Skip to Content

Oat Milk Pancakes

Homemade oat milk pancakes are a fan favorite. Since going dairy-free, this recipe and our almond flour pancakes recipe are a go-to when I am craving made-from-scratch pancakes. The light and fluffy breakfast treat cooks in 20 minutes. Plus, they are dairy and gluten-free!

A close up of a stack of oat milk pancakes topped with butter and syrup.

Why Use Oat Milk for Pancakes?

Pancakes are one of my favorite breakfast foods, and because oat milk is creamy and slightly sweet, it’s perfect for making fluffy pancakes.

What You Need to Make this Recipe

  • Almond Flour: For best results, use blanched almond flour to make our oat milk pancakes recipe. Blanched almond flour uses almonds that have had the skins removed; I like them for pancakes because they create a lighter batter.
  • Baking Powder: Baking powder adds lift to the batter, so the pancakes aren’t so dense.
  • Oat Milk: Oat milk provides moisture to thin out the batter, which is especially important when working with almond flour.
  • Eggs: Along with protein, eggs provide structure and bind the ingredients together.
  • Olive Oil: I use olive oil instead of butter as a dairy-free alternative.
  • Vanilla Extract: Vanilla extract lends sweetness.

Additions and Substitutions

Change is good! Here are some variations to consider:

  • Add lemon or orange zest.
  • Sweeten the batter with Golden Monk Fruit or Swerve.
  • Replace oat milk with almond, coconut, cashew, macadamia nut, or soy milk.

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.

Dry ingredients for oat milk pancakes in a mixing bowl.

Step 2: Then, add the oat milk, eggs, olive oil, and vanilla. Stir to combine.

Wet ingredients combined with the dry ingredients in a mixing bowl.

Step 3: 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.

Some of the batter on a frying pan and tapped with a measuring cup.

Step 4: Cook the pancakes for 1-2 minutes per side, adjusting the heat to ensure the middle cooks without burning the outside.

Oat milk pancakes cooking in a frying pan.

Step 5: When bubbles start to form on the top, flip it, and give the pancake a light tap to spread the mixture since they will be slightly smaller than regular pancakes. Then, cook for another 1-2 minutes.

Oat milk pancakes flipped and cooking in a frying pan.

Expert Tips

  • If the pancake batter seems too thick and heavy, add more oat milk a little at a time until it reaches the desired consistency. On the other hand, if the batter is too thin and runny, you can sprinkle more almond flour to thicken it up. Keep adding the ingredients slowly until you reach the right consistency, which should be a smooth and pourable batter.
  • When making pancakes using almond flour, it’s important to note that they tend to brown more quickly compared to those made with other types of flour. To avoid burning, adjust the heat accordingly.
  • Our oat milk pancakes recipe makes 4-5 pancakes. If you’re feeding a crowd, consider doubling or tripling the recipe because they will go quickly!

SEARCHING FOR MORE LIKE THIS? 

If you love this recipe, try one of these breakfast favorites!

A close up of a stack of oat milk pancakes topped with melting butter and syrup.

Serving Suggestions

Enjoy these pancakes as is, or try one of these mix-ins or toppings!

  • Maple Syrup, Honey, Fig Jam
  • Strawberries, Blueberries, Raspberries
  • Chocolate Chips, Cocoa Nibs
  • Seed Butter, Nutella, Nut Butter
  • Shaved Almonds, Coconut Flakes
  • Greek Yogurt, Coconut Yogurt, Homemade Whipped Cream

What to Do With the Leftovers

  • Refrigerate  Should you have leftovers, store them in an airtight container for 2-3 days.
  • Freeze  Let the pancakes cool. Then, transfer them to a freezer-safe container or bag. 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 a quick meal later on.
  • Thaw – When you’re ready to eat, remove the pancakes from the freezer to thaw.
  • Reheat  If the pancakes are frozen, pry them apart and warm them in the microwave for a quick breakfast. You can also reheat them 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 alternative milk options, like almond, coconut, or soy, to replace dairy in your favorite pancake recipes. Experiment and try out regular, creamy, or vanilla oat milk.

How do you use oat milk?

Apart from these pancakes, we use oat milk to make overnight oats, chia seed pudding, apple crisp macchiato recipe, and other baked goods. Use oat milk as a 1:1 replacement for dairy in any recipe.

Can I make this recipe vegan?

Of course! Use flaxseed, chia seed, or a combination of the two in place of the eggs to make vegan pancakes. 

1. The best ratio is one part water and two parts seed. Next, mix the water and seeds of your choice. 
2. Allow the mixture to sit out at room temperature until it thickens into a gel-like paste, then add it to the batter. 
The result is tasty vegan oat milk pancakes! You can also use nut butter or banana instead of eggs.

Are pancakes better with water or milk?

Some liquid is needed to make pancakes (especially when cooking with almond flour), and you can use water instead of milk. However, doing so results in less flavor, and they won’t be quite as fluffy.

Your Feedback is Valuable

Did you try this recipe? Consider leaving a ⭐️ rating and comment below. And for more healthy international recipes for everyday cooking, sign up to have recipes emailed right to you.

A stack of pancakes topped with butter.

Oat Milk Pancakes

Tressa Jamil
Homemade oat milk pancakes are a go-to when I'm craving made-from-scratch pancakes; they cook in 20 minutes and are dairy and gluten-free!
5 from 1 vote
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast
Cuisine American
Servings 4 Pancakes
Calories 156 kcal
Ingredients
  
  • 1⅓ cup almond flour, blanched
  • 1 teaspoon baking powder
  • ¼ teaspoon sea salt
  • cup almond milk, unsweetened
  • 2 large eggs
  • 2 tablespoons olive oil
  • 1 teaspoon vanilla extract
Instructions
 
  • Combine the dry ingredients in a mixing bowl. Then, add the oat milk, eggs, olive oil, and vanilla. Stir to combine.
  • 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 pancakes for 1-2 minutes per side, adjusting the heat to ensure the middle cooks without burning the outside.
  • When bubbles start to form on the top, flip it, and give the pancake a light tap to spread the mixture since they will be slightly smaller than regular pancakes. Then, cook for another 1-2 minutes.
Notes
Expert Tips:
  • If the pancake batter seems too thick and heavy, add more oat milk a little at a time until it reaches the desired consistency. On the other hand, if the batter is too thin and runny, you can sprinkle more almond flour to thicken it up. Keep adding the ingredients slowly until you reach the right consistency, which should be a smooth and pourable batter.
  • When making pancakes using almond flour, it’s important to note that they tend to brown more quickly compared to those made with other types of flour. To avoid burning, adjust the heat accordingly.
  • Our oat milk pancakes recipe makes 4-5 pancakes. If you’re feeding a crowd, consider doubling or tripling the recipe because they will go quickly!
Nutrition Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 Pancake | Calories: 156 kcal | Carbohydrates: 3 g | Protein: 5 g | Fat: 14 g | Sodium: 317 mg | Fiber: 1 g | Sugar: 1 g
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!
Recipe Rating