These oat milk pancakes are the ones we make most often – we always have homemade oat milk in the house, and while I prefer German pancakes, Graham is a thoroughly Canadian boy and likes fluffy pancakes like these. You’ll need only a handful of ingredients here and hopefully won’t feel too sleepy after a batch of these for breakfast.
This is a one-bowl recipe but needs an extra five minutes to sour the oat buttermilk. It makes enough for leftovers (depending on how many you’re feeding), and I highly recommend cold afternoon pancakes as a snack. They freeze well too.
If you need a vegan version, make these spelt pancakes instead. For something different, try topping your pancakes with lingonberry sauce, make some quick unsweetened applesauce, or rhubarb compote. For a waffle version, try dairy-free waffles made with whipped egg whites.
Ingredient Notes and Substitutions
- Flour: I always use spelt flour, either a mix of light and whole grain or all whole grain. Plain white flour or whole wheat flour can be used with no change to the amount needed. I haven’t tried making these gluten-free, and suggest something like banana buckwheat pancakes instead.
- Honey: use another liquid sweetener or sugar if preferred.
- Oat milk: I use homemade oat milk, but store bought will work too.
- Vinegar: this is to make your own dairy-free version of buttermilk, and adds extra lift to the pancakes.
Step by Step
Step 1: mix up the vinegar and milk, then whisk the wet ingredients together in a large mixing bowl.
Step 2: add the dry ingredients and mix to combine.
Step 3: add batter to a hot pan and cook until bubbles start to pop.
Step 4: flip and cook for another minute or so, until the centre is cooked through.
I only have a cast iron pan and haven’t tried making these in anything like a non-stick or steel pan. I’m sure they would work, but in my experience steel pans are a bit tricky with pancakes.
One of the most frequent mistakes when cooking pancakes is not to let the pan heat up properly. A cold pan will result in failed pancakes, so give it time to heat before you start.
How to Store
Storage: keep leftovers in a sealed container at room temperature for a day or two, or refrigerate for longer storage. The batter is best cooked immediately.
Freezing: transfer cooled pancakes to an airtight container and freeze for up to a month. Thaw at room temperature or toast in a regular toaster or toaster oven to warm through before serving.
- Go easy on the oil: too much oil added to the pan will deep-fry your pancakes and can cause them to be a little flat and crispy. Go for a light coating.
- Don’t over-mix: stirring pancake batter for too long can result in tough, less fluffy pancakes. Mix until just combined and note that a few streaks of flour is fine.
- Look for bubbles throughout: not just around the edges, you should see bubbles appearing all over the surface of the batter when the pancakes are ready to flip.
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Oat Milk Pancakes
- 200 ml oat milk
- ½ teaspoon apple cider vinegar
- 1 large egg room temperature
- 2 tablespoons olive oil or any light-tasting oil
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 200 grams spelt flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon sea salt
- Oil for cooking
- Add the milk and vinegar to a large mixing bowl and set aside to sour, about five minutes.200 ml oat milk, ½ teaspoon apple cider vinegar
- Once the buttermilk is ready, whisk in the egg, oil, honey, and vanilla.1 large egg, 2 tablespoons olive oil, 1 tablespoon honey, 1 teaspoon vanilla extract
- Add the flour, baking powder, baking soda, and salt. Gently whisk until just combined. A few streaks of flour are fine.200 grams spelt flour, 1 ½ teaspoons baking powder, ¼ teaspoon baking soda, ¼ teaspoon sea salt
- Heat a large frying pan or skillet over low-medium heat. Once hot, add a very thin coating of oil to the base of the pan (a heat-safe pastry brush is good for this).Oil for cooking
- Add the batter to the pan, adjusting for the pancake size you like. Mine are usually about ¼ cup. Cook until bubbles start to appear all over the surface of the pancake, about a minute.
- Flip the pancakes and cook for another minute or so, until the second side is golden. Repeat until all of the batter has been used and serve with any desired toppings.
* For American cup measurements, please click the pink link text above the ingredient list that says ‘American’.
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.