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These fluffy oat milk pancakes are perfect to make for a large weekend brunch. They are easy to make in less than 30 minutes and can be frozen for meal prep in advance. Customize them however you like with multiple suggestions for optional add-ins and toppings to serve them with.
Pancakes are always a great breakfast option. They make a filling, decadent breakfast and making them at home is much cheaper than ordering them at a restaurant.
Serve these oat milk pancakes with a warm oat milk matcha latte or an iced brown sugar oat milk latte.
For an extra decadent breakfast, drizzle these pancakes with this chocolate pancake syrup or this cherry pancake syrup.
For other tasty breakfast pancake recipes, try these bananas foster pancakes, these cherry pancakes, or these chocolate chai pancakes. For a pancake recipe on busy mornings, try these 3 ingredient banana oat pancakes.
- These oat milk pancakes have the perfect light & fluffy pancake consistency.
- It is easy to make a large batch of pancakes in under 30 minutes, making this a great recipe for a large family brunch.
- These pancakes are freezer friendly so you can prepare a batch in advance, and still have time for pancakes on busy mornings.
- This is a basic oat milk pancake recipe that can be customized in many different ways. Add in fruit, chocolate chips, and choose from a variety of optional toppings.
Ingredients & Substitutions
- Oat Milk: Use your favorite brand of regular oat milk. Or, for a slightly sweeter flavor, use vanilla oat milk.
- Butter: For completely dairy-free pancakes, use a vegan butter or a plant-based margarine instead.
- Brown Sugar: A small amount of sugar adds a bit of sweetness to these pancakes. You can substitute this with granulated sugar instead.
- Flour: Use regular all-purpose flour. For a healthier option, replace this with whole wheat flour. You can also use a 1:1 gluten-free flour for gluten-free pancakes.
- Baking Powder: Baking powder is important for allowing the pancakes to rise and giving them their fluffy texture. Baking soda can not be substituted for baking powder.
- Spices: A dash of cinnamon and nutmeg give a bit of flavor to these pancakes. Salt brings out the other flavors.
- Egg: An egg acts as a binding agent, holding the pancakes together so they don’t fall apart as you cook them.
- Vanilla Extract: A dash of vanilla extract adds a slight sweetness to the batter.
- Chocolate Chips: Optionally, add in some chocolate chips for a more decadent pancake.
These oat milk pancakes are a great basic pancake recipe. However, it is easy to customize this recipe and add in extra ingredients to make a different flavor variations. Here are some ideas for how to customize this recipe:
- Chocolate Chip Oat Milk Pancakes: Add in ½ cup of chocolate chips. Try semisweet chocolate chips, dark chocolate chips or caramel chips.
- Blueberry Oat Milk Pancakes: Add in ½ to 1 cup of frozen or fresh blueberries to the batter, or top the pancakes with fresh blueberries.
- Raspberry Oat Milk Pancakes: Add in ½ to 1 cup of frozen or fresh raspberries to the batter, or top the pancakes with fresh raspberries.
- Pumpkin Oat Milk Pancakes: Mix in 2 teaspoon of pumpkin pie spice with the dry ingredients.
- Toasted Nut Oat Milk Pancakes: Toast ½ cup of walnuts or pecans on a baking tray in an oven preheated to 400F for 6 to 7 minutes. Chop them up and fold them into the pancake batter.
- Banana Oat Milk Pancakes: Serve the pancakes with fresh banana slices, or make this bananas foster topping to go with them.
- Peanut Butter Oat Milk Pancakes: Mix in a couple tablespoons of peanut butter, or serve with peanut butter on top. For an extra dessert-like breakfast, serve them with this peanut butter ganache.
- Nutella Oat Milk Pancakes: Mix in a couple tablespoons of Nutella to the batter. Or, warm up some Nutella in the microwave and drizzle it over the freshly cooked pancakes.
- A mixing bowl to make the pancake batter in.
- A rubber spatula to mix the ingredients together.
- A nonstick skillet or griddle to cook the pancakes on.
Step 1: In a large bowl, sift together the flour, brown sugar, baking powder, cinnamon, nutmeg and salt.
Step 2: In a medium bowl, beat the oat milk, egg, butter and vanilla extract together until smooth.
Step 3: In a couple parts, add the wet ingredients to the dry ingredients, mixing only until combined.
Step 4: Gently fold in chocolate chips or any other optional add-ins such as blueberries or toasted walnuts.
Step 5: Melt half a tablespoon of butter in a nonstick skillet over medium heat. Once melted, add a ⅓ cup scoop of pancake batter to the skillet. Cook for 2 to 3 minutes.
Step 6: Once bubbles start to appear in the pancake batter, flip the pancake. Cook the other side for another 2 to 3 minutes until golden brown and cooked through. Serve immediately.
Storage & Reheating
- In the fridge: Store leftover pancakes in an airtight container in the fridge for up to 2 to 3 days. Don’t store pancakes with toppings, such as maple syrup or chocolate sauce on them. This will make them soggy.
- In the freezer: Let pancakes fully cool to room temperature. Then, store the pancakes in a Ziploc bag, separated by pieces of parchment paper to prevent them from sticking together. Store in the freezer for up to 1 to 2 months. Let them thaw in the fridge overnight before reheating.
- Reheating: Reheat pancakes in the microwave for 30 to 40 seconds until warmed through. Alternatively, reheat the pancakes on a nonstick skillet for 5 minutes until they are warm.
- Don’t flip the pancakes until they are ready. Wait until you see bubbles forming in the middle of each pancake before flipping. If you flip too early, the pancake can splatter and fall apart.
- Don’t overmix the batter. Overmixing the pancake batter can cause the pancakes to be tough and chewy. Mix only until the flour has been dissolved. The batter will be mostly smooth with a few lumps.
- Cook the pancakes on medium heat. Turning the stove temperature higher doesn’t make the pancakes cook faster. Rather, the outside of the pancake will cook too quickly and burn, leaving the inside uncooked. Be patient and keep the temperature set to medium.
- Use a scale to measure the flour. A kitchen scale is the most accurate way to measure flour. When using a measuring cup, it is easy to accidentally use too much flour. If you don’t have a scale, make sure to properly spoon and level the flour.
- Keep pancakes warm in the oven. If you are preparing a bunch of pancakes to serve, place cooked pancakes on a baking sheet in an oven preheated to 200F. This will keep the pancakes warm so you can serve everyone at the same time.
- Let the pancake batter sit. Once adding the wet ingredient to the dry ingredient, if you have time, let the batter sit for up to 20 minutes. This allows the baking powder to activate, making the pancakes extra fluffy.
Toppings such as maple syrup, peanut butter, Nutella, fresh fruit, yogurt, granola, whipped cream, or this chocolate pancake syrup all go well with these oat milk pancakes.
Yes. Oat milk is a dairy-free alternative to cow’s milk. To make these pancakes completely dairy-free, make sure to use a vegan butter or plant-based margarine.
Only very slightly, but you probably wouldn’t be able to tell if you didn’t know. The brown sugar helps bring out the light oat flavor and adds a delicious richness.
Yes! If that is what you have on hand and don’t have any dietary restrictions, you can make these 1:1 substitutions.
Yes. Oat milk is filled with fiber, vitamins and minerals, making it a healthy alternative to dairy milk.
Oat Milk Pancakes
- Total Time: 25 minutes
- Yield: 6 pancakes 1x
- Diet: Vegetarian
These fluffy oat milk pancakes are perfect to make for a large weekend brunch.
- 1 cup + 3 tablespoon (150g) all-purpose flour
- 1 tbsp brown sugar
- 1 ½ tsp baking powder
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ½ tsp salt
- 1 cup oat milk
- 1 egg
- 2 tbsp butter, melted
- ½ tsp vanilla extract
- ½ cup chocolate chips (optional)
- In a large bowl, mix the flour, brown sugar, baking powder, cinnamon, nutmeg and salt together.
- In a medium sized bowl, mix the oat milk, egg, melted butter and vanilla extract together.
- In two parts, add the wet ingredients to the dry ingredients, mixing only until just combined. Gently fold in the chocolate chips.
- On medium heat on a non-stick pan or griddle, scoop ¼ cup portions of the batter. Heat each pancake until you begin to see small bubbles forming in the batter, then flip and cook until cooked through.
- Serve immediately, topped with fresh berries and maple syrup.
- Dairy-Free: Use vegan butter or a plant-based margarine.
- Gluten-Free: Use a 1:1 gluten-free flour.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pancakes
- Method: Stovetop
- Cuisine: American
- Serving Size: 1 pancake
- Calories: 217
- Sugar: 12g
- Sodium: 217mg
- Fat: 9g
- Saturated Fat: 5.2g
- Unsaturated Fat: 2.4g
- Trans Fat: 0.2g
- Carbohydrates: 31.4g
- Fiber: 1.7g
- Protein: 4.2g
- Cholesterol: 41mg
Keywords: pancake recipes
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