Dairy Free Oat Milk Pancakes
Soft, tender and super fluffy, these dairy free oat milk pancakes are what breakfast dreams are made of! Filled with rich vanilla and a homemade oat milk buttermilk, they’re sure to be a hit with the whole family. A perfect base for all your favorite toppings, a blueberry mix-in option is also included. Soy free.
Allow me to introduce you to your new favorite breakfast recipe.
These absolutely dreamy dairy free oat milk pancakes.
Soft, fluffy, perfectly tender … and bursting with juicy blueberries if you so choose.
They’re completely unfussy and super simple to whip up – making them fantastic for lazy Saturdays or even for meal prep.
And while they’re completely perfect all on their own, I absolutely love to top with some drippy, gooey peanut butter and drizzles of sweet maple syrup.
It’s the stuff weekend breakfast dreams are made of.
Tips & Tricks
- When measuring out your flour – fluff it in the bag, then scoop into your measuring cup with a spoon and level off. If you dunk the cup straight into the bag, you’ll likely use too much.
- When cooking the pancakes, start with your skillet on medium / medium-low and then turn down over time all the way to low (after a batch or so). This will help prevent the pancakes from cooking too quickly on the outside and burning.
- If you are using the blueberries, the cook time per side will be on the longer end of the listed ranges (if you are doing plain pancakes, it will be on the shorter end).
- Along those lines, the total cook time for the recipe will vary slightly depending on the size of your skillet or griddle. The listed time is based on my griddle, which can fit about 6 to 7 pancakes at a time.
- Need serving ideas? Try topping the pancakes with nut butter, fresh fruit, dairy free butter, dairy free yogurt or even whipped coconut cream.
Ingredient Notes & Substitutions
- I haven’t tried it myself, but melted and cooled dairy free butter should work just fine in place of the oil.
- Along those lines, if you choose to use coconut oil instead of the avocado oil – melt the coconut oil first and then measure out the correct amount. Additionally, be sure to let it cool for about 5 to 10 minutes before using (otherwise it can alter the consistency of the batter).
- If you are using frozen blueberries, do NOT thaw them first.
- You can absolutely try other mix-ins – I think raspberries, dairy free chocolate chips, chopped raw nuts or even some ground spices (like cinnamon or nutmeg) would be lovely.
How To Store
Fridge: Let the pancakes cool completely, then transfer to an airtight container. They’ll keep in the refrigerator for up to 4 days.
When ready to enjoy, reheat briefly in the microwave. For reference, I usually heat two pancakes at a time and it takes about 40 to 45 seconds to warm them up.
Freezer: Let the pancakes cool completely, then transfer to an airtight container. They’ll keep in the freezer for up to 3 months.
When ready to enjoy, let the pancakes thaw overnight in the fridge then rewarm in the microwave before serving.
Additional Dairy Free Breakfast Recipes:
- Dairy Free Banana Pancakes
- Almond Milk Pancakes
- Classic Dairy Free Waffles
- Vegan Sweet Potato Pancakes
- Vegan Buckwheat Pancakes
- Banana Walnut Waffles
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
For the oat buttermilk:
- 1 ½ tablespoons white distilled vinegar
- about 1 ½ cups regular oat milk*
For the pancakes:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ¼ cup coconut sugar (or granulated sugar or brown sugar)
- 2 large eggs
- ¼ cup avocado oil (or another neutral oil)
- 2 teaspoons vanilla extract
- ¼ teaspoon almond extract (optional but so good!)
- 1 ½ cups fresh or frozen blueberries
For the oat buttermilk:
- Add the vinegar to a large liquid measuring cup. Pour in enough oat milk to reach 1 ½ cups total. Give the mixture a stir, then set aside to rest for 10 minutes before using.
For the pancakes:
- In a large bowl, whisk together the flour, the baking powder, baking soda, salt and sugar.
- In a medium bowl, whisk together the oat buttermilk, eggs, oil, vanilla and almond extract until well combined.
- Add the wet ingredients to the bowl with the dry ingredients and mix until just combined. If using, gently fold in the blueberries.
- Let the batter rest for about 5 minutes while you set a large nonstick skillet or griddle over medium / medium-low heat. Once heated, lightly grease your skillet if necessary (most nonstick pans won’t require this).
- Give the batter a quick stir, then scoop about ¼ cup for each pancake into the skillet (as many as you can comfortably fit). Cook for about 2 to 3 minutes, until small bubbles start to form on the surface and the edges are starting to look set.
- Flip the pancakes and continue to cook for about 1 to 3 minutes, until golden brown and cooked through.
- Serve as desired.
*I recommend using either regular oat milk or extra creamy oat milk (not the light or low fat varieties).
See the post above for helpful info to give you the best pancakes possible.
Nutrition Information:Yield: 14 Serving Size: 1
Amount Per Serving: Calories: 149Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 27mgSodium: 202mgCarbohydrates: 23gFiber: 1gSugar: 7gProtein: 3g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice. The listed info includes the optional blueberries.