These fluffy oat milk pancakes are dairy-free and easy to make with only 6 simple ingredients. They are light, fluffy, and have a delicious buttery flavor that pairs perfectly with toppings like fresh fruit and maple syrup. It's easy to make this recipe vegan and gluten-free and you only need one bowl!
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.
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!
Notes
Storage: Store leftover pancakes in an airtight container in the fridge for 3-5 days. Reheat before serving and add fresh toppings. To freeze the pancakes, place them in an airtight container with parchment paper between each pancake. They can store in the freezer for up to 2 months. Allow them to thaw at room temperature before reheating and enjoying them again. Do not freeze the pancakes with any toppings for best results.*Vegan: To make these oat milk pancakes vegan, use coconut sugar or organic cane sugar instead of granulated sugar. The pancakes are already eggless and dairy-free with vegan butter, but you can use oil instead of butter if preferred.*Using Oil: Vegetable oil, melted coconut oil, or olive oil can all be used instead of vegan butter at a 1:1 ratio.Gluten-Free: Use gluten-free all-purpose flour with xanthan gum and these pancakes easily become gluten-free.Oat Milk: Any brand of oat milk should work well in this recipe. Extra creamy oat milk versions will make the pancakes even thicker and more fluffy. Almond milk and other non-dairy milk work in this recipe with good results, also.Flour: All-purpose flour, white whole wheat flour, and gluten-free all-purpose flour (with xanthan gum) all work well in this recipe. Be careful not to overmeasure the flour!