Fluffy Oat Milk Pancakes
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
10 mins
-
Total Time
15 mins
-
Servings
6 servings
-
Calories
205 kcal
-
Course
Breakfast
-
Cuisine
American, International
Fluffy Oat Milk Pancakes
Description
Fluffy Oat Milk Pancakes start with whisking together flour, baking powder, sugar, and salt. A separate mixture of egg, oat milk, vanilla extract, and melted butter is added gently to the dry ingredients to form a batter with some lumps remaining, which helps maintain pancake tenderness. The batter consistency can be adjusted slightly with extra oat milk if too thick. Pouring about a quarter cup of batter per pancake onto a buttered hot pan creates pancakes that cook until bubbles form on top and the edges set before flipping to brown the other side.
The finished pancakes have a soft and airy crumb with lightly sweetened flavor and mild vanilla notes. Adding fresh or frozen blueberries, banana slices, or chocolate chips enhances variety. They can be served warm with maple syrup and fresh fruit.
For best results, using thicker oat milk brands helps achieve the right batter texture. Leftover pancakes keep well refrigerated up to four days and can be frozen for longer storage. Reheating in a microwave or oven restores warmth and softness efficiently.
Ingredients
- 1 ½ cups all-purpose flour spooned and leveled (gluten-free if needed)
- 2 ½ teaspoon baking powder
- 2 tablespoon granulated sugar
- ¼ teaspoon salt
- 1 large egg
- 1 ⅓ cups oat milk 1 - 3 Tablespoons more if needed, full fat is best
- ½ teaspoon vanilla extract
- 2 tablespoon butter vegan butter or refined coconut oil work too, unsalted, melted
- Blueberry optional mix-ins, slices for banana
- chocolate chips
- banana
Instructions
- In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt.
- In another bowl, whisk the egg, then mix in the oat milk, vanilla, and melted butter.
- Add the wet ingredients to the flour mixture, and whisk gently until a batter is formed, some lumps are OK! Do not over-mix – it will make the pancakes tough. Add 1 – 3 Tablespoons more of oat milk if the batter is too thick.
- Heat a large pan or pancake griddle to medium heat and add a little butter. Once melted, pour about ¼ cup of batter onto the hot pan for each pancake. Add mix-ins if desired by arranging blueberries, banana slices, or chocolate chips on top of each pancake. Cook for about 2 minutes until little bubbles form on the tops of the pancakes, and the bottoms are golden brown. Gently flip and cook the other side for about 1 minute.
- Repeat with the remaining batter, adding more butter to the pan as needed.
- Serve with your favorite maple syrup and top with fresh berries/fruit. Enjoy!
Notes
- Choose thicker oat milk varieties like Oatly or Trader Joe's for better batter consistency.
- Flour can be replaced with a gluten-free all-purpose baking flour cup-for-cup if needed.
- Butter may be substituted with vegan butter or refined coconut oil.
- Store leftover pancakes in an airtight container refrigerated for up to 4 days.
- Frozen pancakes keep up to 3 months; reheat gently in microwave or oven.
- Reheat refrigerated pancakes in the microwave for 30 to 90 seconds until warm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 205 kcal
% Daily Value*
| Calories | 205kcal | 10% |
| Carbohydrates | 34g | 11% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 41mg | 14% |
| Sodium | 312mg | 13% |
| Potassium | 73mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 271IU | 5% |
| Calcium | 185mg | 19% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
