Fluffy oat milk pancakes (no banana needed!) are perfect, just like American-style pancakes. Made from scratch. These dairy-free pancakes are known for their generous height and pillowy softness. Quick and easy to make. Stack them up and serve with maple syrup and berries.
P.S. I think you will also love my mini pancake recipe.
It's breakfast time 🥞
Jump to:
🥞 PANCAKES WITH OATMILK
I love starting the day with protein pancakes or healthy blueberries on toast but on the weekends I'm all about American-style oat milk pancakes.
Unlike their thinner European counterparts, these pancakes are thick and fluffy in texture.
They are a canvas for creativity, welcoming various toppings such as maple syrup, fruit puree, berries, bananas, or even chocolate chips.
Cooked on a griddle or skillet over medium heat until golden brown. These pancakes can be enjoyed on lazy weekends or as a special treat during the week.
❤️ WHY THIS RECIPE WORKS
- Dairy-Free
- Easy and Quick
- Fluffy + soft texture
- Customizable Toppings
INGREDIENTS NEEDED AND SUBSTITUTIONS
ALL-PURPOSE FLOUR
GRANULATED SUGAR: You can substitute it for brown granulated sugar or coconut sugar.
BAKING POWDER: Assists in making the pancakes soft and fluffy.
BAKING SODA: Helps rise and turn the pancakes golden in color.
OAT MILK: You can swap this for your favorite milk, such as almond, soy, or coconut.
MELTED BUTTER: Salted or unsalted butter will work. You can also swap this for a plant-based butter alternative.
VANILLA EXTRACT: For extra flavor
EGG: Helps to bind the batter and aid in rising.
🥞 DELICIOUSLY NIKKI RECIPE TESTING
When I made the first batch of oat milk pancakes, I eagerly set the skillet to a medium to high temperature.
I poured the batter, and before I could say "fluffy," the pancakes were done! But not in a good way. They were crispy, a bit too crunchy.
For the second attempt, I adjusted the dial. This time, I set the heat to medium-low.
The batter sizzled just right, forming perfect circles that bubbled. A gentle flip, and voila! The pancakes transformed into a fluffy stack.
So remember, don't be in a rush when making these pancakes, and make sure that you adjust the heat correctly. 🥞💛
👩🏼🍳 STEP-BY-STEP INSTRUCTIONS
Note: Please scroll to the full printable recipe card at the bottom for ingredient quantities and the method.
- Prepare the Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, and baking soda. Ensuring that these dry ingredients are well combined will contribute to the overall fluffiness of your pancakes.
- Create the Pancake Batter: Make a well in the center of the dry ingredients and pour in the oat milk, melted butter, vanilla extract, and egg. Gently mix the ingredients until just combined. Be cautious not to overmix, as this can result in denser pancakes.
- Heat the Pan: Place a skillet or griddle over medium heat.
- Cooking the Pancakes: Add a small amount of coconut oil or butter to the heated skillet. Pour ¼ cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface of the pancake, then flip and cook the other side until golden brown.
- Serve and Enjoy: Once your pancakes are cooked to golden perfection, stack them on a plate and drizzle with your favorite maple syrup. The result is a stack of Fluffy Oat Milk Pancakes that are incredibly delicious.
- Using a Non-stick Round Pancake or Egg Ring allows you to make the perfect pancakes. I used a pancake ring for these particular pancakes to get them equal size.
🫐 TOPPING IDEAS
- Fresh Berries
- Melted Chocolate
- Sprinkles
- Ice Cream
- Cream
- Yogurt
- Sugar and Cinnamon
- Sliced banana
- Caramel Sauce
📝 TIPS AND TRICKS
Mixing the Batter: Gently mix the pancake batter until just combined. Overmixing can lead to dense pancakes. It's okay if there are a few lumps; they'll dissolve during cooking.
Properly Heated Cooking Surface: Preheat your skillet or griddle over medium heat. The right temperature ensures even cooking and a golden-brown exterior. A too-hot surface may cause the pancakes to brown too quickly on the outside while remaining undercooked inside.
Use the Right Cooking Fat: Whether it's coconut oil, vegan butter, or a non-stick cooking spray, choose a cooking fat with a high smoke point to prevent the pancakes from sticking and to achieve that perfect golden-brown finish.
Controlled Pouring: Pour the pancake batter onto the cooking surface using a measuring cup or spoon. This ensures consistent-sized pancakes and helps with even cooking.
Flipping Techniques: Wait until bubbles form on the surface of the pancake before flipping. This is a sign that the bottom is cooked. Use a spatula to flip the pancakes gently. Avoid pressing down on them, as this can deflate the fluffiness.
Keep Warm in the Oven: If you're cooking multiple batches, keep the finished pancakes warm in a low-temperature oven (around 200°F or 93°C) on a baking sheet. This helps maintain their warmth without overcooking.
Using a Non-stick Round Pancake or Egg Ring allows you to make the perfect pancakes. I used a pancake round for these particular pancakes to get them equal in size.
❓ FAQS
To make these pancakes vegan, replace the eggs with an egg substitute. Standard options include flax eggs (1 tablespoon ground flaxseed mixed with three tablespoons water per egg) or commercial egg replacement.
To make gluten-free pancakes, use a gluten-free all-purpose flour blend. Many brands offer gluten-free flour mixes that work well in pancake recipes. Ensure that all your other ingredients are also gluten-free.
While whole oats can add a nice texture to the pancakes, using them instead of oat milk will not work.
You can experiment with alternative flours, but remember that different flours absorb liquids differently. Adjustments to the recipe may be needed, and the texture and taste will vary.
💫 MAKE-AHEAD, STORAGE AND REHEATING
MAKE-AHEAD
Making oat milk pancakes ahead of time can be a convenient way to have a quick and delicious breakfast or snack on hand.
If you plan to consume them within a day or two, you can store cooked pancakes in an airtight container at room temperature.
You can leave the pancake batter in the fridge for up to 2 days and use the batter when you are ready to cook your pancakes.
STORAGE
place the pancakes in an airtight container and refrigerate for up to 3 days.
FREEZING
Layer the pancakes with parchment paper and place them in a sealable freezer bag to store them for an extended period. They can be frozen for up to 2-3 months.
REHEATING:
Microwave: Place the desired number of pancakes on a microwave-safe plate and heat on medium-high for 20-30 seconds per pancake, or until warm.
Oven: Preheat your oven to 350°F (180°C). Place the pancakes on a baking sheet and cover with aluminum foil. Heat for about 10 minutes or until warmed through.
Toaster: For a quick and crisp option, you can reheat pancakes in a toaster. Use a low setting to avoid burning.
Stovetop: Reheat pancakes on a skillet over low to medium heat for a few minutes on each side until warmed.
Did you make this recipe? Let me know what you think by leaving a ★★★★★ star rating & comment below. It genuinely helps me & I really appreciate your support! Nikki 💚
Print
FLUFFY OAT MILK PANCAKES (NO BANANA!)
- Total Time: 20 minutes
- Yield: 12 pancakes 1x
- Diet: Vegetarian
Description
Fluffy oat milk pancakes are perfect, just like American-style pancakes. Made from scratch. These dairy-free pancakes are known for their generous height and pillowy softness. Quick and easy to make. Stack them up and serve with maple syrup and berries.
Ingredients
2 cups all-purpose flour
2 tablespoons granulated sugar
4 teaspoons baking powder
¼ teaspoon baking soda
1 ¾ cup oat milk
5 tablespoons melted butter
1 teaspoon vanilla extract
1 large egg
Optional* extra butter or coconut oil for frying
Instructions
- Prepare the Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, and baking soda. Ensuring that these dry ingredients are well combined will contribute to the overall fluffiness of your pancakes.
- Create the Pancake Batter: Make a well in the center of the dry ingredients and pour in the oat milk, melted butter, vanilla extract, and egg. Gently mix the ingredients until just combined. Be cautious not to overmix, as this can result in denser pancakes.
- Heat the Pan: Place a skillet or griddle over medium heat.
- Cooking the Pancakes: Add a small amount of coconut oil or butter to the heated skillet. Pour ¼ cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface of the pancake, then flip and cook the other side until golden brown.
- Serve and Enjoy: Once your pancakes are cooked to golden perfection, stack them on a plate and drizzle with your favorite maple syrup. The result is a stack of Fluffy Oat Milk Pancakes that are visually appealing and incredibly delicious.
Notes
Mixing the Batter: Gently mix the pancake batter until just combined. Overmixing can lead to dense pancakes. It's okay if there are a few lumps; they'll dissolve during cooking.
Properly Heated Cooking Surface: Preheat your skillet or griddle over medium heat. The right temperature ensures even cooking and a golden-brown exterior. A too-hot surface may cause the pancakes to brown too quickly on the outside while remaining undercooked inside.
Comments
No Comments