pancake. Cook for 2-3 minutes on the first side, or until the edges are firming up and appear lightly golden.
STEP 6: Flip the pancakes and cook on the other side for another 1-2 minutes, or until cooked through. Remove pancakes from the heat and repeat until all the pancake batter has been used.
STEP 7: Top the pancakes with fresh fruit or berries, maple syrup, a dollop of dairy-free whipped cream, or other toppings of choice like nut butter. I love adding fresh banana slices and blueberries to mine!
TIP: Keep an eye on the pancakes as they cook to ensure you don't burn them accidentally! Do not use high heat or they will become quite dark in color and not have their delicious light and buttery taste. Light golden brown is the perfect shade!
Expert Baking Tips
- Properly measure ingredients - Make sure you "spoon and level" your flour to avoid using too much. Don't pack flour into the measuring cup or the pancakes will be too dry. Be sure to use a liquid measuring cup to measure the oat milk.
- Let the batter rest - Allowing the pancake batter to rest for a few minutes after mixing it together gives it time to thicken, resulting in super fluffy, thick pancakes!
- Cook on low-medium heat - Don't cook the pancakes over high heat or they may burn. Low-medium heat is best, giving you golden pancakes that taste awesome!
- Watch the cook time - These pancakes only take a few minutes to cook through on each side. Keep an eye on them so they don't get too dark or burn.
- Add your favorite toppings - Fresh fruit and berries, maple syrup, dairy-free whipped cream, and nut butter all make great topping options for these pancakes. Choose your favorites and enjoy!
Below are some easy variations you can make to the pancake recipe:
- Vegan - These pancakes are already dairy-free and egg-free. To make them vegan, just make sure you use vegan-friendly sugar like coconut sugar or organic cane sugar. You can use oil in place of vegan butter if you prefer.
- Gluten-Free - Use gluten-free all-purpose flour to make these pancakes gluten-free. Make sure the gluten-free flour blend includes xanthan gum.
- Without baking powder - You can omit the baking powder and make the pancakes with egg instead. Whisk two eggs into the batter with the wet ingredients.
- With banana - Mash one banana and whisk it into the batter for delicious banana oat milk pancakes. Use only one cup of oat milk to keep the batter thick.
These vegan peach cobbler pancakes are another delicious pancake recipe to try!
Frequently Asked Questions
Yes. Oat milk is a great substitute for whole milk in pancakes because it is naturally thick and creamy like whole milk. Using oat milk is a great way to make fluffy and healthy dairy-free pancakes.
Baking powder leavens the pancake batter, allowing the pancakes to rise and become fluffy when cooked. Adding eggs to the batter also contributes to thick, fluffy pancakes. Let the batter thicken for 5 minutes before cooking for best results.
Non-dairy milk is a great substitute for regular milk in pancakes. Oat milk, soy milk, and cashew milk are the creamiest options, but almond milk and coconut milk also have good results. Unsweetened varieties are best so the pancakes are not overly sweet.
Yes! You can whisk one egg into the pancake batter with the wet ingredients to make them even more thick and fluffy.
There are approximately 162 calories in one pancake when you make a batch of 8 pancakes. The exact calories will vary depending on the oat milk you use.
Storing & Freezing
Store leftover pancakes in an airtight container in the fridge for 3-5 days. Reheat them in the microwave before serving and enjoy them with fresh toppings.
Pancakes are best enjoyed fresh, but you can freeze them for up to 2 months. Place them in an airtight container with parchment paper between each pancake so they don't stick together when frozen. Allow them to thaw at room temperature before reheating and reserving. Make sure you do not freeze pancakes with any toppings.
More Dairy-Free Pancake Recipes
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Fluffy Oat Milk Pancakes (Dairy-Free)
- 1 Large Mixing Bowl
- 1 Frying Pan or Electric Skillet
- 1 ½ cups all-purpose flour or gluten-free all-purpose flour
- ¼ teaspoon salt
- 2 tablespoons baking powder
- 2 tablespoons granulated sugar or coconut sugar*
- 1 ¼ cups oat milk (unsweetened)
- 3 tablespoons melted vegan butter or vegetable oil*
- In a large mixing bowl, whisk together the dry ingredients until evenly combined.1 ½ cups all-purpose flour, ¼ teaspoon salt, 2 tablespoons baking powder, 2 tablespoons granulated sugar
- Add the oat milk and melted butter to the bowl. Stir until all the ingredients are well incorporated. Allow the batter to rest for 5 minutes to thicken.1 ¼ cups oat milk (unsweetened), 3 tablespoons melted vegan butter
- Grease a frying pan or electric griddle with non-stick cooking spray or melted butter. Bring to medium heat (about 325°F if using an electric griddle).
- Once hot, drop about ¼ cup of pancake batter onto the pan for each pancake. Cook on one side for 2-3 minutes, or until the pancake edges start to firm up and become golden. Flip and cook the other side for an additional 2 minutes, or until cooked through.
- Remove the pancakes from the heat and repeat until all the pancake batter has been used. Serve pancakes with fresh fruit, maple syrup, or other toppings of choice. Enjoy!