Fluffy, dairy-free pancakes that are also gluten-free, refined sugar free, and pack 11g of protein per serving. These Oat Milk Pancakes are the perfect breakfast and brunch menu addition you NEED!
There’s nothing that compares to a fluffy pancake from scratch. These dairy free pancakes are really quick and easy to make and taste light as can be. They’re perfect plain or topped with fresh berries.
I’m not a huge sweet breakfast person, but I love pancakes! I must have blocked this memory, but my sister clearly remembers me making us pumpkin protein pancakes when she came to visit me in New York. I started my blog while I was living there and I tried to make whipped cream in the Ninja bullet. According to her, I overblended the whipping cream and it turned into butter consistency! I’m sure it still tasted great ...
Pancakes bring up nostalgic memories and are a fun breakfast - and can be a great meal prep breakfast! It's hard to find a gluten-free and dairy-free pancake option to bring back those sweet memories. But don't worry, this recipe will take you there!
Eating clean for the past five years, my favorite recipes were those that use simple, fresh ingredients. For breakfast recipes like this one, I prefer only a few ingredients that pack huge flavor. For other simple, delicious breakfast dishes try 3 Ingredient Chia Pudding or Authentic Mexican Chilaquiles Rojos.
Highlights of this Recipe
This recipe is:
- 5 Ingredients
- Under 15 Minutes
Ingredients & Substitutions
- Gluten-Free Flour - I like to use King Arthur Measure-for-Measure Flour, but there are a few measure-for-measure options out there. You cannot substitute exactly for regular all-purpose flour.
- Oat Milk - Substitute for another non dairy milk like almond milk or coconut milk (or dairy milk if you are not dairy-free).
- Honey - Substitute for agave syrup or maple syrup.
- Egg - Eggs are an essential ingredient for fluffy pancakes, however you can omit for a thinner, flatter vegan pancake.
- Baking Powder - Baking powder creates bubbles in the pancake batter and helps add lift. Do not skip this ingredient.
STEP ONE: Mix the dry ingredients in one bowl, and the wet ingredients in another.
STEP TWO: Combine the dry and wet ingredients and stir to remove lumps. The batter should be on the thicker side.
STEP THREE: Melt coconut oil, butter, or spray oil onto your pan or griddle and pour the batter ¼ cup at a time for mini pancakes, or ½ cup at a time for regular sized pancakes.
STEP FOUR: Flip pancakes after about 5 minutes, when little bubbles form and the edges turn matte color. You can always peep underneath the cooking pancake once 3-4 minutes have passed.
STEP FIVE: Let the second side cook and brown for about 2-3 minutes and remove from the pan.
STEP SIX: Repeat with remaining batter until done.
STEP SEVEN: Enjoy plain, with fresh fruit or with maple syrup!
You can freeze leftover pancakes! Freeze them in a single layer on a parchment-lined baking sheet. The pancakes will freeze in about 1 hour. Stack the frozen pancakes between wax or parchment paper in a freezer bag or freezer-safe container for up to 2 months.
To reheat, microwave on a plate for 20 seconds or in the oven on an aluminum-covered tray at 375ºF for 10 minutes.
Making Pancakes in Advance
Pancakes can always be made in advance! Keep the oven at 175ºF and have either a baking tray or sheet ready. Place the pancakes on the tray in the oven for 30-45 minutes. Longer than that and the pancakes might dry out.
Pancake Mix-In Options
- Slivered almonds - add immediately after you pour the batter onto the pan
- Berries - add immediately after you pour the batter onto the pan
- Chocolate Chips - add immediately after you pour the batter onto the pan
- Peanut Butter - add into the batter prior to pouring onto the pan
- Vanilla Extract - add into the batter prior to pouring onto the pan
- Spices - add cinnamon, cardamom or pumpkin pie spice into the batter prior to pouring onto the pan
Frequently Asked Questions
Eggs provide the pancakes a structure to keep those bubbles and to rise, as well as adding a slight flavor of richness. Adding too much means the pancake will become custard-like, dense and very egg-forward. Less egg means a very dry and crumbly texture.
You can skip the eggs in this pancake batter. Sometimes you can use applesauce to replace eggs in pancakes - ¼ cup of applesauce per egg - or you can also use a flax or chia egg. I have tested this recipe without eggs and it tastes similar, but loses some of the fluffiness.
You do not need to let pancake batter sit. Some say that leaving the batter to sit will create a bigger lift and less lumpy batter, while others say that making the batter in advance means a flat, more dense pancake. Make them immediately and avoid having to wait!
Pancake mix will taste more flavorful and creamy with milk. That is because the milk adds flavor!
You can refrigerate uncooked pancake batter overnight and up to four days. Keep in an airtight container until then.
Microwave pancakes in a single-layer on a plate for 20-seconds for two pancakes and 60-seconds for more pancakes. Or reheat large quantities of pancakes in the oven at 375ºF for about 10-minutes on a lined baking sheet.
Yes! No need to make any changes, simply use the batter as you would a waffle mix and add to waffle maker.
You May Also Like
- Authentic Mexican Chilaquiles Rojos (GF + DF)
- Savory Breakfast Quinoa Bowl (V, GF + DF)
- Pumpkin Protein Pancakes (GF + DF)
- Whole Wheat Strawberry Banana Pancakes (DF)
- Low FODMAP Pancakes + Waffles (GF + DF)
Oat Milk Pancakes
- Cooking Spray or Coconut Oil
- 2 Cups Oat Milk unsweetened unflavored preferred
- 2 Large Eggs
- 2 TBSP Honey
- 2 Cups Gluten Free Flour
- 2 TSP Baking Powder
- ¼ TSP Salt
- Mix the dry ingredients in one bowl, and the wet ingredients in another.
- Combine the dry and wet ingredients and stir to remove lumps.
- Melt coconut oil, butter, or spray oil onto your pan or griddle and pour the batter ⅓ cup at a time. (For mini pancakes, measure ¼ cup at a time)
- Flip pancakes after about 5 minutes, when little bubbles form and the edges turn a matte color. You can always peep underneath the cooking pancake once 3-4 minutes have passed to check for
- Let the second side cook and brown for about 2-3 minutes and remove from the pan.
- Repeat with remaining batter until done, spraying cooking spray or re-adding oil/butter in the pan each time prior to adding more batter.
- Enjoy pancakes plain, with fresh fruit or with maple syrup!
Elise these are amazing!!! I absolutely love everything about this recipe. You have so much detail and explanation, love and thought poured into this I can feel it throughout. Thank you so much for sharing with us this gem! p.s. I think next up you need to teach us how to make homemade oat milk! Can you imagine a glass of that with these babies?! Plus it IN the pancakes?! Ahhhh. Love you and thank you again!! 🥞
Great recipe, but chemically flawed. Your addition of honey lowers your ph of your wet batter. You use baking powder as your leavening agent. With a low pH of honey or agave you only need baking soda. Baking powder as its own acid and would only be used with maple syrup or table suger which is relatively pH neutral.
Hi Kevin, thanks for trying the recipe! I appreciate your comment, but because I got a great rise out of the pancakes using baking powder and liked the honey-forward flavor, I was okay with not using baking soda.