Best Oat Milk Pancakes

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Are you tired of the same old flapjacks every morning and looking for a delicious, healthful alternative? Look no further! This recipe for pancakes made with oat milk is here to save your breakfast game. With their light and fluffy texture, they’re the perfect canvas for all your favorite pancake toppings. Plus, they’re dairy-free and vegan-friendly, making them an inclusive option for all pancake lovers out there!

But wait, there’s more! Not only do these oat milk pancakes taste divine, but they’re also packed with nutritional benefits. Oats are rich in fiber, antioxidants, and essential vitamins and minerals, making these pancakes a guilt-free indulgence. So, whether you’re an experienced home chef or just starting your culinary journey, this recipe is a surefire way to impress your taste buds and fuel your body. Now that you’ve discovered the magic of oat milk pancakes, are you ready to give them a try? Your breakfast game will never be the same again! Dive into the next section to get started on your new favorite morning treat.

Yield & Servings

8-10 pancakes


1 ½ cups all-purpose flour
¼ cup rolled oats- 2 tablespoons granulated sugar
1 tablespoon baking powder
¼ teaspoon salt
1 ½ cups oat milk
¼ cup unsweetened applesauce
1 tablespoon vegetable oil
1 teaspoon vanilla extract

Notable Equipment & Tools:

Large mixing bowl
Non-stick skillet or griddle

Step-by-Step Instructions:

Step 1: Whisk Dry Ingredients

In a large mixing bowl, whisk together the flour, rolled oats, sugar, baking powder, and salt.

Step 2: Blend Wet Ingredients Together

In a separate bowl, combine the oat milk, applesauce, vegetable oil, and vanilla extract.

Step 3: Combine Wet and Dry Ingredients

Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix, as this can result in tough pancakes.

Step 4: Preheat Skillet or Griddle

Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with a small amount of oil or non-stick cooking spray.

Step 5: Pour Pancake Batter onto Skillet

Pour about ¼ cup of batter onto the skillet or griddle for each pancake. Cook until bubbles form on the surface and the edges start to look set, about 2-3 minutes.

Step 6: Flip and Cook Pancakes Until Golden Brown

Flip the pancakes using a spatula and cook for an additional 2-3 minutes, or until golden brown and cooked through.

Step 7: Serve Warm with Toppings and Enjoy

Serve the pancakes warm with your favorite toppings, such as maple syrup, fresh fruit, or a dollop of whipped cream. Enjoy your delicious oat milk pancakes!

Substitutions & Alternatives

Fear not, intrepid pancake lovers! If you’re missing an ingredient or two, or simply want to jazz up your oat milk pancakes, we’ve got you covered. Our culinary adventure has taken us through the depths of ingredient substitution, and we’re here to share our discoveries with you. Buckle up, and let’s get creative!

Flour: While all-purpose flour is our trusty sidekick, feel free to swap it out for whole wheat flour if you’re craving a heartier and more nutritious pancake. For our gluten-free friends, a 1:1 gluten-free flour blend will have you flipping pancakes with gusto!

Rolled oats: If you’re more of a quick oats person, your pancakes shall not suffer. Simply use an equal amount of quick oats instead. Steel-cut oats, however, are too tough for this delicate operation, so we advise against their use.

Sugar: Granulated sugar is a classic, but if you’re looking to sweeten things up with a touch of Honey, we say go for it! You can also use an equal amount of brown sugar or even coconut sugar to add that warm, caramelized flavor to your pancakes.

Oat milk: While we’re totally on board the oat milk train, feel free to substitute with almond milk, soy milk, or even good old-fashioned cow’s milk if you prefer.

Applesauce: If you find yourself staring at an empty applesauce container, don’t panic! Mashed bananas or pumpkin puree can be used as a 1:1 substitute for a fruity twist. Just be prepared for some extra flavor excitement!

Vegetable oil: If you’re looking to expand your oil horizons, melted coconut oil or even melted butter will do the trick. Just keep in mind that coconut oil may impart a subtle coconut flavor to your pancakes (which we think sounds delightful!).

Vanilla extract: If you’ve run out of vanilla extract, almond extract is a great alternative. You can also try other extracts, like lemon or orange, for a citrusy twist.

Toppings: The world is your oyster when it comes to pancake toppings! From chocolate chips and chopped nuts to fresh berries and yogurt, there’s no limit to the flavor combinations you can create. Let your inner pancake artist shine!

Now that you’re armed with these substitution secrets, nothing can stand between you and a perfect stack of oat milk pancakes. Happy flipping!

Storage & Reheating

No need to get your knickers in a twist if you have some leftover oat milk pancakes! Here’s a foolproof guide to store and reheat them while maintaining that fluffy, golden goodness. Who said pancakes are just for mornings?

To store your pancakes, let them cool down to room temperature, channeling your inner Zen master to resist scarfing them all down. Once they’re cool, stack them with a layer of parchment paper or wax paper in between each pancake. This prevents them from becoming a sticky, inseparable mess (unlike those rom-com couples we all know).

Now, wrap the stack in aluminum foil or place them in an airtight container. If you’re feeling fancy, label the container with the date and your favorite pancake joke, like: Why did the pancake go to therapy? Because it had a flipping problem!

Your stacked and packed pancakes can be stored in the refrigerator for up to 5 days or in the freezer for up to 2 months. Pro tip: freezing pancakes is like having a culinary time capsule, ready to transport you back to your pancake-making glory days.

When you’re ready for round two, it’s reheating time! For refrigerator-stored pancakes, simply microwave them in 30-second intervals until they’re warmed through. Is your microwave occupied by last night’s leftover pizza? No problem! Warm the pancakes in a 350°F (175°C) oven, wrapped in foil, for about 10 minutes.

For those frozen gems, first let them defrost in the refrigerator for a few hours or overnight. Then, follow the same reheating steps as for the refrigerated pancakes. If you’re in a hurry, the pancakes can be microwaved straight from the freezer, just be sure to add a little extra time to the 30-second intervals.

So there you have it, folks! Storing and reheating your oat milk pancakes is a piece of (pan)cake! Now go and enjoy your perfectly fluffy, reheated stack of goodness with gusto, knowing you’ve mastered the art of pancake preservation.

Serving Ideas

Now that you’ve mastered the art of making fluffy and delicious oat milk pancakes, it’s time to unleash your inner culinary artist and explore some exciting serving ideas. After all, a pancake is like a blank canvas, just waiting to be adorned with your favorite toppings and accompaniments. Let’s dive into some scrumptious serving suggestions that’ll make your taste buds sing!

1. Globetrotter’s Delight: Why not take your pancakes on a trip around the world? Drizzle them with some rich dulce de leche from Argentina or sprinkle with matcha green tea powder from Japan. Add a scoop of Italian gelato or even some vibrant Indian-inspired mango chutney. The world is your pancake!

2. Nutty for Nuts: If you’re a fan of all things nutty, try topping your oat milk pancakes with a variety of nuts like toasted almonds, walnuts, or pecans. Slather on some almond or peanut butter for an extra protein kick, and you’ve got yourself a satisfying and energy-packed breakfast.

3. Berry Bonanza: Berries are a classic pancake topping, but why stop at just one type? Create a berry medley atop your pancakes with strawberries, blueberries, raspberries, and blackberries for a burst of natural sweetness and a pop of color. You could even make a simple berry compote by simmering your chosen berries with a bit of sugar and a splash of lemon juice.

4. Savory Twist: Who says pancakes have to be sweet? Top your pancakes with creamy avocado slices, crispy bacon, or smoked salmon for a more savory option. Drizzle with a touch of tangy balsamic glaze or a dollop of herbed cream cheese to tie it all together.

5. Chocoholic’s Dream: Calling all chocolate lovers! Transform your pancakes into a chocolate lover’s paradise by adding chocolate chips to the batter, or drizzling melted chocolate on top. Finish with a dusting of cocoa powder and a few chocolate-covered espresso beans for a sophisticated touch.

6. Citrus Sensation: Brighten up your pancakes with a burst of citrus flavor. Top them with freshly grated orange or lemon zest, or go tropical with some juicy pineapple or mango slices. A drizzle of fragrant citrus-infused honey will round out this zesty creation.

Whichever way you decide to serve your oat milk pancakes, remember that the key to a truly unforgettable pancake experience is to have fun and let your creativity shine. So, go forth and conquer the pancake world, one delicious topping at a time!

Variations & Customization 

The beauty of this oat milk pancake recipe is its versatility. With a few simple tweaks, you can customize these delightful flapjacks to suit various dietary restrictions and preferences. So, roll up your sleeves and get ready to play around with some mouth-watering variations!

1. Vegan: The recipe is already vegan-friendly, so there’s no need to make any changes! Just double-check that your oat milk and other ingredients are certified vegan.

2. Gluten-Free: Swap out the all-purpose flour for a gluten-free flour blend (like rice flour, potato starch, and tapioca flour) and use certified gluten-free rolled oats. Make your gluten-sensitive friends swoon with a stack of these fluffy pancakes!

3. GAPS/AIP: Replace the all-purpose flour with a combination of coconut flour and almond flour, and use honey instead of granulated sugar. Also, consider substituting the oat milk with coconut milk for a tasty and gut-friendly alternative.

4. Keto: For our low-carb enthusiasts, trade the all-purpose flour for almond flour or coconut flour, use a sugar substitute like erythritol or stevia, and replace the rolled oats with unsweetened shredded coconut. This version might result in a denser pancake, but your taste buds will still thank you!

5. Other Popular Variations:

Protein-Packed: Add a scoop of your favorite protein powder to the batter for an extra boost. Whether it’s post-workout or just a morning pick-me-up, these protein-packed pancakes will help you power through your day.
Fruit Explosion: Mix in some fresh or frozen berries, sliced bananas, or diced apples to the batter for a fruity twist. You could also sprinkle your favorite fruit on top of the batter as it cooks to create a beautiful, Instagram-worthy presentation.
Chocolate Delight: For the chocoholics out there, add a handful of chocolate chips to the batter or drizzle some melted dark chocolate over the finished pancakes. Chocolate and pancakes? Yes, please!
Spiced Up: Feeling adventurous? Try adding a pinch of cinnamon, nutmeg, or even pumpkin pie spice to the batter for a warming, aromatic treat. Your kitchen will smell like a cozy autumn day!

Remember, the sky’s the limit when it comes to these versatile oat milk pancakes. Don’t be afraid to get creative and make this recipe your own! With these delectable variations, no one at the breakfast table will feel left out, and you’ll earn the title of Pancake Master in no time. Now go forth and whip up a batch of delicious, customized pancakes that cater to everyone’s taste buds!

Notes & Tips

  • Be a Flip Master: The key to perfect pancakes is knowing when to flip them. Wait for those bubbles to show up on the surface, and for the edges to look slightly set. If the pancakes are too eager and try to stick to the pan, give them a little longer – they’ll be ready when they’re ready!
  • Avoid the Temptation to Overmix: We can’t emphasize this enough – overmixing your batter will lead to tough, chewy pancakes. Instead, mix gently until everything is just combined, even if there are a few lumps remaining. Lumpy batter today means fluffy pancakes tomorrow (or in a few minutes)!
  • Customize Your Pancake: This recipe is the perfect base to add your favorite mix-ins. Feeling fruity? Fold in some blueberries, strawberries, or banana slices. Want a bit more crunch? Try adding some chopped nuts or even chocolate chips. The pancake world is your oyster (but maybe don’t add actual oysters).
  • Make it Rain…Powdered Sugar: For an extra touch of sweetness and an Instagram-worthy finish, give your pancakes a light dusting of powdered sugar before serving. Snowy pancakes, anyone?
  • Pancake Leftovers? No Problem: If you happen to have leftovers (unlikely, we know), store them in an airtight container in the fridge for up to 3 days. Reheat in the microwave or toaster oven for a quick and tasty breakfast on-the-go.
  • Double or Triple the Fun: This recipe makes 8-10 pancakes, perfect for a small family or a single, very hungry person. However, if you’re feeding a crowd, simply double or triple the ingredients to make a mountain of pancakes suitable for a lumberjack convention.
  • Oat Milk Love: We chose to use oat milk in this recipe because it adds a subtle and delicious oat-y flavor to the pancakes, along with a creamy texture. But if you’re not an oat milk aficionado, you can substitute with another plant-based milk or even regular dairy milk – just be prepared for slightly different flavors and textures. Happy flipping and bon appétit!

Common Mistakes

As you set out to create these delightful oat milk pancakes, watch out for these common mistakes that could jeopardize your breakfast masterpiece:

1. Overmixing the batter: Remember, pancakes are delicate creatures. Overmixing your batter can develop the gluten in the flour, leading to rubbery, chewy pancakes. Fear not! Gently mix until just combined, even if there are a few lumps left. Trust us, your pancakes will be light and fluffy.

2. Skimping on the leavener: Baking powder is the secret weapon for tender, risen pancakes. Don’t be tempted to reduce the amount. It’s there for a reason! And while we’re on the topic, make sure your baking powder is still active. To test, drop a pinch into a glass of warm water. If it fizzes, you’re good to go. If not, it’s time to buy a new container.

3. Not preheating the skillet or griddle: Patience, grasshopper. Wait until your cooking surface is adequately preheated before adding the batter. A properly preheated surface ensures evenly cooked pancakes with a beautiful, golden-brown exterior. How do you know when it’s ready? Try the water test: sprinkle a few droplets of water onto the skillet. If they dance and sizzle, you’re in business.

4. Flipping too soon (or too often): Let your pancakes cook undisturbed until bubbles form on the surface and the edges appear set. This is the secret signal that they’re ready to be flipped. And remember, one flip is enough! Multiple flips can deflate your pancakes, leaving them sad and deflated.

5. Ignoring the power of rolled oats: Rolled oats add a lovely texture to these oat milk pancakes, creating a delightful contrast to the smooth and tender interior. Don’t be tempted to substitute instant oats, as they’ll lose their charm in the cooking process. Stick to the tried and true rolled oats for a breakfast experience that will have your taste buds singing with joy.

Armed with this knowledge, you’re ready to embark on your oat milk pancake journey. May the griddle be ever in your favor, and may your pancakes be light, fluffy, and utterly delicious!

Health Risks & Benefits

Who said pancakes can’t be nutritious? Our fabulous oat milk pancakes recipe boasts a beautiful balance of taste and health benefits, without any major health risks. Let’s dive into the delectable details, shall we?

First off, we have the inclusion of rolled oats, which are a fantastic source of fiber. Fiber is essential for maintaining a happy and healthy digestive system, and it can even help lower cholesterol levels. Your heart will be doing a little jig of joy with each bite

Next up, we have oat milk, a popular dairy-free alternative that caters to our lactose intolerant and vegan friends. Oat milk is packed with essential nutrients like calcium, vitamin D, and iron, making it a great addition to any meal (and especially our pancakes!). Plus, using oat milk leads to delightfully light and fluffy pancakes, so you’ll feel like you’re floating on cloud nine while digging in.

We also opted for unsweetened applesauce as a healthier alternative to eggs or butter. Applesauce not only adds moisture to our pancakes, but also provides a natural sweetness and a subtle fruity flavor. As an added bonus, applesauce contains important vitamins and antioxidants that contribute to overall health.

So, what about health risks? Fear not, dear pancake enthusiasts! Our recipe ensures that you can indulge in these delightful pancakes without any serious health concerns. However, if you have specific dietary restrictions or allergies, you may need to make adjustments accordingly. For example, you can easily swap out all-purpose flour for gluten-free flour if you have a gluten sensitivity.

In conclusion, our oat milk pancakes offer a scrumptious, guilt-free treat that won’t wreak havoc on your health. You can confidently enjoy these fluffy, fiber-filled delights knowing that you’re nourishing your body with beneficial ingredients. Happy flipping, and bon appétit!

Recipe History & Context

Oat milk pancakes are a scrumptious twist on classic pancakes, with their roots in traditional pancake recipes that date back thousands of years. Pancakes have been enjoyed by cultures around the world, from the ancient Greeks and Romans to the Chinese and Native Americans. However, it wasn’t until the 19th century that chemical leavening agents, such as baking powder, were introduced, transforming the once dense and heavy pancake into the light and fluffy breakfast delight we know today.

So, what sets oat milk pancakes apart from their classic counterparts? The magic lies in the simple substitution of oat milk for traditional cow’s milk. As oat milk has gained popularity in recent years due to its creamy texture, delicious taste, and plant-based goodness, it was only a matter of time before it found its way into the world of pancake making.

The addition of rolled oats in this recipe also lends a subtle nutty flavor and a hearty texture, making these oat milk pancakes a perfect breakfast option for those who crave a little something extra to kick-start their day. Plus, they’re a fantastic choice for those who are lactose intolerant or simply prefer plant-based dairy alternatives.

As you whip up these delightful oat milk pancakes, you can’t help but feel connected to the rich culinary history of pancakes from around the globe. Not only are you creating a scrumptious breakfast treat, but you’re also putting a modern twist on a timeless classic that has been enjoyed by generations of pancake lovers. And remember, while the oat milk and rolled oats may be a nod to modern dietary preferences, you’ll still be channeling the culinary expertise of ancient civilizations with every flip of your spatula. Happy cooking, and bon appétit!

Common Questions

Can I substitute a different type of milk for the oat milk in this recipe?

Absolutely! While oat milk adds a delightful, subtle nuttiness to these pancakes, you can easily swap it out for another type of milk if you prefer. Almond milk, soy milk, or even good old-fashioned cow’s milk will work just fine. Feel free to experiment with your favorite milk to create your perfect pancake – just don’t use buttermilk, or you might find yourself with overly tangy flapjacks.

Can I add mix-ins to these pancakes, like fruit or chocolate chips?

You betcha! These oat milk pancakes are the perfect canvas for a whole world of delicious mix-ins. Try adding a handful of blueberries, sliced bananas, or chopped nuts to the batter just before cooking. Feeling indulgent? Toss in some chocolate chips or even a sprinkling of cinnamon for a cozy twist. Just remember not to overmix the batter, or you’ll risk serving up a batch of chewy pancakes – and nobody wants that!

Can I make these pancakes gluten-free?

Sure thing! To make these pancakes gluten-free, simply swap out the all-purpose flour with a gluten-free flour blend. Just make sure the blend you’re using has a similar texture to all-purpose flour, as some gluten-free flours can be a bit gritty. And don’t forget to check that your rolled oats are labeled gluten-free too, as some brands can contain trace amounts of gluten.

My pancakes always turn out either burnt or undercooked. What am I doing wrong?

It sounds like you might need to adjust the heat on your stove. Cooking pancakes at the right temperature is key – too hot, and they’ll burn before the insides have a chance to cook; too low, and they’ll take forever to brown and may end up undercooked. Aim for a medium heat setting, and don’t be afraid to adjust it up or down as needed. Keep a close eye on your pancakes, and look for those telltale bubbles and set edges to know when it’s time to flip. With a little practice, you’ll be flipping golden-brown stacks of oat milk pancake goodness in no time!

How can I make these pancakes vegan?

Great news for our plant-based friends: these oat milk pancakes are already vegan-friendly! With oat milk and applesauce taking the place of dairy and eggs, you can whip up a batch of these beauties without a second thought. Just double-check your sugar and vanilla extract to make sure they’re vegan-friendly, and you’re good to go. Happy pancake flipping!

Oat Milk Pancakes

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 10 pancakes
Calories: 110kcal


  • 1 ½ cups all-purpose flour
  • 1/4 cup rolled oats
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 1 ½ cups oat milk
  • 1 tablespoon vegetable oil
  • 1 teaspoon vanilla extract


  • Whisk flour, rolled oats, sugar, baking powder, and salt in a large bowl.
  • Combine oat milk, applesauce, vegetable oil, and vanilla extract in a separate bowl.
  • Pour wet ingredients into dry ingredients and mix gently until just combined.
  • Preheat a non-stick skillet or griddle over medium heat and lightly grease.
  • Pour 1/4 cup of batter for each pancake and cook until bubbles form and edges set (2-3 minutes).
  • Flip pancakes and cook for an additional 2-3 minutes until golden brown.
  • Serve warm with your favorite toppings.



Calories: 110kcal | Carbohydrates: 21g | Protein: 3g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Trans Fat: 0.01g | Sodium: 203mg | Potassium: 26mg | Fiber: 2g | Sugar: 6g | Vitamin A: 74IU | Calcium: 135mg | Iron: 1mg

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