These oat milk pancakes are an easy-to-make dairy-free pancake recipe. You can use it to make either thick fluffy American style pancakes, or thin and crispy English pancakes. It's the only oat milk pancake recipe you'll ever need!
What you'll love about the recipe
- A quick and easy dairy-free breakfast recipe, ready to eat in 15 minutes with just 4 everyday ingredients
- Oat milk pancakes can be made ahead and reheated
- You can also make gluten free dairy free pancakes if needed
- Fluffy American style oat milk pancakes are ideal for a filling breakfast and for snacking
- Thin and crispy dairy-free pancakes are good with lemon and sugar on pancake day or served with fruit fillings for dessert
- Pancakes with oat milk are made without sugar. You can always add some sweetness with your toppings if you like!
You'll just need a few very simple everyday ingredients to make these easy oat milk pancakes.
Flour. You can use standard plain flour, gluten free flour or oat flour. If you've only got self raising flour, omit the baking powder
Baking powder will make these oat milk pancakes fluffier. If you want to make thin English-style pancakes you can omit the baking powder
Egg - one medium egg. If your egg is very large, add an extra tablespoon of flour
Oat milk. Gluten free oat milk is widely available if you are on a gluten free diet. Note that you'll need additional oat milk if you want to make thin pancakes (see the recipe card for quantities)
A pinch of salt is optional
Oil to grease the pan
How to make oat milk pancakes
Add the flour to a mixing bowl and stir in the baking powder and salt if using. Push the flour out of the edge of the bowl to make a well in the centre. Crack the egg into the middle of the flour.
Using a whisk, gradually incorporate some of the flour into the egg.
Add half of the milk and continue to mix in more of the flour. Add the remaining milk and whisk until smooth.
For thick fluffy pancakes, the batter will be thick and spoonable. For thin pancakes, the additional milk will make the batter the thickness of single cream.
Place a frying pan on a medium heat and add a few drops of oil. Tip the pan to spread the oil across the surface of the pan.
For thick dairy free pancakes
Add individual tablespoons of mixture to the hot pan. You should be able to cook 3-4 pancakes at once, but allow space around each pancake so they don't join together. Cook for 2-3 minutes until the top looks dry and starts to bubble. Turn the pancakes and cook for a couple of minutes longer. Repeat with the remaining mixture.
For thin oat milk pancakes
Add a ladleful of pancake batter to the hot pan and tip it evenly around the base of the pan. Cook for about 2 minutes until the mixture is set. Toss or flip the pancake and cook for a minute on the remaining side. Repeat with the remaining mixture.
Serving and storage
Just add your favourite toppings to serve your oat milk pancakes. As a child on Shrove Tuesday we always had pancakes with sugar and lemon juice, but now I prefer them with fruit, yogurt and a drizzle of maple syrup. They are also delicious with this plum compote, blackcurrant sauce or stewed apples.
Dairy free pancakes can be made in advance. Store them in an airtight container in a cool place. They can also be frozen.
Reheat the pancakes briefly in a dry pan.
Frequently asked questions
Most pancakes are made with dairy milk, and there's often butter in the recipe too. If you want lactose-free pancakes, you'll need to use a non-dairy milk such as oat milk and cook the pancakes with a little oil rather than butter.
It is possible to make pancakes using water rather than milk. Just substitute the same quantity of water in the recipe. However, the flavour of the pancakes won't be quite the same. So if you can get your hands on a milk free substitute such as oat milk, use that instead.
Other dairy free recipes
You might also like to try these other dairy free recipes with oat milk
Have you tried this recipe? Please leave a rating and/or comment at the bottom of the page. Your feedback and questions are much appreciated.
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Oat Milk Pancakes
- non stick frying pan or pancake pan or use a cast iron pan
- mixing bowl
- 100 g plain flour
- ½ teaspoon baking powder not required for thin pancakes
- 1 egg
- 100 ml oat milk use 175ml oat milk for thin pancakes
- pinch salt optional
- 1 teaspoon oil for frying
- Mix the flour, salt and baking powder together in a mixing bowl. Push the flour towards the sides of the bowl so that there's a dip in the middle.
- Crack the egg into the centre of the flour. Gently mix in some of the flour from the outside of the bowl.
- Add half of the milk and continue to mix in the flour.
- Add the remaining milk and whisk the batter until it is smooth and lump free.
- Heat a nonstick frying pan over a medium heat. Add a few drops of oil and tip it around the pan.
For thick fluffy oat milk pancakes
- Add individual tablespoons of batter to the hot pan. You should be able to fit 3 or 4 pancakes in the pan, but leave some space between them so that they don't join up!
- Cook for 2 minutes until the top surface is starting to dry out and bubble. Turn the pancakes over and cook the other side for another couple of minutes.
- Repeat with the remaining mixture.
For thin crispy pancakes
- Add a couple of tablespoons of batter to the hot pan and tip it so that it covers the base of the pan evenly. Leave to cook for about 2 minutes until the mixture is set. Flip the pancake and cook the remaining side for a minute.
- Repeat with the remaining mixture.
- Gluten-free flour or oat flour can be used if preferred
- Oat milk pancakes can be made in advance. Store them in an airtight box in a cool place, or they can also be frozen. Briefly reheat the pancakes in a dry pan.
Please note nutritional information is per serving and is provided for guidance only.