Now if there is one thing that I do well, it is make a bloody good pancake. I have experimented with loads of different styles, and I think that’s what makes pancakes so enjoyable. There are so many variations to play around with that you can really have fun pin pointing exactly how to make great pancakes for your personal taste. And after a while when you find your groove you don’t even need to follow a recipe because you have it all memorised and can eyeball the pancake ingredients.
It’s so great when you find that perfect pancake recipe! Of course all pancakes are great. But a lovely, fluffy pancake stack on a Saturday morning really does hit the spot, huh? That’s what we’re going to make here.
Oat Milk Pancakes Recipe
Here we are making delightfully fluffy oat milk pancakes. These are plant based, vegan pancakes making them suitable for most diets. The results are beautifully light and easy to make pancakes that will easily become a staple for your breakfasts!
- Makes 6 pancakes
- 170g self raising flour
- 1 tsp cinnamon
- 1.5 tsp baking powder
- 350ml oat milk
- Some olive oil for frying
Pre heat your oven to 50c and warm a plate in there, so you can keep your cooked pancakes warm while you finish cooking the rest.
To a bowl add the flour, cinnamon and baking powder. Slowly pour in the oat milk while whisking. The key to delicious pancake mix is for it to be smooth. No lumps allowed so get whisking until it is smooth and has lots of air in the batter.
Add a small amount of oil to a non-stick frying pan on medium heat and use a brush or kitchen roll to coat the pan with the oil. Use a ladle to spoon in a portion of batter and cook for 60-90 seconds, until the pancake is a nice light-medium brown underneath. Then flip and cook again.
Oat Milk Pancakes
- 1 Bowl
- 1 Hand whisk
- 1 Frying Pan
- 170 g Self raising flour
- 1 tsp Cinnamon
- 1.5 tsp Baking powder
- 350 ml Oat milk
- Pre heat your oven to 50c and keep a plate warm in there. Keep your cooked pancakes in the oven while you cook the rest.
- Add the flour, baking powder and cinnamon to a bowl then whisk in the milk until the batter is smooth and aerated.
- Coat a frying pan with a thin layer of olive oil and heat on medium.
- Use a ladle to spoon in a pancake batter portion and cook for 60-90 seconds on each side until the pancake is a light to medium brown.
Serving suggestion – add blueberries and lemon
I adore blueberry pancakes, and I think they are elevated to top tier when coupled with lemon zest. Build on the foundations of these oat milk pancakes by adding a handful of fresh blueberries and the zest of one lemon to this recipe. Finish with a squeeze of lemon when serving – absolute heaven on a plate!
More Serving suggestions
This oat milk pancake recipe can work with so many different flavours and toppings. Here’s some inspiration for your next pancake stack:
- Boozy Caramelised Banana: Perfect for a brunch party. Slice up a banana in a pan with a knob of butter and 1-2 shots of your favourite spirit (for me that’s rum!) and once the bananas have softened a little, add a sprinkle of demarara sugar to caramelise them, flipping over when the sugar has browned. Serve on top of your oat milk pancakes with whipped cream.
- Chocolate Oat Milk Pancakes: Make your pancakes chocolatey by adding 30g cocoa powder and a handful of milk chocolate chips to the recipe.
- Cinnamon Sugar Crust: Give your oat milk pancakes a doughnut twist by mixing up some cinnamon and sugar on a plate, then when the pancakes are cooked take them off the pan and coat both sides in the cinnamon sugar mix.
- Go Mini: this is a great way to make these oat milk pancakes even more fun (and perhaps more manageable) for little ones. Use a dessert spoon to add mini portions of pancake mix into a pan and you’ll make lots of adorable mini pancakes instead.
Which alternative milk is best for pancakes?
Generally speaking, you can use whichever milk you fancy and your pancakes should be perfectly fine. But, if you are searching for perfection, there are definitely some subtle differences for which plant based milk is best for pancakes. In my experience, the more watery milks such as almond milk can make for less fluffy and paler pancakes. This does vary per brand however.
Oat milk pancakes are consistently good because oat milk is nice and creamy. Plus oat milk has that inherently ‘breakfasty’ flavour right? Which I think works fantastically well for plant based pancakes.
How thick should pancake batter be?
This depends on the recipe and style of pancake. The thickness of crepe batter will be different to an American style pancake, for example.
For this recipe the batter should be thick enough to cling to the ladle. It will pour off the ladle like a liquid but slowly. It should also be smooth, no lumps or lumpy behaviour in coming off the ladle! Add a splash more milk if your batter looks too thick. Although, for thick, fluffy pancakes it is better to have a batter than is a little too solid than too runny as it will lose its height in the pan.
How long do you cook pancakes on each side?
For a great pancake you’ll need a non-stick pan, a light coating of oil or butter and a trusty spatula. Generally speaking, a pancake will cook on low-medium heat in about 1 minute each side. A minute and a half at the most.
Things to look out for when it’s time to flip:
- The edges have become solid.
- The top is looking uncooked still, but duller with some bubbles.
- When you run your spatula underneath the edge of the pancake, it comes away from the pan.
- If you peak at the underside, it is light to medium brown.
If you enjoyed this oat milk pancakes recipe, I have lots of other pancake recipes for you to try! There is a mix of plant based and non-plant based ones.
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Have this oat milk pancakes recipe ready to go for your next breakfast – pin a pic for later!
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You’ll find recipes to suit all seasons and appetites, with inspirations taken from British, Japanese and Caribbean cuisine. Recipes are punctuated with travel stories, food diaries and a personal philosophy for the every day joy that food can bring to life.
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