Easy Oat Milk Pancakes

Servings: 4

Prep Time: 5

Cook Time: 10

Total Time: 15

These oat milk pancakes have everything you love from the classic recipe: golden exteriors, defined edges, and a fluffy texture!

5 from 8 votes

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.

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.

For a dairy-free alternative: Swap the butter for melted coconut oil or melted plant (vegan) butter. It can be omitted; however, a little fat adds moisture to the pancake batter.
Use the right baking powder: Since pancake batter naturally has a mild, neutral flavor, it's important to use aluminum-free baking powder. The metallic flavor will ruin the taste, especially in fluffy pancake recipes that call for 2 or more teaspoons. Trust me on this one.