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–+ servings
a tall stack of pancakes on a three plate stack with bananas and maple syrup.
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5 from 1 vote

Fluffy Oat Milk Pancakes

Indulge in a stack of fluffy oat milk pancakes: ready in under 30 minutes for a delicious, versatile dairy-free and/or gluten-free breakfast!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 10 4" pancakes
By: Jocelyn Salvatoriello

Ingredients

  • 1 ¼ cups all-purpose flour see notes
  • 2 tablespoons sugar
  • 1 ¼ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 cup oat milk, other milk alternative or dairy milk
  • 1 large egg
  • 2 tablespoons vegetable oil, melted coconut oil or melted butter
  • 1 teaspoon vanilla extract optional
US Customary - Metric

Instructions

  • Blend dry ingredients: using a medium-sized bowl, whisk together all the dry ingredients until well blended.
  • Combine with wet ingredients: add in remaining ingredients (oat milk, egg, melted butter or oil, and vanilla if using) and stir everything together using a fork or whisk just until combined with no big lumps of flour remaining (a few small lumps are okay).
  • Rest batter and preheat pan: allow the batter to sit and thicken slightly for 10 minutes while you preheat your pan or griddle over medium heat.
  • Grease and portion: lightly grease your pan/griddle, and turn the heat down to medium once your pan is fully heated. Pour a scant ¼ cup of batter onto the surface for each pancake, spreading the batter out as needed into a round (this will make about a 4” pancake).
  • Flip and cook until golden: cook each pancake for about 1-2 minutes on each side until golden-brown, flipping over only once the edges look set and matte, and the tops start to bubble and lose their shine.
  • Repeat until you have a stack: repeat this process with all remaining batter.
  • Serve warm with all the toppings, share and enjoy! Serve warm topped with the fresh whipped cream, butter and maple syrup, or your favorite fresh berries, and watch that stack disappear in no time!

Notes

  • Gluten-Free Option: to makes these pancakes gluten-free, you can use whole grain oat flour in place of the all purpose flour.  For this variation, increase the oat flour amount to 1 ½ cups, use 1 ¾ teaspoons baking powder, and ¼ teaspoon baking soda.
  • Keep em' warm: If you’re making a bigger batch, you can preheat your oven for 5-10 minutes to 200°F. Then turn the oven off when you start mixing your batter, and as you finish cooking your pancakes, you can put them on a wire rack on a baking sheet in the oven to keep them warm for service. But make sure you’re oven isn’t too hot or it’ll dry them out!
  • Cooking for a crowd? You can feel free to double or triple this recipe to keep your pancake stack growing sky-high and feed as many people as you like.

Nutrition

Serving: 1 pancake | Calories: 111kcal | Carbohydrates: 17g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 16mg | Sodium: 126mg | Potassium: 35mg | Fiber: 1g | Sugar: 4g | Vitamin A: 73IU | Calcium: 69mg | Iron: 1mg

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It’d mean so much to me if you could please give the recipe card a ⭐ rating on the site and leave a comment to help others find this sweet recipe! Xo, Jocelyn @ Mint+Mallow