Oat Milk Pancakes: everything you know and love about traditional buttermilk pancakes but without the dairy! You'll love their crispy exterior and light and fluffy interior. They are exceptional topped with berries, maple syrup, vegan butter, and even nut butter. Naturally dairy-free and gluten-free variations available!
Table of Contents
Tuck into a stack of breakfast comfort with these oat milk pancakes. Delightfully light and fluffy, lightly sweetened, and with a just-crisp-enough exterior, oat milk pancakes are the perfect breakfast pick.
With an accessible list of ingredients that you can find at almost any grocery store, simple recipe steps, and less than 20 minutes of cooking time, these pancakes with oat milk are simply breakfast perfection.
If you like this dairy-free pancake recipe, try out my dairy-free waffle recipe!
Why You'll Love These Oat Milk Pancakes
- One-Bowl. Because whoever said delicious meant high fuss? All you need is one mixing bowl, a few measuring cups, and a whisk for this recipe!
- Quick & Easy. No complicated techniques here! If you know how to measure ingredients and whisk up a batter, you can make this pancake recipe with oat milk!
- Allergy Friendly. Lactose-intolerant and dairy-sensitive friends can all enjoy these pancakes.
- Perfect for Brunch. With a variety of mix-in options (see my suggestions below), a platter of these pancakes without milk is welcome at any breakfast or brunch gathering!
- Great for Meal Prep. Can make a bunch ahead of time and freeze for easy meals throughout the week.
Ingredients
- Oat Milk: You can use storebought or homemade oat milk to make these pancakes.
- White Vinegar: Mixes with the milk to make plant-based buttermilk, producing the most tender and fluffy pancake recipe without using any milk!
- Whole Wheat Flour: Adds nuttiness and whole grains to the pancakes.
- All-Purpose Flour: Gives the pancakes structure.
- Eggs: Large eggs bind the pancakes together and add savory flavor to the pancakes.
- Vegan Butter: Responsible for the rich pancake flavor!
- Vanilla Extract: For the best flavor, use pure vanilla extract.
- Salt: Brings out and balances the flavor of the breakfast cakes.
- Baking Soda & Baking Powder: Work independently and with the homemade sour milk to make the pancakes rise.
How to Make Dairy-Free Oat Milk Pancakes
For the complete recipe and measurements, scroll to the recipe card at the bottom of this post.
Step 1: Whisk the oat milk and white vinegar in a large measuring cup or small mixing bowl. Let sit for 5-10 minutes or until curdled.
Step 2: In a large mixing bowl, whisk the wheat flour, all-purpose flour, baking powder, baking soda, salt, and sugar together until combined.
Step 3: Add the oat milk mixture, vanilla extract, melted butter, and large eggs to the flour mixture. Whisk until combined and smooth.
Step 4: Heat a non-stick skillet over medium heat. Spray with non-stick cooking spray or grease with additional butter.
Step 5: Add the batter to the skillet or griddle by ¼-cup scoopfuls and cook for 1-2 minutes/side, or until golden brown and cooked through.
Step 6: Repeat with the remaining batter. Serve hot with your favorite pancake fixings!
Recipe Pro-Tips
- Don't Overmix the Batter. This will make it tough and dense. Instead, just mix the no-milk pancake recipe until no streaks of flour remain.
- How to Make Homemade Buttermilk. Also known as "sour milk," you can easily make buttermilk at home! Just add 1 tablespoon of distilled white vinegar to a 1-cup measuring glass and fill the cup with oat milk to the 1-cup line. Stir well and let sit for 3-5 minutes, or until the milk has curdled.
- Keep the Pancakes Warm In a Preheated Oven. If you will be serving all of the pancakes at once, keep the already cooked pancakes warm in an oven preheated to 200 degrees Fahrenheit when you cook the remaining dairy-free pancake mix.
- Flour Variations: Use all whole wheat flour or entirely all-purpose flour in the recipe if you don't have or want to use both.
Recipe Variations & Mix-Ins
- Blueberries: Add pops of juicy berry flavor to this oat pancake recipe by adding ½ cup of fresh berries to the batter or by sprinkling the pancake batter with frozen berries after pouring onto the griddle.
- Bananas: Slice bananas and layer onto the pancakes after pouring onto the griddle for naturally sweet banana pancakes!
- Chocolate Chips: Easily make chocolate chip pancakes by sprinkling the pancakes with vegan or dairy-free chocolate chips or dark chocolate chips before flipping.
- Double Chocolate: Whisk 2 tablespoons of cocoa powder into the pancake batter and sprinkle the pancakes with chocolate chips. Double chocolate, so delish!
Serving Suggestions
Serve these milk-free pancakes with pats of vegan butter, a drizzle of maple syrup, and your favorite pancake toppings! I recommend fresh berries, sliced bananas, chocolate chips, nuts, or dates.
These homemade pancakes without milk are a great addition to any breakfast or brunch spread but are particularly delicious paired with scrambled eggs, fresh fruit, hot coffee, or even an iced coffee boba latte.
Dietary Adaptations
This no-milk pancake recipe is naturally vegetarian, dairy-free, and nut-free. To make gluten-free oat milk pancakes, substitute 1-to-1 gluten-free flour for all-purpose and whole wheat flour. Follow the recipe directions as listed.
Note: if you are not dairy-free, you can also make this recipe with unsalted butter instead of vegan butter.
Storage Directions
- Refrigeration: Leftover oat pancakes keep covered in an airtight container in the refrigerator for 3-4 days.
- Freezing: The pancakes can also be frozen in a freezer-safe container for 2-3 months. For the easiest defrosting, freeze the pancakes with pieces of parchment paper between them.
- Reheating: If reheating from frozen, first defrost the pancakes at room temperature for 10-15 minutes. Reheat the pancakes in the toaster oven on medium heat for 2-3 minutes, or until heated through and lightly crisp.
FAQs
Yes, you most certainly can make pancakes with oat milk. Almost anywhere that dairy milk is called for you can use oat milk. You can even use oat milk to make homemade buttermilk (also known as "sour milk") in nearly any pancake recipe.
Yes, pancakes usually are made with milk and/or butter, meaning that they usually contain dairy. This oat milk pancakes recipe, however, is made with oat milk and vegan butter, so it is a dairy-free recipe.
Tools Needed to Make This Recipe
More Pancake & Breakfast Recipes
- Oatmeal Blender Pancakes
- Fluffy Buttermilk Pancakes
- Fluffy Whole Wheat Pancakes
- Ube Pancakes
- Whole Wheat Waffles
- Banana Waffles
If you make and like this recipe, please review and rate it 5 Stars at the top of the recipe card. This helps other people to find the recipes and helps this reader-supported publication, too!
Thank you so much for your feedback and support of Mae's Menu!
Recipe
Oat Milk Pancakes
Email FacebookIngredients
- 1 ½ cup + 1 Tablespoon oat milk
- 1 ½ tablespoons distilled white vinegar
- 1 ¼ c. (150g) whole wheat flour
- 1 ¼ c. (150g) all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 4 tsp sugar
- 1 ¼ tsp. vanilla extract
- 1 tablespoon vegan butter melted, or unsalted butter*
- 2 large eggs
- Non-stick spray or butter
Instructions
- Whisk the oat milk and white vinegar in a large measuring cup or small mixing bowl. Let sit for 3-5 minutes, or until curdled.
- In a large mixing bowl, whisk the wheat flour, all-purpose flour, baking powder, baking soda, salt, and sugar together until combined.
- Add the oat milk mixture, vanilla extract, melted butter, and large eggs to the flour mixture. Whisk until combined and smooth.
- Add the batter to the skillet or griddle by ¼-cup scoopfuls and cook for 1-2 minutes/side, or until golden brown and cooked through. Repeat with the remaining batter. Serve hot with your favorite pancake fixings!
Notes
- *Unsalted Butter: If making this recipe with unsalted butter, it will no longer be dairy-free.
- Gluten-Free: To make gluten-free oat milk pancakes, substitute 1-to-1 gluten-free flour for all-purpose and whole wheat flour. Follow the recipe directions as listed.
- Storage:
- Refrigeration: Leftover oat pancakes keep covered in an airtight container in the refrigerator for 3-4 days.
- Reheating: If reheating from frozen, first defrost the pancakes at room temperature for 10-15 minutes. Reheat the pancakes in the toaster oven on medium heat for 2-3 minutes, or until heated through and lightly crisp.
- Freezing: The pancakes can also be frozen in a freezer-safe container for 2-3 months. For the easiest defrosting, freeze the pancakes with pieces of parchment paper between them.
Please share your recipe comments and feedback. It helps us create better content and helps other readers find what they're looking for.