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    Home » Pancakes

    Oat Milk Pancakes

    Jump to Recipe

    These fluffy oat milk pancakes are perfect to make for a family brunch, or a hungry couple. Made with simple ingredients in less than 30 minutes. Plus, they’re completely dairy free so it’s easy to accommodate everyone’s diet.

    Maple syrup being poured over a stack of oat milk pancakes, topped with blueberries and chocolate chips on a white plate, with a grey background.
    Jump to:
    • Why these are the best pancakes with oat milk
    • Ingredients
    • Are these dairy free pancakes?
    • How to make oat milk pancakes
    • FAQ
    • Expert Tips
    • Oat Milk Pancakes

    Why these are the best pancakes with oat milk

    • Light + Fluffy. These pancakes have the perfect consistency, smooth, soft and fluffy.
    • Oat Milk + Brown Sugar. A small amount of brown sugar complements the oat milk well.
    • 30 minutes to make. Pancakes can make a great brunch feast, but they don’t have to take a long time to make.

    Ingredients

    Overhead view of all the ingredients needed to make the pancakes.
    • Oat Milk: Any type of oat milk will work. Use your favorite brand.
    • Butter: We use vegan butter or plant-based margarine. Either works well for these pancakes.
    • Brown Sugar: If needed, you can substitute this for granulated sugar.

    Are these dairy free pancakes?

    Yes, these are completely dairy free pancakes! They use oat milk (a non dairy milk), and vegan butter or plant based margarine.

    However, you would have no idea they are dairy free as they taste just as delicious as any other type of pancake.

    A stack of pancakes on a white dish, topped with blueberries and chocolate chips, with a rustic milk just in the background.

    How to make oat milk pancakes

    In a large bowl, mix together all the dry ingredients. In a separate bowl, mix together the wet ingredients until well combined.

    • Overhead photo of the dry ingredients in a glass bowl on a white table.
    • Overhead photo of the wet ingredients in a glass bowl, on a white table.

    Slowly, add the wet ingredients to the dry ingredients and mix only until they are just combined. Gently fold in the chocolate chips.

    Heat a non-stick pan on medium heat. Use a ¼ cup measuring cup to scoop out enough batter for each pancake.

    Overhead view of a pancaked being cooked on a the stovetop on a speckled grey pan.

    Wait until there are bubbles forming in the pancake batter, then flip the pancake. Cook until golden. Serve with berries and maple syrup.

    FAQ

    Do these pancakes taste like oat milk?

    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.

    Can I use regular milk and butter instead?

    Yes! If that is what you have on hand and don’t have any dietary restrictions, you can make these 1:1 substitutions.

    Overhead view of a stack of pancakes topped with blueberries, sitting on a white plate with a round blue placemat, white napkin and silver fork and knife.

    Expert Tips

    • 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.
    • Store leftovers in the fridge. Pancakes always taste best fresh, but you can store leftovers for later. Let the pancakes fully cool down to room temperature before storing in an airtight container in the fridge for up to a few days. To reheat the pancakes, heat them in the microwave for 20 seconds or on the stovetop over low to medium heat.
    A stack of pancakes make with oat milk on a white plate, next to a white dish filled with fresh blueberries, a container with maple syrup and a rustic just with wheat.
    Print
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    Maple syrup being poured over a stack of oat milk pancaked topped with blueberries and chocolate chips, sitting on a white plate, with a grey background.

    Oat Milk Pancakes


    • Author: Ali
    • Total Time: 25 minutes
    • Yield: 6 pancakes 1x
    • Diet: Vegetarian
    Print Recipe
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    Description

    These fluffy oat milk pancakes are perfect to make for a family brunch, or a hungry couple!


    Ingredients

    Scale
    • 1 cup (120g) 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 vegan butter*, melted
    • ½ tsp vanilla extract
    • ½ cup chocolate chips (optional)

    Instructions

    1. In a large bowl, mix the flour, brown sugar, baking powder, cinnamon, nutmeg and salt together.
    2. In a medium sized bowl, mix the oat milk, egg, melted butter and vanilla extract together.
    3. In two parts, add the wet ingredients to the dry ingredients, mixing only until just combined. Gently fold in the chocolate chips.
    4. 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.
    5. Serve immediately, topped with fresh berries and maple syrup.

    Notes

    • *Use vegan butter or plant-based margarine for a fully non-dairy option. You can also use regular, dairy butter if you don’t have any dietary restrictions.
    • Prep Time: 10 minutes
    • Cook Time: 15 minutes
    • Category: Breakfast
    • Method: Stovetop
    • Cuisine: American

    Nutrition

    • 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: oat milk recipe, dairy free pancakes

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    Ali in a white tank top wearing sunglasses, with trees with yellow leaves in the background.

    Hi, I'm Ali! Full-time nurse, lifetime foodie. Join me as I create, eat and drink the most delicious brunch, cocktail & dessert recipes!

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