Oat Milk Pancakes

Every bite of these Oat Milk Pancakes is full of delicious flavor that melts in your mouth! These classic pancakes are slightly crispy on the outside and so soft and fluffy in the center. Easily whip them up with just a few vegan ingredients and enjoy them right away or throughout the week!

5 from 3 votes

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Bonnie - Serene Trail

Course: Breakfast

Cuisine: American

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings:

Calories: 184kcal

Ingredients

3 tbsp plant-based butter + more for coating the pan
2 cups all-purpose flour, (240g)
1/3 cup cane sugar, (67g)
1 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1 1/3 cup oat milk, (315ml)
2 tbsp applesauce
1/2 tbsp vanilla extract

Instructions

Melt the butter in the microwave for 20-30 seconds or over the stove top. Set it aside to cool down. Take the oat milk and applesauce out of the refrigerator so that they start to come to room temperature.
In a large bowl, whisk together the dry ingredients (flour, sugar, baking powder, baking soda, and salt). In a small bowl, combine the wet ingredients (oat milk, melted butter, applesauce, and vanilla extract). Pour this mixture into the dry-ingredient bowl.
Gently stir the batter together just until you don’t see any streaks of flour. Lumps in the batter are okay as they will dissipate with time. Note: Since the consistency of oat milk can vary, you may need to add a little more of it if the batter is too thick and hard to stir through. If the batter is on the thin and runny side, mix in some more flour.
Heat a nonstick pan or griddle to slightly below medium heat. Coat the pan with a thin layer of butter when the pan is fully heated. Pour ⅓ cup of the pancake batter into the pan. Add more pancakes to the pan if space permits.
Let them cook for 3-4 minutes. Flip the pancakes with a very thin turner once you see bubbles coming to the surface and popping. Cook them for another 1-2 minutes and then move them over to a cooling rack or serving plates.
Add a little bit more butter to the pan and repeat these steps until you’ve used up all of the pancake batter. You may need to lower the heat as you go because the pan can get hotter over time.

Video

Notes

Room temperature ingredients will create a smoother batter.
Measure the flour by spooning it into the measuring cup and then scraping the top off.
Your pan or griddle will probably get even hotter over time. Turn the heat down a bit when the butter sizzles away too fast, or the pancakes start to turn a darker hue at a faster rate than expected.
At the same time, only add the batter to the pan when it’s fully heated. If the pan is too cool, the batter may spread thin.
Use a measuring scoop to pour the batter to ensure they are all around the same size.
Leave enough room in the pan to be able to flip each pancake.
Try to only flip the pancakes one time to keep them nice and fluffy.

Nutrition

The nutritional information provided is an estimate from third-party calculations.

Did you make this recipe?I'd love to hear what you think! Drop a comment below or share it on Instagram and tag me @serene.trail.