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Oat Milk Pancakes

    Pancakes made with oat milk taste great and go well with lots of toppings and combinations, like berries and syrup.

    They taste almost the same as classic pancakes with milk, but they are perfect for those who follow a dairy-free diet.

    While this recipe does use butter, if you’re vegan or lactose intolerant, you can always swap with a dairy-free alternative.

    Oat milk pancakes

    These pancakes are fun to make with kids, letting them choose their preferred toppings. You can even make it dessert-like and top it with whipped cream, or arrange them in a stack for a large breakfast.

    What You Need to Make Oat Milk Pancakes

    The ingredients for oat milk pancakes are so simple that they are almost always in the kitchen.

    There are no hard and fast rules here. You just use whatever oat milk you can get at your local grocery store.

    Regular wheat flour will also work—just don’t add too much or the pancakes will turn out too dense and not as airy.

    Add brown sugar to the dough to give the pancakes a nice caramel flavor. You can also add vanilla or any other extract, such as almond or rum.

    Ingredients on a table


    • Oat milk
    • Unsalted butter
    • Vanilla bean paste – You can also use extract or vanilla sugar
    • Medium-size eggs
    • Wheat flour – To make the pancakes fluffier, you can sift the flour several times.
    • Salt
    • Brown Sugar – You can also use dark brown or white sugar. You will get differences in taste, but in general, pancakes will turn out equally tasty.
    • Baking powder

    How To Make Oat Milk Pancakes

    Crack an egg into a bowl, and add oat milk, melted butter, and vanilla bean paste. Mix thoroughly with a whisk.

    Liquid ingredients in a bowl

    Use another deep bowl, put the sifted wheat flour, sugar, salt, and baking powder into it. Mix thoroughly with a whisk.

    Dry ingredients in a bowl

    Combine the contents of both bowls and stir for a couple of minutes until you get a thick enough dough. It should not contain unmixed lumps of flour or sugar.

    The finished dough should slowly drain from a spoon or spatula. If the dough is runny, the pancakes may not come out fluffy.

    Mixed wet and dry ingredients in a bowl

    Heat up a non-stick frying pan. Pour in some of the dough, making sure the pancakes form a neat round shape. Fry on medium heat for 3 minutes.

    Frying pancake in a pan

    Use a spatula to flip the golden toasted pancakes to the other side and cook for another 2-3 minutes.

    Now they’re ready to serve! Lay them flat or make a stack and add your favorite fruit and syrup.

    Frying pancake in a pan

    Can wheat flour be substituted with another type?

    Yes. You can use oatmeal, replacing it with part of the amount or all. The taste will of course be different.

    Can a sweetener be used?

    Yes, you can use a granular sweetener. You can also add agave syrup.

    What can be substituted for butter?

    You can use melted coconut oil or vegan butter as a substitute.

    Oat milk pancakes

    Oat Milk Pancakes

    Yuliia Stsepeleva
    The perfect way to start your day is with these delicious oat milk pancakes. They’re easy to make and whipped up in just minutes. Add your favorite toppings and you have a delicious and healthy breakfast.
    5 from 9 votes
    Prep Time 5 minutes
    Cook Time 25 minutes
    Total Time 30 minutes
    Course Breakfast
    Servings 4
    Calories 413 kcal


    • 1 ½ cup oat milk
    • 3 tbsp unsalted butter (melted)
    • 1 tsp vanilla bean paste
    • 1 egg
    • 1 ¾ cup wheat flour
    • 2 pinches salt
    • 2 tbsp sugar
    • 2 tsp baking powder


    • Beat the egg and add the melted butter, vanilla bean paste, and milk to it.
    • Mix dry ingredients in another bowl - wheat flour, baking powder, salt, and sugar. Use a whisk to get a homogeneous dry mass.
    • Combine dry and wet ingredients, and mix until smooth using a whisk.
    • Heat up the pan and spoon out small portions of the dough. Fry on medium heat for 3 minutes on one side.
    • Flip the pancakes with a spatula to the other side and after 2-3 minutes transfer to a plate.
    • Serve dessert with berries, syrup, and honey.


    Calories: 413kcalCarbohydrates: 61.2gProtein: 7.28gFat: 15.7g
    Keyword breakfast, brunch, pancakes
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    Yuliia is a food photographer and chef based in the UK. She likes to cook interesting dishes and take great pictures.


    5 from 9 votes (1 rating without comment)

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