These Oat Milk Pancakes are light and fluffy with an undertone of almond and brown sugar for a delicious breakfast that's just a little break from the norm.Jump to Recipe
Historically I haven't been a big fan on non-dairy milks. I'm not someone who needs to limit dairy for dietary reasons so I never saw the need to incorporate non-dairy milks into my life. Then I had oat milk and I knew I needed to use it in EVERYTHING. And these Oat Milk Pancakes were born!
I didn't make these pancakes fully dairy free, but you can make some simple swaps to make it dairy free and even vegan.
Other Breakfast Recipes You'll Love
- Baking Powder
- Oat Milk
- Almond Extract
- Brown Sugar
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Tips and Tricks
- Make sure your griddle or pan is hot. However long you think it takes to preheat, add at least 3-5 minutes to that. The reason that the first few pancakes/french toast/whatever usually turn out poorly is because the pan has not had time to heat up properly.
- If you're not a fan of almond extract you can swap it for vanilla extract or just leave it out altogether.
- You really do need that much baking powder. It's what gives the pancakes their lift.
- You can use white sugar as opposed to brown sugar if you don't have brown sugar on hand.
How can I make this dairy free?
If you want to go fully dairy free, you can swap the melted butter for a neutral oil such as canola oil or grapeseed oil. I wouldn't recommend using olive oil as it has a strong flavor.
How can I make these pancakes vegan?
In addition to swapping the butter for oil, you can use applesauce or mashed banana in place of the egg. ¼ cup of applesauce or banana per 1 egg should do it. I haven't tested this recipe as vegan though, so I can't speak to how well it will turn out.
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Oat Milk Pancakes
- 1 ½ cups all purpose flour
- 3 ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ¼ cups oat milk
- 1 egg
- 2 tablespoon brown sugar
- 3 tablespoon melted butter
- ½ tsp almond extract
- In a large bowl, whisk together flour, baking powder and salt. Make a well in the middle of the flour.
- Into the well, pour the oat milk, egg, brown sugar, melted butter and almond extract and stir until just combined. A lumpy batter is totally fine, and actually preferable to a smooth batter.
- Preheat your griddle or grill pan for at LEAST 7-10 minutes over medium heat. You want a really well heated surface. Melt butter or spray with non-stick spray.
- Scoop batter by ¼ cup-fuls and pour onto the prepared griddle. Let the pancakes cook on the first side for 90 seconds to 2 minutes. The pancakes should puff up, and you'll start to see tiny bubbles bursting on the surface of the pancakes. Once those tiny bubbles are all over the pancake, they're ready to flip.
- Flip the pancakes, and cook for 60-90 seconds on the other side and then remove to a plate. Repeat until batter is used up.
- Serve with syrup, berries, or powdered sugar.
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