Oat Milk Pancakes (Dairy Free Pancakes Recipe)

The BEST oat milk pancakes recipe! This is the dairy free version of your favorite classic pancake. Light, fluffy, and the perfect base for all of your favorite pancake toppings.

hero shot of a stack of oatmilk pancakes covered in berries. The plate is surrounded additional plates of pancakes, berries, and a carafe of maple syrup.

You know this oat milk pancakes recipe is good when you make them for your spouse who immediately comments on how yummy they are and then is super surprised they are dairy free!

Oat milk pancakes are an easy, one-bowl pancake recipe. They’re so delicious and a great way to start the day! You won’t even miss the dairy.

Even if you and your family can eat dairy, you may host someone who cannot. Perhaps you’re a grandparent with grandkids who can’t have dairy. Or maybe your kiddo’s BFF can’t have dairy but you want to whip up a fun breakfast for them when it’s your family’s turn to host the slumber party. Oat milk pancakes are the perfect (and delicious) solution to your dairy free breakfast needs.

Give these delicious dairy free pancakes a try today!

TELL ME ABOUT THIS OAT MILK PANCAKE RECIPE

Level of difficulty: Easy! Measure, mix, and cook.

Flavor: These oat milk pancakes taste just like your favorite classic pancake, but they’re dairy free!

Time: Give yourself about 20 minutes to make your pancakes. It will take you about 5 minutes to measure and mix up your batter, and then you’ll need some time to cook your pancakes on a non-stick pan or griddle. The size of your pan will affect how quickly you can make these (the more you can make at once, the faster it will go).

top down image of the ingredients for oatmilk pancakes.

INGREDIENTS NEEDED

  • Large Egg
  • Vegetable Oil (or Canola Oil)
  • Oat Milk
  • Vanilla Extract
  • Granulated Sugar
  • Baking Powder
  • Salt
  • All-Purpose Flour

OVERVIEW: HOW TO MAKE OAT MILK PANCAKES

  1. In a large mixing bowl, whisk together the egg, vegetable oil, oat milk, and vanilla extract until thoroughly combined.
  2. Add in the sugar and whisk to combine.
  3. Slowly add in the dry ingredients and mix just until a smooth batter has formed (a few small lumps are ok, don’t overmix!).
  4. Preheat a non-stick pan (or griddle) over medium heat.
  5. Spray the pan with cooking spray and scoop ¼ cup sized portions of batter into the pan, leaving room between the scoops of batter.
  6. Cook for 1-2 minutes until bubbles start to form on the top of the pancakes and the edges begin to form (they’ll look slightly raised/curved/dry). Then flip with a spatula to cook the other side for another 1-2 minutes until golden brown.
  7. Serve with your favorite toppings and enjoy!
9 image collage showing how to mix up this oatmilk pancake batter

See step-by-step story series here!

TOPPINGS FOR PANCAKES

Looking for pancake topping ideas? Or perhaps some healthy pancake toppings to try? Below is a list of some of my favorite pancake toppings that are also dairy free!

  • Non-dairy butter substitute* and pure maple syrup
  • Plain or vanilla non-dairy yogurt, pure maple syrup, and berries
  • Peanut butter and banana
  • Almond butter and pure maple syrup
  • Cinnamon apples
  • Pure maple syrup and toasted pecans or almonds
  • Dairy-free whipped topping and berries
  • Banana and chocolate chips* (or chocolate syrup)
  • Fresh fruit compotes or syrups

*Note: if you are serving someone who cannot have dairy, be sure to check the ingredients of your toppings! Many margarines and chocolate chips actually contain dairy.

hero shot of a stack of oatmilk pancakes covered in berries. A carafe of maple syrup is being poured over the stack of pancakes.

HAVE LEFTOVERS? HOW TO STORE PANCAKES, HOW TO REHEAT PANCAKES

Leftover pancakes can be enjoyed at a later date for a quick and easy breakfast!

Option 1: If you plan to enjoy your leftover pancakes soon, you can store the remaining oat milk pancakes in an air-tight container in the fridge for up to 3-days. Reheat pancakes in the microwave, starting with 1-minute (adjust the time to heat your pancakes as needed to reheat to your desired temperature).

Option 2: Freeze to enjoy at a later date! The best way to do this takes a few steps, but they are worth it to make a future morning easy, filling, and delicious with your leftover dairy free pancakes! Reheat frozen pancakes (from frozen!) for 1-minute. Option to then pop them into the toaster to crisp them up a little too.

HOW TO FREEZE PANCAKES:

  • Step 1: allow pancakes to cool completely to room-temperature on a cooling rack
  • Step 2: do an initial freeze of your pancakes in a single layer on a baking sheet. This only needs to be for about 30-minutes, but this will help prevent your frozen pancakes from sticking together
  • Step 3: transfer pancakes to a ziplock bag labeled with the type of pancake and date made, and freeze for up to 3 months

RECIPE VARIATIONS AND SUBSTITUTIONS

  • Add mix-ins: add up to ½ cup of your favorite mix-ins to your oat milk pancake batter for some extra fun! You can mix these items directly into your bowl of batter or sprinkle them onto your pancakes that are cooking in your pan. A few of my favorite mix-ins include:
    • Chocolate Chip Pancakes – semi-sweet, milk, dark, or mini chocolate chips are all great options…use what you like best!
    • Blueberry Pancakes – frozen wild blueberries or fresh blueberries will both work. I personally love the wild blueberries because they’re smaller and have a larger pop of flavor and sweetness.
    • Funfetti Pancakes – use your favorite rainbow sprinkles for a super cute and fun breakfast.
close up for a stack of a stack of oatmilk pancakes topped with berries. You can see the fluffy texture of the pancakes.

MODIFICATIONS FOR DIETARY RESTRICTIONS: GLUTEN-FREE, VEGAN

This oat milk pancake recipe is dairy free and vegetarian as written. One quick swap can make these into gluten free pancakes too! A few easy swaps can turn these into vegan oat milk pancakes as well.

  • To make this into a dairy free gluten free pancakes recipe, replace the all-purpose flour with a gluten-free 1-to-1 baking flour or gluten free all-purpose flour.
    • *Please note: I have not tested this myself, but have used 1-to-1 baking flour in other recipes with success. Review the gluten free flour label for substitution ratios.
  • To make these into vegan pancakes, a few substitutions need to be made:
    • Replace the large egg with a flax egg, or egg replacer of choice
    • Replace the granulated sugar with a vegan friendly sweetener such as monk fruit sweetener, pure maple syrup, or a granulated sugar that is certified as vegan.

EXPERT TIPS

Do not overmix your batter. Overmixing your batter can lead to tough, rubbery pancakes. You want to mix in your dry ingredients until just blended in (if you have a few little lumps, that is ok!). 

Keep an eye on the heat. If your pancakes are coming out darker than desired, turn down the heat. Burned pancakes are no fun! If you’re worried, you can always do one test pancake to see how your heat is and adjust accordingly.

Do not overcrowd your pan when cooking. Make sure to leave room between your pancakes when cooking your batter. This will make sure your pancakes have enough room to puff up and rise, and you’ll have enough room to get your spatula in and flip your oat milk pancakes!

hero shot of a stack of oatmilk pancakes covered in berries. The plate is surrounded additional plates of pancakes, berries, and a carafe of maple syrup.

EQUIPMENT NEEDED

Large Mixing Bowl

Measuring Spoons

Measuring Cups

Liquid Measuring Cup

Whisk

Non-Stick Pan or Griddle

Spatula

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hero shot of a stack of oatmilk pancakes covered in berries. The plate is surrounded additional plates of pancakes, berries, and a carafe of maple syrup.

Oat Milk Pancakes (Dairy Free Pancakes)

This oat milk pancake recipe is the dairy free version of your favorite classic pancake! Light, fluffy, and the perfect base for all of your favorite pancake toppings.
5 from 10 votes
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Breakfast
Cuisine American
Servings 4 Servings
Calories 343 kcal

Ingredients
  

  • 1 large egg
  • 2 Tbsp vegetable oil (or canola oil)
  • 1 + 1/4 C oat milk
  • 1 tsp vanilla extract
  • 2 Tbsp granulated sugar
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 1 + 3/4 C all-purpose flour

Instructions
 

  • In a large mixing bowl, whisk together the egg, vegetable oil, oat milk, and vanilla extract until thoroughly combined.
  • Add in the sugar and whisk to combine.
  • Slowly add in the dry ingredients and mix just until a smooth batter has formed (a few small lumps are ok, don’t overmix!).
  • Preheat a non-stick pan (or griddle) over medium heat.
  • Spray the pan with cooking spray and scoop ¼ cup sized portions of batter into the pan, leaving room between the scoops of batter.
  • Cook for 1-2 minutes until bubbles start to form on the top of the pancakes and the edges begin to form (they’ll look slightly raised/curved/dry). Then flip with a spatula to cook the other side for another 1-2 minutes until golden brown.
  • Serve with your favorite toppings and enjoy!

Notes

    •  
Do not overmix your batter. Overmixing your batter can lead to tough, rubbery pancakes. You want to mix in your dry ingredients until just blended in (if you have a few little lumps, that is ok!). 
 
Keep an eye on the heat. If your pancakes are coming out darker than desired, turn down the heat. Burned pancakes are no fun! If you’re worried, you can always do one test pancake to see how your heat is and adjust accordingly.
Do not overcrowd your pan when cooking. Make sure to leave room between your pancakes when cooking your batter. This will make sure your pancakes have enough room to puff up and rise, and you’ll have enough room to get your spatula in and flip your oat milk pancakes!
 
Option to add mix-ins: add up to ½ cup of your favorite mix-ins to your oat milk pancake batter for some extra fun! You can mix these items directly into your bowl of batter or sprinkle them onto your pancakes that are cooking in your pan. A few of my favorite mix-ins include: chocolate chips, blueberries, and sprinkles.

Nutrition

Calories: 343kcalCarbohydrates: 56gProtein: 8gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 41mgSodium: 661mgPotassium: 113mgFiber: 2gSugar: 12gVitamin A: 213IUCalcium: 299mgIron: 4mg
Tried this recipe?Let us know how it was!
*Disclosure: This post may contain affiliate links, which means at no additional cost to you I may receive a small commission for purchases made through these links. However, please know that I strive to provide links to products that I actually use and wholeheartedly recommend whenever possible.
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Comments

  1. David says

    5 stars
    Made these this morning, you couldn’t even tell they were dairy free! Will definitely make these again!

    • ourlovelanguageisfood says

      glad to hear you enjoyed these oat milk pancakes! thanks so much for giving my recipe a try.

    • ourlovelanguageisfood says

      I’m so glad you enjoyed them Ryden! And that you liked PB on them too – one of my favorite toppings for pancakes and waffles 🙂

  2. Victoria says

    5 stars
    Made these for my DF grandson today and they were a hit! We like our pancakes a little thinner so we added a bit more oat milk, but the flavor was very good. Served with raspberries and blueberries and real maple syrup – mmmmmm – good!

    • ourlovelanguageisfood says

      I’m so glad you enjoyed these, and that your grandson could enjoy them with you! Great job adjusting to your liking as well. Thank you for making my recipe 🙂

  3. Jill says

    5 stars
    Oh my goodness, these pancakes are so light and fluffy! Not only are the great fresh of the griddle, but also reheated in the toaster. A new family favorite in our house.

    • ourlovelanguageisfood says

      I’m so happy to hear that your family loved these too!! Thank you for giving these oat milk pancakes a try. 🥞♥

  4. Vivienne says

    5 stars
    My kids always liked pancakes more than I did but these will make me eat more pancakes. I am a fan of whipped cream and berries on top.

  5. Jill says

    5 stars
    This one is another keeper! I altered the recipe using flax for the egg, gf flour and honey instead of the cane sugar…oh and I made them as waffles. So light, fluffy, and delicious.

    • ourlovelanguageisfood says

      Glad you loved this one too Jill! And happy to hear it was still fantastic when modified to fit your dietary needs too. Thanks for making my recipe!