Oat Milk Pancakes Recipe (Vegan, Dairy Free, Egg Free)

These oat milk pancakes are the perfect weekend breakfast – light and fluffy, simple and delicious, brunch is calling!  This simple recipe substitutes regular milk for a delicious oat milk instead.

Add fruit and drizzle on real maple syrup for a weekend treat. Ready in 15 minutes, gather everyone for a simple and hearty brunch.

Oat milk is having a moment, and let me tell you,  I am HERE for it. I love the mild and delicious flavor of oat milk… and how easy and inexpensive it is to make it yourself. I have a recipe for unsweetened oat milk that costs just pennies per glass.  These oat milk pancakes are the best pantry staple breakfast that is vegan, dairy free, and on your table in no time.

Brett loves pancakes, so I was super excited to make him some pancakes using oat milk. And let me tell you, these were devoured in record time.

We served these with some fresh raspberries and some Canadian maple syrup. And they were absolutely perfect.

These Oat Milk Breakfast Pancakes Are:

• Fluffy
• Airy
• Light
• Flavorful
• Not-too-sweet
• Ready in about 15 minutes
• Great to serve as a brunch entrée or for a pancake bar

What’s In These Oat Milk Pancakes Recipe?

See the recipe card below for full ingredient amounts and recipe instructions!

• Oat Milk: you can use store-bought or make your own! I prefer unsweetened oat milk, but you can use vanilla too.
• All Purpose Flour: I normally use all purpose flour for all my baking recipes, I love the consistency and texture of the crumb this flour produces. If you are gluten free, then a gluten free flour would be a nice substitute in this dish.
• Sugar: I used a granulated sugar for these pancakes.
• Baking Powder: I use a no sodium baking powder to keep the amount of salt down in this dish.
• Baking Soda: I used normal baking soda from my pantry
• Pink Himalayan Sea Salt: I like to use a pink Himalayan Sea Salt in my kitchen.
• Maple Syrup: for drizzling…and for natural sweetness without the refined sugar.

How Do I Make These Pancakes with Oat Milk?

Make These Pancakes with Store-bought or Homemade Oat Milk!

One of the BEST Breakfast Recipes that Use Oat Milk

These amazing oat milk pancakes recipe is a fantastic pantry-staple brunch!  It uses almost all ingredients you would have in your dry pantry or cupboards.  Keeping a well-stocked pantry makes it easy to come up with delicious and tasty meals using a few staples you can rotate. 

I made a list of my Top 125 Plant-Based Pantry Staples that always keep on hand.  By stocking up on whole ingredients you can cook delicious recipes without a trip to the store!

Other Simple and Easy Brunch Recipes You’ll Love

Raw Honey Granola Recipe

Apple Pie Smoothie (Vegan)

Farmhouse Blueberry Crumble Muffins (Vegan + GF Options)

Vegan Avocado Toast Options, 3 Delicious Ways! 

Apple Berry Crumble Oatmeal (Vegan)

Share These Vegan Oat Milk Pancake Recipe:

If you loved this recipe, please feel free to share on Facebook or with your family & friends. Make sure to follow us on Instagram, YouTube & TikTok too – I’d love to connect with you there.

And let’s keep in touch – subscribe to my monthly newsletter to get free recipe inspiration. 

Oat Milk Pancakes

Kelly Jensen

These vegan oat milk pancakes are light and fluffy, and are so amazing with pure maple syrup drizzled over them and served with fresh fruit.

5 from 2 votes

Print Recipe Pin Share Tweet

Prep Time 5 minutes mins

Cook Time 8 minutes mins

Total Time 13 minutes mins

Course Breakfast

Cuisine American

Servings 14 pancakes

Calories 114 kcal

Ingredients

  

1x2x3x

• 1 1/2 cups all-purpose flour or a gluten-free baking mix if needed
• 1/4 cup sugar
• 1 tablespoon baking powder
• 3/4 tablespoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon Sea Salt
• 2 cups unsweetened oat milk
• Maple Syrup and Fresh Fruit for topping

Cook ModePrevent your screen from going dark

Instructions

 

• Mix all ingredients in a bowl, stir well to ensure there are no lumps in the batter. Grease a large frying pan or griddle.
• Add 1/4 cup of batter to the pan for each pancake and cook over low heat. When little bubbles form around the pancakes (around 6 or 7 minutes on my stovetop), flip and cook for a few minutes on the second side until golden brown.
• Stack, drizzle with maple syrup, and serve with fresh fruit!

Notes

Dietary Modifications

• To make this recipe gluten free, Make sure the oat milk you are using is certified gluten free. While oats are naturally gluten free, there can be cross-contamination during processing, so always make sure your oats and oat milk have the Certified GF stamp on the packaging if you must avoid wheat.

Nutrition

Calories: 114kcalCarbohydrates: 24gProtein: 3gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 325mgPotassium: 41mgFiber: 1gSugar: 6gVitamin A: 71IUVitamin C: 1mgCalcium: 104mgIron: 1mg

Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!

This post may contain affiliate links. I may earn from qualifying purchases from affiliate programs, at no additional cost to you. Please read our privacy policy for more information.

Sharing is caring!