These fluffy oat milk pancakes are thick, soft, and golden, just like classic American-style pancakes! Made from scratch with simple ingredients and no banana, they're quick and easy to whip up for breakfast or brunch. They can easily be made dairy-free with plant-based butter. Serve warm with maple syrup and fresh berries for a delicious homemade treat!

P.S. If you love pancakes as much as I do, you'll also love my mini pancake recipe!

Stack of fluffy oat milk pancakes topped with butter and maple syrup.

It's breakfast time 🥞

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❤️ Why You'll Love These Oat Milk Pancakes

Easy to customise: Top with maple syrup, fresh berries, chocolate chips, or whatever makes your breakfast extra special!

Thick and fluffy: Soft, light pancakes with golden edges, just like your favourite American-style pancakes.

No banana needed: Enjoy classic pancake flavour without adding banana to the batter.

Dairy-free: Made with oat milk instead of regular milk, without sacrificing that lovely fluffy texture.

🎥 My Latest Video

Thick homemade oat milk pancakes served with butter and pink flowers in the background.

🥞 Ingredients You'll Need & Substitutions

All-purpose flour: Gives these oat milk pancakes their soft, fluffy texture. Regular plain flour works perfectly.

Granulated sugar: Adds just a touch of sweetness. You can substitute brown sugar or coconut sugar.

Baking powder: The secret to thick, fluffy pancakes! It helps the batter rise beautifully.

Baking soda: Helps the pancakes rise and develop a lovely golden colour. Don't leave it out unless you've tested the recipe without it.

Oat milk: The star ingredient! I recommend unsweetened oat milk, but almond milk or soy milk can also work.

Melted butter: Adds richness and flavour. Use unsalted butter or a plant-based butter alternative for dairy-free pancakes.

Vanilla extract: Adds a lovely hint of vanilla that makes these pancakes extra delicious.

Egg: Helps bind the ingredients together and gives the pancakes structure.

Ingredients for fluffy oat milk pancakes including oat milk, flour, egg and butter.

🥞 Nikki's Kitchen Test: The Secret to Fluffy Pancakes

When I first made these oat milk pancakes, I had the heat turned up too high. They browned far too quickly and turned out crispy instead of soft and fluffy!

For my second batch, I lowered the heat to medium-low, and what a difference! The pancakes cooked evenly, developed lovely golden edges, and turned out beautifully fluffy.

My biggest tip? Keep your pan on medium-low heat and be patient. Flip the pancakes when bubbles appear on the surface and the edges begin to look set.

A little patience makes all the difference! 🥞💛

👩🏼‍🍳 How to make Fluffy Oat Milk Pancakes

Note: Please scroll to the full printable recipe card at the bottom for ingredient quantities and the method.

  1. Mix the dry ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, and baking soda.
  2. Make the pancake batter: Add the oat milk, melted butter, vanilla extract, and egg. Gently mix until just combined. A few small lumps are perfectly fine! Avoid overmixing, as this can make the pancakes dense.
  3. Heat the pan: Heat a non-stick skillet or griddle over medium-low heat. Lightly grease with butter or coconut oil.
  4. Cook the pancakes: Pour approximately ¼ cup of batter per pancake into the pan. Cook until bubbles appear on the surface and the edges begin to set, then flip and cook the other side until golden brown and cooked through.
  5. Serve and enjoy: Stack your fluffy oat milk pancakes on a plate and serve warm with maple syrup, fresh berries, or your favourite toppings.

💗 Nikki’s Top Kitchen Tip: I used a non-stick pancake ring to make these oat milk pancakes perfectly round and evenly sized. It’s a simple little trick that makes your pancake stack look extra special! 🥞

An egg in the flour.
Make a well in the center and add the egg, oat milk, melted butter, and vanilla extract.
Oat milk pancake batter being mixed in a bowl.
A thick pancake batter.
Making the batter.
Cook until bubbles form on the surface of the pancake, then flip.

🫐 Best Toppings for Oat Milk Pancakes

  • Fresh berries: Strawberries, blueberries, or raspberries add natural sweetness.
  • Maple syrup or Honey: A classic topping for warm, fluffy pancakes.
  • Greek yogurt: Adds a creamy, tangy contrast.
  • Nut butter: Try peanut or almond butter for extra richness.
  • Chocolate chips: Perfect for a sweeter breakfast treat.
  • Cinnamon and sugar: A simple combination that's always delicious.
Fluffy American-style oat milk pancakes stacked and ready to serve.

📝 Tips and Tricks for Fluffy Oat Milk Pancakes

Keep them warm: Making a big batch? Place cooked pancakes on a baking tray in a low oven at around 90°C (200°F) while you finish the rest.

Don't overmix the batter: Gently stir until just combined. A few lumps are perfectly fine! Overmixing can make your pancakes dense instead of fluffy.

Keep the heat medium-low: I learned this while testing the recipe! A pan that's too hot will brown the pancakes before the centres have cooked through.

Wait for the bubbles: Flip your pancakes when bubbles appear on the surface and the edges begin to set. Avoid pressing them down with your spatula.

Use a pancake ring: I used a non-stick pancake ring when making these pancakes to keep them evenly sized and beautifully round. It's optional, but I love the results!

Maple syrup being poured over a stack of fluffy oat milk pancakes.

❓ FAQS

Can I make these oat milk pancakes vegan?

Yes! Replace the egg with a suitable egg replacer, such as 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water. Use plant-based butter instead of regular butter. The texture may be slightly different.

Can I make oat milk pancakes gluten-free?

You can try a gluten-free all-purpose flour blend designed to replace regular flour. Check that your other ingredients are gluten-free too. The texture may vary depending on the flour blend.

Can I make oat milk pancakes ahead of time?

Absolutely! Allow the pancakes to cool, then store them in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster, microwave, or frying pan until heated through.

A stack of fluffy oat milk pancakes with pink blossom in the background.

✨ Make-Ahead, Storage and Reheating

Make-Ahead: These fluffy oat milk pancakes are perfect for meal prepping! Cook a batch in advance, allow them to cool briefly, and refrigerate promptly. For the fluffiest results, I recommend cooking the batter fresh rather than storing it overnight.

Storage: Keep leftover pancakes in an airtight container in the refrigerator for up to 3 days.

Freezing: Place baking paper between the pancakes to prevent sticking, then transfer them to a freezer-safe bag or container. Freeze for up to 2 months.

Reheating: Reheat in the toaster, microwave, or a frying pan until piping hot. Frozen pancakes can be reheated straight from the freezer.

Breakfast recipes to try next

Kiwi Fruit Puree

Fluffy Protein Pancakes

Healthy Blueberries on Toast

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 💚

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A stack of fluffy pancakes with a block of butter and a drizzle of maple syrup. Pink blossoms are in the background.

Fluffy Oat Milk Pancakes (No Banana!)

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  • Author: NIKKI
  • Total Time: 20 minutes
  • Yield: 12 pancakes 1x
  • Diet: Vegetarian
Print Recipe

Description

These fluffy oat milk pancakes are thick, soft, and golden, just like classic American-style pancakes! Made from scratch with simple ingredients and no banana, they're quick and easy to whip up for breakfast or brunch. They can easily be made dairy-free with plant-based butter. Serve warm with maple syrup and fresh berries for a delicious homemade treat!

Ingredients

Units Scale
  • 2 cups (250 g) all-purpose flour (plain flour)
  • 2 tablespoons (25 g) granulated sugar
  • 4 teaspoons (16 g) baking powder
  • ¼ teaspoon (1 g) baking soda (bicarbonate of soda)
  • 1 ¾ cups (414 ml) oat milk
  • 5 tablespoons (70 g) melted butter (use plant-based butter for a dairy-free version)
  • 1 teaspoon (5 ml) vanilla extract
  • 1 large egg
  • Extra butter or coconut oil for frying, as needed

Instructions

  1. Mix the dry ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, and baking soda.
  2. Make the pancake batter: Add the oat milk, melted butter, vanilla extract, and egg. Gently mix until just combined. A few small lumps are perfectly fine! Avoid overmixing, as this can make the pancakes dense.
  3. Heat the pan: Heat a non-stick skillet or griddle over medium-low heat. Lightly grease with butter or coconut oil.
  4. Cook the pancakes: Pour approximately ¼ cup of batter per pancake into the pan. Cook until bubbles appear on the surface and the edges begin to set, then flip and cook the other side until golden brown and cooked through.
  5. Serve and enjoy: Stack your fluffy oat milk pancakes on a plate and serve warm with maple syrup, fresh berries, or your favourite toppings.
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Stove Top
  • Cuisine: American

Nutrition

  • Serving Size: per pancake
  • Calories: 180 kcal
  • Sugar: 4 g
  • Sodium: 210 mg
  • Fat: 7 g
  • Saturated Fat: 4 g
  • Carbohydrates: 25 g
  • Fiber: 1 g
  • Protein: 4 g

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The nutritional and calorie information provided for this recipe is an estimate. The accuracy of the information listed is not guaranteed.

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