Homemade oat milk pancakes are a fan favorite in our home, and one of my go-to’s when I am craving fluffy, 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.
Key Ingredients
Whether you’re avoiding gluten or simply want a lighter start to your day, these oat milk pancakes make breakfast something to look forward to.
- Almond Flour: For the best results, use blanched almond flour when making these oat milk pancakes. It’s made from almonds with the skins removed, which gives the batter a lighter texture and softer crumb.
- Baking Powder: Baking powder helps the pancakes rise as they cook, giving them that perfect fluffy texture.
- Oat Milk: Oat milk provides moisture to thin out the batter, which is especially important when working with almond flour.
- Eggs: Along with protein, the eggs provide structure and bind the ingredients together.
- Vanilla Extract: Sweeten and flavor the batter with a splash of vanilla extract.
Additions and Substitutions
- Swap the milk. Replace the 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. 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
- 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!
If you enjoy oat milk pancakes, try one of these breakfast recipes!
Serving Suggestions
These fluffy oat milk pancakes have just the right amount of sweetness and taste even better topped with berries, banana slices, a dusting of powdered sugar, or the classics, butter and 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.
What To Do With 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.
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.
More Recipes with Oats:
Oat Milk Pancakes
- 1⅓ cup blanched almond flour
- 1 teaspoon baking powder
- ¼ teaspoon sea salt
- ⅓ cup unsweetened almond milk
- 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.
- 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!