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Fluffy Oat Milk Pancakes

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Delicious dairy free pancakes made with oat milk! These pancakes are thick and fluffy and lightly sweetened, making them the perfect vessel for a generous pour of Maine maple syrup and fresh fruit. Stack ’em high and serve ’em hot for the perfect lazy Sunday breakfast that everyone can enjoy!

A stack of fluffy oat milk pancakes with syrup and blueberries

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How to Make Oat Milk Pancakes

Makes 11 pancakes.

Ingredients:

  • 2 cups all purpose flour
  • 4 teaspoons baking powder
  • 3 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 1 1/2 cups of unsweetened oat milk
  • 2 large eggs
  • 3 tablespoons of vegetable oil
  • 1 teaspoon vanilla extract

Instructions:

Combine the dry ingredients. In a medium bowl, add the flour, baking powder, sugar, and salt. Whisk until the dry ingredients are combined.

Mix the liquids. In a liquid measuring cup or small bowl, add the oat milk, eggs, vegetable oil, and vanilla extract. Mix with a whisk or a fork to fully combine.

Add the wet ingredients to the dry. Pour the wet ingredients into the flour mixture and stir until the batter is just mixed and no streaks of flour remain. The batter should be thick (like a loose pudding), with some lumps, and should easily pour out of a measuring cup.

Heat the pan. Heat 1 tablespoon of vegetable oil in a 10″ skillet over medium to medium high heat. To test if the pan is hot enough, add a drop of pancake batter to the pan and listen for a sizzle. If you hear the sizzle, the pan is ready.

Cook the pancakes. Scoop 1/4 cup of the batter onto the preheated skillet and cook for two minutes on one side. The pancakes are ready to flip once they’ve risen and the top looks bubbly around the edge. *Turn the heat down If the pancakes start cooking too quickly or get too dark in color.

Bubbly pancake ready to be flipped in the skillet

Flip and cook the other side. Carefully flip your pancake and finish cooking the other side for two more minutes. Pancakes are done when they are fluffy, golden brown, and spring back in the middle when poked.

Keep the pancakes warm. Transfer cooked pancakes to a plate or sheet pan and keep warm in a low (200°F) oven until ready to serve.

Cook off the remaining pancake batter. Repeat the scooping and cooking process until the remaining pancake batter is cooked off. You may need to add an additional tablespoon of vegetable oil to the pan in between batches. Once all the pancake batter is cooked, serve with salty vegan butter and maple syrup.

Maple syrup poured over a stack of fluffy oat milk pancakes with butter and blueberries

How to serve the pancakes:

It goes without saying, but a slather of salty butter (plant based or dairy), and a generous pour of pure Maine maple syrup are pancakes’ best friends. BUT you know I love embellishment, so here are other tasty ways to serve up your stack:

  • Top with fresh blueberries, strawberries, or slices of banana
  • Toss on some toasted nuts or toasted coconut
  • Sprinkle some dairy free chocolate chips over the top
  • Add a very large dollop of coconut whip or traditional whipped cream
  • While you’re at it throw some sprinkles on there
  • Add a shake or two of cinnamon sugar or powdered sugar
  • Drizzle on some almond butter or melted peanut butter
  • Spoon on some fresh strawberry compote for an easy topping.

Storing Leftovers

Leftover pancakes can be stored in an airtight container for up to 5 days in the fridge. You can reheat these in the microwave by microwaving for 15-30 seconds or until just heated through.

You can also toast pancakes in the toaster (bagel width) or in a toaster oven. Start on the light setting and add more time if needed, depending on your toaster. Toast until heated through and crispy on the outside.

A plate of oat milk pancakes

Freezing Pancakes

Leftover oat milk pancakes freeze beautifully. Pop any leftovers in a freezer safe bag or container, and store them in the freezer. I recommend layering sheets of parchment paper in between the pancakes so they don’t stick to each other.

As long as no air gets into the container, the pancakes will keep well in the freezer for months!

To reheat, remove the number of pancakes needed from the freezer –thawing is not required– and microwave for 15-30 seconds until heated through. You can also pop your frozen pancakes into the toaster or toaster oven and reheat that way. Start on the “light” setting and add more time if needed to heat through completely.

Do pancakes work with oat milk? Is it good in pancakes?

Yes! Oat milk is perfect for pancakes.

I often use a plant based milk, such as oat or almond, in my pancake batters–especially if I’ve run out of cow’s milk.

As far as I’ve noticed, there is no difference in the taste at all and the consistency of the pancake batter is comparable to what my dairy based pancakes would be.

A plate of oat milk pancakes

To make these pancakes egg free:

Pancakes (in my opinion) are one of the easiest recipes to swap eggs in and out of. So here are some options for omitting the egg and turning these into vegan friendly* oat milk pancakes.

  • Use applesauce in place of eggs. Use 1/4 cup of unsweetened applesauce for each egg. I love this trick and have used it for my dairy free chocolate chip cookies. It adds an additional layer of sweetness and the pectin in apples makes a fantastic binder
  • Chia eggs. Another popular egg replacement is a chia egg. It’s just combining chia seeds and water and letting it sit. The water gets absorbed into the seeds and the seeds form a gel that acts as a natural binder. You can find a simple chia egg recipe here.
  • Mashed Banana. Bananas are a great binding agent just like applesauce. They also add moisture, banana flavor, and extra nutrients to the pancake. You’ll want to use 1/4 cup of mashed banana to replace one egg.

*Make sure to read your ingredient labels to ensure they’re vegan approved.

Variations:

These pancakes offer a delicious blank canvas for a variety of customizations that will please your hungry crew! Here are some fun mix-ins that are sure to taste amazing:

  • Add blueberries, sliced banana, diced apples, or nuts to the batter
  • Stir in mini chocolate chips into the batter and top pancakes with whipped cream and a drizzle of caramel or chocolate sauce
  • Stir a teaspoon of cinnamon into the batter for a cinnamon oat milk pancake
  • To make thin oat milk pancakes, add more oat milk a tablespoon at a time until the batter is the consistency of heavy cream, and reduce the baking powder by 2 teaspoons.
Oat Milk Pancakes with a slice missing

Substitutions:

  • Use applesauce, chia eggs, or mashed bananas to replace the eggs
  • Swap the vegetable oil for melted coconut oil (use refined if you don’t want your pancakes to taste like coconut), light olive oil, or avocado oil.
  • Use almond, hemp seed, soy, or coconut milk in place of oat milk if you don’t have it on hand.
  • For gluten free pancakes, swap out the all purpose flour for your favorite gluten free baking blend. This one is my favorite.
Image of a whisk

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A stack of fluffy oat milk pancakes with syrup and blueberries

Oat Milk Pancakes

Yield: 11-12
Prep Time: 5 minutes
Cook Time: 4 minutes
Total Time: 9 minutes

Thick and fluffy pancakes made with oat milk! An easy dairy free breakfast the whole family will love!

Ingredients

  • 2 cups all purpose flour
  • 4 teaspoons baking powder
  • 3 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 1 1/2 cups of unsweetened oat milk
  • 2 large eggs
  • 3 tablespoons of vegetable oil
  • 1 teaspoon vanilla extract

Instructions

  1. Combine the dry ingredients. In a medium bowl, add the flour, baking powder, sugar, and salt. Whisk until the dry ingredients are combined.
  2. Mix the liquids. In a liquid measuring cup or small bowl, add the oat milk, eggs, vegetable oil, and vanilla extract. Mix with a whisk or a fork to fully combine.
  3. Add the wet ingredients to the dry. Pour the wet ingredients into the flour mixture and stir until the batter is just mixed and no streaks of flour remain. The batter should be thick (like a loose pudding), with some lumps, and should easily pour out of a measuring cup.
  4. Heat the pan. Heat 1 tablespoon of vegetable oil in a 10" skillet over medium to medium high heat. To test if the pan is hot enough, add a drop of pancake batter to the pan and listen for a sizzle. If you hear the sizzle, the pan is ready.
  5. Cook the pancakes. Scoop 1/4 cup of the batter onto the preheated skillet and cook for two minutes on one side. The pancakes are ready to flip once they've risen and the top looks bubbly around the edge. *Turn the heat down If the pancakes start cooking too quickly or get too dark in color.
  6. Flip and cook the other side. Carefully flip your pancake and finish cooking the other side for two more minutes. Pancakes are done when they are fluffy, golden brown, and spring back in the middle when poked.
  7. Keep the pancakes warm. Transfer cooked pancakes to a plate or sheet pan and keep warm in a low (200°F) oven until ready to serve.
  8. Cook off the remaining pancake batter. Repeat the scooping and cooking process until the remaining pancake batter is cooked off. You may need to add an additional tablespoon of vegetable oil to the pan in between batches. Once all the pancake batter is cooked, serve with salty vegan butter and maple syrup.
Nutrition Information:
Yield: 11 Serving Size: 1
Amount Per Serving: Calories: 162Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 34mgSodium: 240mgCarbohydrates: 25gFiber: 1gSugar: 6gProtein: 4g

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