These thick, flavorful, and fluffy oat milk pancakes have the BEST vanilla flavor and the perfect soft texture. You only need a few simple ingredients, 1 bowl, and less than 20 minutes to make these easy dairy free and vegan pancakes!
Why You’ll Love These Oat Milk Pancakes
- Thick & Fluffy: these pancakes are soft, thick and fluffy thanks to a bit of baking powder and soda!
- Simple Ingredients: you only need a few pantry friendly ingredients for these pancakes!
- The BEST Vanilla Flavor: these pancakes are eggless and dairy free, but aren’t bland by any means. These have just the right amount of sweetness and vanilla flavoring.
- 1 Bowl Batter: no one likes dishes, so go ahead- mix up the batter in one large bowl!
Ingredients
This dairy free and egg free pancake recipe uses just a few simple ingredients to create the soft, thick and fluffy pancakes with the BEST flavor.
This recipe is adapted from my vegan thick and fluffy pumpkin pecan pancakes. A few swaps and we have a super easy, vegan pancake recipe with oat milk!
You’ll need:
- All Purpose Flour
- Baking Powder & Soda
- Vanilla Extract
- Vegan Butter or Oil
- Oat Milk
- Maple Syrup
- Applesauce
Substitutions
- Vegan Butter: melted vegan butter can be substituted for coconut oil, vegetable oil, or even olive oil.
- Oat Milk: the full fat oat milk can be substituted for another plant based milk like coconut milk or soy milk.
- Applesauce: the applesauce is optional in this recipe. It replaces the egg and helps hold the pancakes together, so you can create larger pancakes. It can be omitted or substituted for another fruit puree, like pumpkin or banana. It could also be substituted for 1 flax egg (1 tbsp ground flaxseed mixed with 3 tbsp of water).
- Maple Syrup: this can be swapped with another liquid sweetener or even brown sugar. If using a granulated sweetener, you may need to add 1-2 more tablespoons of oat milk to help thin the pancake batter.
flavor combinations & add-ins
This recipe is for a classic pancake, but don’t be shy about adding in some extra flavor. Below are a few ideas:
- 1 Mashed Banana: sub the applesauce for mashed banana for classic banana pancakes
- Frozen or Fresh Blueberries or Raspberries: for fruity raspberry or blueberry pancakes
- Chocolate chips: gotta love a chocolate pancake
- Any type of nut: pecans, walnuts, almonds
- Lemon, Orange, or Lime Zest: citrus flavor paired with my vegan mascarpone recipe- these pancakes would be perfect for Spring!
- Funfetti / Cake Batter Flavor: a dash of vegan sprinkles and cake batter flavoring would make birthday cake oat milk pancakes!
- ¼ cup Pumpkin Puree: for fall vibes and pumpkin spice pancakes
- Cinnamon, Nutmeg, or Pumpkin Pie Spice: about 1 tsp should do the trick
The Best Oat Milk for These Pancakes
I’m a firm believer that the best oat milk is the one that you have on hand and love! Below are a few of my favorite brands of unsweetened oat milk to use in this recipe instead of regular milk:
- Oatly Original or Extra Creamy
- Silk Extra Creamy Oat Milk
- Chobani Original Oat Milk
Helpful Equipment
- Large Mixing Bowl
- Non-Stick Pan or Griddle
Step-by-step Instructions
🎥 *Video Tutorial is In the Recipe Card Below!*
STEP 1: In a medium-sized bowl, mix the flour, baking powder, salt, and baking soda together. Mix well so there are no clumps of baking powder. Make a well in the center.
STEP 2: Add the oat milk, vegan melted butter, vanilla, maple syrup, and applesauce (if using). Mix the wet ingredients with the flour mixture until just combined and it forms a very thick but pourable batter.
📌 TIP: If the batter is too thick, add an extra 2-3 tbsp of oat milk until the batter reaches a pourable consistency. Make sure to not over mix. It’s okay if the batter is a bit lumpy. It’s better to have a lumpy batter than an over-mixed smooth batter (which will create a dense texture).
STEP 3: Spoon about ¼ cup of pancake batter onto the heated skillet at a time.
📌 TIP: For thicker pancakes, try to pour the batter in the center of the pancake.
STEP 4: Cook the pancakes for 3 minutes (or until brown) on each side. Wait for small bubbles to form in the center of the pancakes, then flip.
STEP 5: Cook the other side until golden brown.
Serving the Oat Milk Pancakes
These pancakes are SO delicious hot off the griddle with a classic smear of vegan butter and a drizzle of pure maple syrup. But they’re also tasty with a variety of other toppings like fresh fruit or nuts.
They’re easy enough for a weekday breakfast but also perfect on a Sunday or Saturday Morning, especially when jazzed up with some of these toppings.
Here are a few more ideas of what to put on top of your pancakes:
- Toasted Pecans
- Coconut Flakes
- Fresh Berries– blueberries, strawberries, raspberries
- Apple Curd or Apple Butter
- Vegan Mascarpone
- Maple Butter
- Almond Butter
- Peanut Butter
- Sprinkle of Cinnamon
- Dairy Free Coconut Whipped Cream
- Chocolate Sauce
- Strawberry Syrup
- Pumpkin Spice Syrup
- Agave Nectar or Vegan Honey
Storage
These pancakes store super well in the fridge, so you can definitely make these as part of a meal prep.
Wrap the leftover pancakes in plastic wrap and place them into a freezer proof bag or airtight container. They can be stored in the fridge for about 4-5 days, or in the freezer for about 2 months.
To reheat: pop them in the toaster for a few minutes, or place them back in a heated skillet with some vegan butter.
Pancake Pro Tips
Below are a few tips for the best, fluffy vegan oat milk pancakes!
- Cook on Medium Heat or Medium Low Heat: if you have an electric stove with a number scale from 1-10, this will be around heat setting 3.
- Batter Consistency: a few lumps are okay, but it shouldn’t be super lumpy.
- The longer the batter sits after mixing the wet and dry, the thicker/fluffier the pancakes will be since the dry ingredients have more time to be able to absorb the liquid.
- Keep an eye on the pancakes during the cooking process: when bubbles form, they’re ready to flip!
- Try not to overcrowd the pan: I’ve found cooking only 2 or 3 pancakes (for a standard 12” skillet) at a time makes them cook more evenly and makes them easier to flip.
FAQ
Yes, absolutely! This recipe is customizable. You can add in a banana to make banana oat milk pancakes or blueberries to make blueberry pancakes.
What replaces the eggs in pancakes?
No eggs are technically required for this oat milk pancake recipe, however you can add applesauce in if you have it on hand. Eggs typically help bind the pancakes and help leaven them. I’ve tested this recipe with and without applesauce.
The version with applesauce held together better, making it easier to create larger pancakes. If omitting the applesauce, try to only use ¼ cup of batter per pancake, so they’re easier to flip.
More Dairy Free Breakfast Recipes:
- Vegan Just Egg French Toast
- Oat Milk Chia Pudding
- Vegan French Toast Casserole
- Southern-Style Vegan Biscuits and Sausage Gravy
- Vegan Bisquick Pancakes
- Homemade Biscuits without Baking Powder
Did you make these dairy free pancakes with oat milk?
I’d love to know! Leave a star rating and comment below!
Easy Fluffy Oat Milk Pancakes
These thick, flavorful, and fluffy oat milk pancakes have the BEST vanilla flavor and the perfect soft texture. You only need a few simple ingredients, 1 bowl, and 20 minutes to make these easy dairy free and vegan oat milk pancakes!
Ingredients
- 1 ½ cups all-purpose flour, spooned from the bag and leveled off
- 1 tbsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 ¼ - 1 ⅓ cups full fat oat milk, see notes
- 2 tbsp melted vegan butter or vegetable oil
- 1 tbsp vanilla extract
- 1-2 tbsp maple syrup
- Optional- ¼ cup unsweetened applesauce or other fruit puree (like banana or pumpkin) (equivalent to 1 egg)
Optional Add Ins
- ⅓ cup chopped pecans
- ⅓ cup frozen wild blueberries or other fruit
Instructions
Video Tutorial is Below the Notes Section!
- Heat a non-stick skillet on medium-low heat. Optional: add a tablespoon of vegan butter, vegetable or coconut oil if not using a non-stick skillet.
- In a medium-sized bowl, mix the flour, baking powder, salt, and baking soda together. Mix well so there are no clumps of baking powder. Make a well in the center
- Add the oat milk, melted vegan butter, vanilla, maple syrup, and applesauce (if using). Mix with the flour mixture until just combined and it forms a very thick but pourable batter.
- If the batter is too thick, add an extra 2-4 tbsp of oat milk until the batter reaches a pourable consistency. It’s okay if the batter is a bit lumpy.
- Spoon about ¼ cup of batter onto the heated skillet at a time.
- Cook the pancakes for 3 minutes (or until brown) on each side.
- Wait for small bubbles to form in the center of the pancakes, then flip, and cook the other side.
- Serve with maple syrup, pecans, coconut flakes or fresh fruit.
Notes
- Applesauce: This is optional- it helps hold the pancakes together better. If omitting, it’s best to make smaller pancakes (about ¼ cup of batter) so they’re easier to flip. It could also be substituted for 1 flax egg (1 tbsp ground flaxseed mixed with 3 tbsp of water).
- Oat Milk: Flour absorbs liquid differently depending on the weather, temperature, and elevation of your kitchen. Add more oat milk as needed until the batter reaches a very thick but pourable consistency.
- Cook on Medium Heat or Medium Low Heat: if you have an electric stove with a number scale from 1-10, this will be around heat setting 3.
- Batter Consistency: A few lumps are okay, but it shouldn’t be super lumpy. The longer the batter sits after mixing the wet and dry, the thicker/fluffier the pancakes will be since the dry ingredients have more time to be able to absorb the liquid.
- Cooking Pancakes: Try not to overcrowd the pan! I’ve found cooking only 2 or 3 pancakes (for a standard 12” skillet) at a time makes them cook more evenly and makes them easier to flip.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 203Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 2mgCarbohydrates: 25gFiber: 4gSugar: 6gProtein: 4g
Nutritional info is an estimate.
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