Oat Milk Pancakes

oat milk pancakes stacked with berries, yogurt, and syrup on top.

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5 from 1 review

Your Sunday morning breakfast just got a delicious upgrade with these oat milk pancakes! They're tender, fluffy, and completely dairy free. You just need 7 ingredients and one bowl to whip us these amazing dairy free pancakes.


Units Scale
  • 1 1/2 cup all purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon kosher salt
  • 1 1/4 cup oat milk
  • 1 egg
  • 2 tablespoons melted coconut oil
  • 1 teaspoon vanilla extract


  1. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Set that aside
  2. Now, in a smaller mixing bowl, whisk together the oat milk, egg, melted coconut oil, and vanilla extract
  3. Pour the wet ingredients into the dry ingredients and use a rubber spatula to gently mix until you've got a cohesive batter. (lumps are ok!!)
  4. Heat a large, non-stick skillet over medium/low heat and spray it lightly with cooking spray
  5. Once the skillet is hot, pour 1/4 cup of pancake batter into it and cook for 1-2 minutes, or until bubbles start to form around the egdes
  6. As soon as you see bubbles, flip the pancakes and let cook for another 1-2 minutes, or until both sides look golden brown
  7. Finish cooking the remaining batter, then serve with maple syrup and enjoy!


  • Use room temperature ingredients for best results
  • Don't overmix the batter, lumps are ok
  • If you have time, let the batter rest for 10 minutes
  • Cook until bubbles start to form around the edges
  • Watch the heat, and adjust as needed
  • Keep cooked pancakes warm by placing them on a baking sheet and keeping it in a 200 degree F oven
  • Store leftovers in an airtight container in the fridge for up to 5 days