These Oat Milk Pancakes are the butteriest, softest, and fluffiest pancakes you'll ever eat! While this post contains a dairy-free pancake recipe, it can easily be made with dairy ingredients if you prefer! Cooking and baking without dairy can be tricky and could leave you with dry, crumbly cakes-- but not these! After years of baking dairy free, I have narrowed down the best dairy free baking ingredients you can buy so you can live your best dairy-free life while enjoying the foods you love!
Try these pancakes out and let me know what you think!
Over the years, I've attempted countless variations of dairy free pancakes and now I can say with certainty that these are the BEST oat milk pancakes you will find on the internet! They only take 2-5 minutes to prep and 40-60 seconds to cook! You and your family will be enjoying these in no time at all.
Ingredients
- All-purpose flour
- Sugar
- Salt
- Baking powder
- Vanilla
- Eggs
- Oat milk (Oatly is by far the best-- if you can find their "Full Fat" version, even better!
- Non-dairy butter or oil (Country Crock's olive oil or avocado oil plant butter sticks are the best to bake and cook with. I've tried them all!)
See the recipe card for quantities.
Instructions
Whisk together melted DF butter, oat milk, vanilla extract, and eggs. You can use cold milk, but be warned that the butter may harden from the cold and make it look a little clumpy (pictured above). Don't worry though! This won't change the outcome of your pancakes.
In a separate bowl, mix together flour, baking powder, and salt. If you are adding cinnamon or other spices, add them here!
The final batter will be bubbly and a bit runny!
Use a ¼ cup measuring cup to pour onto a skillet or griddle heated to medium heat.
Flip after 20-30 seconds or when you see bubbles forming. It will only need 10-20 seconds on the other side.
Enjoy your yummy oat milk pancakes with more butter and maple syrup!
Hint: You'll know when it is time to flip your pancake when you see bubbles popping up on the uncooked side! This takes roughly 20-30 seconds when cooked on medium heat (times will vary with different stoves, pans, etc.)
Substitutions
- Butter: If you don't have dairy-free butter, use a neutral baking/cooking oil (like vegetable or avocado oil) or regular butter if you aren't DF!
- Milk: Any milk will work for this recipe, but I love the flavor oat milk gives the recipe, and its creamy consistency and fat content add to the softness of the pancake. If oats aren't your thing, use any higher-fat milk or DF milk in its place for the best results!
Variations
- Chocolate Chips: Need I say more? The perfect sweet addition! Add ½-1 cup of chocolate to the batter or to the uncooked side of the pancake while its being cooked.
- Oats: Looking to make these a bit more hearty? Add ¼-1/2 of a cup of quick oats to the batter for a thicker, heartier pancake!
- A little more spice: My favorite spices to add to pancakes are cinnamon (½-1 tsp), nutmeg (¼-1/2 tsp), and cardamom (¼-1/2 tsp).
Equipment
- Mixing bowl
- Separate bowl for dry ingredients
- Whisk
- ¼ measuring cup
- Pan or griddle
Storage
Store in the fridge for 3-4 days. To freeze, seal in an airtight container and store for up to 6 months.
Top tip
Use room temperature ingredients for the smoothest, most consistent batter!
FAQ
A high fat oat milk is best because it will lead to a softer and moister dough. I highly recommend Oatly or Oatly full fat for baking because Oatly products have the most neutral flavor and best consistency.
Absolutely! For this recipe, just simply add ¼ cup of sourdough discard to the batter. The consistency is similar enough to the batter than it won't change the results of the pancakes, but will add a delicious tang!
Related
Looking for other breakfast recipes? Try these:
Oat Milk Pancakes
Equipment
- mixing bowl
- Separate bowl for dry ingredients
- Whisk
- ¼ measuring cup
- Pan or griddle
Ingredients
- 1 ½ C Oat milk
- 3 tablespoon Melted dairy-free butter or oil/butter of choice
- 2 teaspoon Vanilla Extract
- 2 Eggs
- 3 tablespoon Cane sugar
- 2 Cups All-purpose flour 240g
- 4 teaspoon Baking powder
- ¼ teaspoon Salt
Instructions
- Combine oat milk, vanilla extract, eggs, and melted butter in a mixing bowl. Note: if you use cold ingredients, your butter might harden and make the mixture clumpy. This won't hurt the batter and will incorporate while mixing (in this scenario, you might see small pockets of butter pop up while cooking).
- In a separate bowl, mix flour, baking powder, and salt.
- Combine dry ingredients with the wet ingredients and mix until everything is combined and smooth.
- Heat a pan or griddle on medium to medium-low heat. Add butter or oil to the pan to ensure the pancakes don't stick.
- Using a ¼ cup measuring cup, scoop the batter onto the prepared pan or griddle. Flip after 20-30 seconds or when you begin to see bubbles forming throughout the uncooked side of the pancake. It will only need 10-20 seconds on the other side.
- Plate with butter and maple syrup. Enjoy!
Notes
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with a high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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