The tips below make this a foolproof recipe, ensuring that you’ll soon serve up a great stack of pancakes for breakfast.
Fluffy Pancakes with Oat Milk
It’s possible to achieve that fluffy pancake texture we all crave when you use oat milk to make your pancake batter.
Oat milk not only tastes delicious but its smooth and rich consistency is superb for pancakes –not that you can’t use almond milk for pancakes- giving them moisture and helping the fluffy texture.
Use the recipe below to make your weekend breakfast delicious or serve up a quick breakfast for dinner your family will love!
To make pancakes using oat milk, you’ll need some basic ingredients you probably already have on hand:
- All-Purpose Flour: the foundation of this recipe that can be substituted with a 1:1 gluten-free all-purpose flour. If you need to use oat flour, use this recipe for pancakes with oats.
- Baking Powder: helps your pancakes rise when exposed to heat. It’s what makes your pancakes fluffy although it’s possible to make pancakes without baking powder with this recipe.
- Salt: to enhance the flavor of the other ingredients.
- Sugar: just enough to make these pancakes lightly sweet, which can be omitted if your oat milk is sweetened or flavored with vanilla.
- Oat Milk: original, vanilla-flavored oat milk, extra creamy, even homemade oat milk will work.
- Egg: to bind the ingredients and help the pancakes hold together.
- Butter (optional): adds delicious, buttery flavor, which can be omitted if you’re trying to make these pancakes dairy-free.
How to Make Pancakes with Oat Milk
Making pancakes is a quick way to get a meal on the table and it’s easy! You’ll need to:
- Measure and mix
Measure the dry ingredients into a large batter bowl and whisk to combine -this ensures that the baking powder is distributed evenly. Then, measure the wet ingredients and add them to the bowl. Whisk until all the lumps are gone.
- Cook on the first side
One way to ensure success is to heat your non-stick pan or griddle first over medium-high heat. Once hot, grease it well -with oil or butter. Then pour the pancake batter onto the hot surface and cook the pancakes until the edges look defined and bubbles form.
Flip the oat milk pancakes over using a spatula and cook them on the other side for another minute. This is where you’ll see the pancakes rise and get their fluffy texture. Remove them from the pan and cook the rest.
Stack them high and enjoy topped with your favorite pancake syrups or toppings.
Are Oat Milk Pancakes Good for You?
Oat milk pancakes are great for people who need to enjoy a dairy-free breakfast. Unlike dairy milk, oat milk is cholesterol-free and has some minerals. So if you can’t have dairy, it’s a great alternative to making pancakes with water.
Having developed many pancake recipes for this website and whipping up a few batches a week for my family, I’m confident that in addition to a great recipe here are a few tips that ensure success when making pancakes with oat milk:
Don’t over-mix the batter
Oat milk has a richer texture than other non-dairy alternatives so the batter can feel thicker than usual. As soon as most of the lumps are out, stop mixing.
Heat the pan first
Pouring batter on a pan or skillet that isn’t hot enough will not give you those golden edges and crisp outer texture; instead, you’ll have to cook the pancakes longer, and they’ll be gummier.
Adjust the heat
If the pancake bottoms are dark but the batter at the top is too runny, your heat is too hot. Reduce the heat.
Wait to flip
Bubbles alone are not the only indication of when to flip pancakes. Wait for the edges of the batter to be defined, too!
How to Top Oat Milk Pancakes
Think of your oat milk pancakes as the canvas for incredible pancake toppings like fresh fruit, cinnamon apple topping, nut butter, or Nutella, and syrups like strawberry syrup, blueberry syrup, or cinnamon syrup for pancakes!
Refrigerate uncooked batter for up to 2 days and cooked pancakes for up to 3 days. You can also freeze pancakes for later and simply heat them and enjoy!
Easy Oat Milk Pancakes
- 1 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon sugar
- 1 ¼ cups oat milk
- 1 egg
- 3 tablespoons butter*, melted
Make the pancake batter:
- In a large bowl, sift together the flour, baking powder, salt, and sugar.
- Make a well in the middle and pour the oat milk, egg, and butter. Mix with a whisk or fork until smooth.
Cook the pancakes:
- Heat a non-stick griddle or large pan over medium-high heat; I set my griddle at 300-350 F; this will vary. Once hot, grease, spray, or melt butter on the hot surface.
- Immediately, pour ¼ cup of pancake batter onto the greased pan. Cook the pancakes for about 2 minutes, until the edges begin to look defined and bubbles form. Flip the pancakes over and cook for another minute on the other side. Remove from the pan onto a plate and cook the remaining pancakes.
- Serve the warm pancakes topped with your favorite toppings and a drizzle of maple syrup if desired.