Homemade oat milk pancakes are a fan favorite in our home and one of my go-tos when I crave made-from-scratch pancakes.
Why Use Oat Milk for Pancakes?
I’ve always loved pancakes for breakfast, and since oat milk is creamy and slightly sweet, it’s the perfect addition to pancake batter, especially if you’re dairy-free.
This oat milk pancakes recipe makes around 4-5 pancakes. If you’re feeding a crowd, consider doubling or tripling the recipe because they will go quickly!
Key Ingredients
Whether you’re avoiding dairy or want a lighter start to your day, these oat milk pancakes make breakfast something to look forward to. Here’s what you need to make them.
- Almond Flour: Use blanched almond flour when making oat milk pancakes to make sure they’re fluffy and light. Blanched almond flour is made from almonds with the skins removed, which gives the batter a lighter texture and a softer crumb.
- Baking Powder: Baking powder helps the pancakes rise as they cook.
- Oat Milk: Oat milk adds moisture, helping thin the batter, especially when working with almond flour. But use whatever dairy-free milk you prefer: almond, coconut, cashew, macadamia, or soy.
- Eggs: Room-temperature eggs provide structure and bind the ingredients together.
- Vanilla Extract: Sweeten and flavor the batter with a splash of vanilla extract.
How to Make Oat Milk Pancakes
The full recipe with measurements is in the recipe card below.
Step 1: Combine the dry ingredients in a mixing bowl. Then, stir in the oat milk, eggs, oil, and vanilla extract.
Step 2: Heat a non-stick skillet over medium-low heat. Once the surface is warm, use a ¼ measuring cup to pour the batter onto the pan.
Step 3: Cook the pancake for 1-2 minutes, adjusting the heat to ensure the middle cooks without burning the outside.
Step 4: When bubbles start to form on top, flip the pancake and give it a light tap to spread the mixture evenly. Cook for 1-2 minutes.
Expert Tips
- Use room temperature ingredients. Remove the milk and eggs from the fridge and let them come to room temperature before mixing. Using ingredients at room temperature makes mixing easier and helps the pancakes cook more evenly.
- Control the consistency. If the batter is too thick, add oat milk a little at a time until it becomes smooth and pourable. If it’s too thin, sprinkle in more almond flour to thicken it. Adjust slowly until you reach the right texture.
- Keep an eye on the pancakes. When using almond flour, the pancakes tend to brown more quickly than those made with all-purpose, so watch them and adjust the heat accordingly.
If you enjoy oat milk pancakes, try more breakfast recipes!
Serving Suggestions
Fluffy oat milk pancakes have just the right amount of sweetness and taste even better with berries, banana slices, a dusting of powdered sugar, and the classics like butter and gooey maple syrup.
You can also switch things up with a drizzle of honey, a spoonful of fig jam, Nutella, Greek yogurt, or your favorite nut butter. You can even top them with chocolate chips, coconut flakes, or a dollop of whipped cream.
Pancake Topping Ideas
- Spread Nutella over the pancakes, and then add fresh raspberries or strawberries on top.
- Add a spoonful of mascarpone cheese, some peach slices, and a drizzle of honey.
- Finish the pancakes with banana slices and a drizzle of melted peanut butter.
- Spoon whipped cream over the pancakes, add a handful of blueberries, and sprinkle a little lemon zest on top.
What To Do With Leftovers
- Refrigerate: Store any leftover pancakes in an airtight container for 2-3 days.
- Freeze: Let the pancakes cool, then transfer them to a freezer-safe container or bag, separating them with pieces of parchment paper if you’re worried about them sticking together. Oat milk pancakes freeze for three months, but I doubt you can wait that long. I often make several batches at a time to freeze for quick meals later on.
- Reheat: If the pancakes are frozen, pry them apart and warm them in the microwave for a quick breakfast. You can also reheat pancakes in the oven at 350°F (176°C) for about 5 minutes.
Frequently Asked Questions
Can you substitute oat milk for regular milk in pancakes?
Use oat milk, or any non-dairy alternative like almond, coconut, or soy milk, to replace dairy in your favorite pancake recipes. Feel free to experiment with regular, creamy, or even vanilla oat milk to find the flavor you love most.
How do you use oat milk?
Apart from these pancakes, you can use oat milk to make overnight oats, chia seed pudding, this copycat apple crisp macchiato recipe, and baked goods.
You can substitute oat milk for dairy in any recipe using a 1:1 ratio.
Are pancakes better with water or milk?
Liquid is essential for pancakes, especially when working with almond flour. You can use water instead of milk, but the pancakes will be less fluffy and not quite as flavorful.
More Recipes with Oats:
Oat Milk Pancakes
- 1⅓ cup blanched almond flour
- 1 teaspoon baking powder
- ¼ teaspoon sea salt
- ⅓ cup oat milk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons oil
- 1 teaspoon vanilla extract
- Combine the dry ingredients in a mixing bowl. Then, stir in the oat milk, eggs, oil, and vanilla extract.
- Heat a non-stick skillet over medium-low heat. Once the surface is warm, use a ¼ measuring cup to pour the batter onto the pan.
- Cook the pancake for 1-2 minutes, adjusting the heat to ensure the middle cooks without burning the outside.
- When bubbles start to form on top, flip the pancake and give it a light tap to spread the mixture evenly. Cook for 1-2 minutes.
- Use room temperature ingredients. Remove the milk and eggs from the fridge and let them come to room temperature before mixing. Using ingredients at room temperature makes mixing easier and helps the pancakes cook more evenly.
- Control the consistency. If the batter is too thick, add oat milk a little at a time until it becomes smooth and pourable. If it’s too thin, sprinkle in more almond flour to thicken it. Adjust slowly until you reach the right texture.
- Keep an eye on the pancakes. When using almond flour, the pancakes tend to brown more quickly than those made with all-purpose, so watch them and adjust the heat accordingly.