Fluffy Oat Milk Pancakes

These fluffy oat milk pancakes are super easy to make for breakfast! Although I use butter for a rich flavor, you can make them completely dairy-free and vegan (check my tips).

Oat Milk Pancakes

These Pancakes are one of the best pancake recipe alterations for those who are dairy free. Yet, despite lacking of full-fat milk in the recipe, the texture is soft, fluffy, and so light.

The taste is a winner too, being delicious and so mouthwatering, especially when drizzled with your loved syrup or toppings.

I LOVE to serve these pancakes for breakfast topped with mango compote or blackberry simple syrup. However, my daughter loves them with just maple syrup.

Ingredients

Note: This is an overview of the ingredients. See the recipe card for full information on ingredients and quantities.

Flour. I use all purpose flour (plain flour).

Baking Powder. It allows the pancakes to rise and have a light and fluffy texture.

Granulated Sugar. I use just 2 tablespoons to add a hint of sweetness to the batter.

Butter. To make a pancake that is rich in flavour I prefer to use butter. For dairy-free pancakes, you can use coconut oil instead.

Oat Milk. I use oat milk instead of full-fat milk.

Egg. I use one large egg at room temperature.

How To Make Fluffy Oat Milk Pancakes?

1. In a mixing bowl, whisk together the egg, oat milk, sugar and melted butter.
2. Stir in flour, baking powder and a pinch of salt.
3. Spray a large skillet with oil or grease with butter.
4. Heat the skillet over medium heat, scoop a ¼ cup of the batter per pancake into the skillet.
5. Cook for 1-2 minutes; once bubbles appear on the top, flip on the other side and cook for one minute.
6. Put the pancakes on a serving plate top with your favourite toppings, then serve warm.

Helpful Tips!

• Make sure that your baking powder is fresh and new! Old and expired baking powder makes a thin and flat batch of pancakes.
• Pay attention! Burnt pancakes or uncooked pancakes are not very much enjoyable, are they?
• You might have used your regular butter, but if you are aiming for completely dairy-free pancakes, make sure you use a butter plant-based.

How To Store Them

To store: Pancakes can last in the fridge for 3-4 days, just put them in an airtight container or wrap them in plastic wrap.

To freeze: You can freeze your leftover pancakes for 1-2 months if they are well covered.

Reheating: It is best to use the microwave to reheat the pancakes.

Can I Make These Pancakes Vegan?

Absolutely! You are already using plant-based milk, so use plant-based butter as well. For the egg, you should use a flax egg instead. Your pancakes will be vegan by then.

More Pancake Recipes

• Mango Pancakes
• Almond Milk Pancakes
• Banana Sour Milk Pancakes
• Peanut Butter Pancakes
• Almond Milk Pancakes
• Fluffy Pumpkin Pancakes
• Banana Sour Milk Pancakes

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Recipe Card