An easy from-scratch recipe for the fluffiest Oat Milk Pancakes ever. These healthy dairy-free pancakes are made with all-purpose, oat flour, and creamy oat milk.
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Light, fluffy, and packed with flavor, these oat milk pancakes might actually be better than their buttermilk brethren. That’s right, these dairy-free pancakes are THAT good!
Can I Substitute Oat milk For Milk in Pancakes?
Absolutely! Look for a brand that is marked as “extra creamy”. This helps replicate the texture of buttermilk.
I live in a small town and our stores have a limited number of oat milk brands available. Planet Oat and Oatly are two brands that I can find and have used, and both have worked really well.
Ingredients and Variations
See the recipe card at the bottom of the post for a full list of ingredients and measurements, but I wanted to highlight a few here because they’re both delicious and important!
- Oat flour – this is optional but highly recommended. It gives the pancakes extra whole grain awesomeness. And it’s super tasty. You do not need to buy oat flour for this recipe – simply blitz some old-fashioned oats in a food processor or blender until it’s fine and powdery. You can also just sub in additional all-purpose flour if needed.
- Baking powder – we’re using 2 heaping tablespoons of the stuff, and I highly recommend using an aluminum-free brand. If it’s not marked aluminum-free, often you get an odd aftertaste when using more than 1 tablespoon in a recipe.
- Yogurt – seriously, this makes the BEST addition to pancakes. Look for Greek yogurt, whether it is dairy-free or made with cow’s milk. You can also sub in dairy-free or conventional sour cream.
- Butter – either conventional or plant-based works great here.
- Eggs – to make these pancakes truly plant-based, sub in your favorite egg replacement product.
How to Make the Best Pancakes With Oat Milk
- When you combine the dry and wet ingredients, don’t overmix. A few lumps are fine. Overmixing will result in sad flat pancakes.
- Allow the melted butter to cool for a bit before mixing up this pancake batter. When hot butter mixes with cold milk and egg, you can get a curdled texture that often leads to overmixing.
- Beat the eggs separately before adding them to the mixture. This also prevents overmixing the batter.
- Allow the batter to fully rest for 5-10 minutes while the pan or griddle preheats.
- Make one small test pancake on the preheated pan/griddle. Everyone knows that the first pancake is the “weird” pancake that will tell you that the pan is either too hot or too cold. One small test pancake allows you to get the temp just right without wasting the batter.
Pro Tips/Recipe Notes
- Freeze leftover pancakes on a rimmed baking sheet lined with parchment or waxed paper. Freeze for 2 hours and then transfer to freeze storage (reusable if possible).
- Frozen pancakes are good for up to 6 months. Reheat in the microwave for 30 seconds.
- These pancakes are fluffy! If you prefer thinner pancakes, increase the oat milk by 1/3 cup.
- If you want to use whole wheat flour, check out our whole wheat pancake recipe for more info. And my friend Katie has a recipe for Spelt Flour Pancakes over on her site.
More Delicious Breakfast Recipes
Oat Milk Pancakes
An easy from-scratch recipe for the fluffiest oat milk pancakes ever. These healthy dairy-free pancakes are made with all-purpose, oat flour, and creamy oat milk.
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Melt butter and set it aside for a few minutes to cool.
1/4 cup butter
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Add dry ingredients to a medium mixing bowl and whisk briefly to combine.
2 cups all-purpose flour, 1/2 cup oat flour, 2 tbsp aluminum-free baking powder, 1 tsp sea salt, 3 tbsp sugar
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Add oat milk, beaten eggs, butter, vanilla, and yogurt. Whisk briefly to combine without overmixing – some lumps are ok!
1/4 cup butter, 2 eggs {beaten}, 1/2 cup Greek yogurt, 1 3/4 cup oat milk, 1 tsp vanilla
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Set batter aside while you preheat your skillet or griddle over medium-low heat for 5-10 minutes.
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Grease/butter the skillet or griddle and test one small pancake to determine if the heating temperature works for you.
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Work in batches adding ~1/4 cup of batter to the skillet or griddle. Cook until small bubbles form on top of the pancakes and the edges look golden brown.
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Flip and cook until the other side is also golden brown.
- These pancakes are fluffy! If you like thinner pancakes, increase the oat milk by 1/3 cup.
- When you combine the dry and wet ingredients, don’t overmix. A few lumps are fine. Overmixing will result in flat pancakes.
- Beat the eggs separately before adding them to the mixture. This also prevents overmixing the batter.
- Allow the batter to fully rest for 5-10 minutes while the pan or griddle preheats.
Nutrition Facts
Oat Milk Pancakes
Amount Per Serving (2 pancakes)
Calories 213
Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 3g19%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 45mg15%
Sodium 561mg24%
Potassium 99mg3%
Carbohydrates 32g11%
Fiber 1g4%
Sugar 7g8%
Protein 6g12%
Vitamin A 276IU6%
Calcium 226mg23%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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