Soft, tender and super fluffy, these dairy-free oat milk pancakes are what breakfast dreams are made of. Made with rich vanilla and a simple oat milk “buttermilk,” they’re perfect for the whole family and serve as a wonderful base for your favorite toppings. A blueberry mix-in option is included. Soy free.

Meet your new favorite breakfast: dairy-free oat milk pancakes. They’re light, fluffy and tender, with a gentle vanilla flavor and the option to fold in juicy blueberries for a fruity twist.

These pancakes are easy to make and forgiving, so they’re ideal for relaxed weekend mornings or for prepping ahead. I love serving them with a smear of nut butter and a drizzle of maple syrup, but they’re equally delicious with dairy-free butter, yogurt or whipped coconut cream.

Tips & Tricks

1. Measure flour correctly: fluff the bag, scoop with a spoon into the measuring cup, then level off. Scooping directly from the bag packs the flour and adds extra.
2. Start cooking over medium to medium-low heat, then reduce to low after the first batch. This prevents the outsides from browning too quickly before the centers cook through.
3. If you add blueberries, expect slightly longer cook times per side than for plain pancakes.
4. Total cooking time varies with griddle or skillet size. The times listed assume a griddle that fits 6–7 pancakes at once.
5. Serving ideas: try nut butter, fresh fruit, dairy-free butter, dairy-free yogurt or whipped coconut cream as toppings.

Ingredient Notes & Substitutions

• Melted and cooled dairy-free butter can replace the oil if you prefer.
• If using coconut oil, melt it first, measure the amount, then let it cool 5–10 minutes before adding so it doesn’t change the batter’s texture.
• Use frozen blueberries straight from the freezer—do not thaw, as thawed berries can bleed into the batter.
• Other mix-ins that work well: raspberries, dairy-free chocolate chips, chopped nuts, or warm spices like cinnamon or nutmeg.

How To Store

Fridge: Cool pancakes completely, then store in an airtight container. They keep for up to 4 days. Reheat briefly in the microwave—about 40–45 seconds for two pancakes is typical.

Freezer: Cool completely, then freeze in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat before serving.

Additional Dairy-Free Breakfast Recipes

• Dairy Free Banana Pancakes
• Almond Milk Pancakes
• Dairy Free Waffles
• Vegan Sweet Potato Pancakes
• Vegan Buckwheat Pancakes
• Banana Walnut Waffles

Did you make this recipe? Rate and review it below—I’d love to hear your feedback.

Dairy Free Oat Milk Pancakes

Yield:
about 14 pancakes

Prep Time:
10 minutes

Additional Time:
10 minutes

Cook Time:
15 minutes

Total Time:
35 minutes

Soft, tender and super fluffy, these dairy-free oat milk pancakes are what breakfast dreams are made of. The oat “buttermilk” and vanilla make them especially flavorful and tender.

Ingredients

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 or brown sugar)
• 2 large eggs
• ¼ cup avocado oil (or another neutral oil)
• 2 teaspoons vanilla extract
• ¼ teaspoon almond extract (optional)

Optional mix-in:

• 1 ½ cups fresh or frozen blueberries

Instructions

For the oat buttermilk:

1. Add the vinegar to a large liquid measuring cup. Pour in oat milk until it reaches 1 ½ cups total, stir, and set aside for 10 minutes.

For the pancakes:

1. In a large bowl, whisk together the flour, baking powder, baking soda, salt and sugar.
2. In a medium bowl, whisk the oat buttermilk, eggs, oil, vanilla and almond extract until combined.
3. Add the wet ingredients to the dry and mix until just combined. Fold in blueberries if using.
4. Let the batter rest about 5 minutes. Heat a large nonstick skillet or griddle over medium to medium-low. Lightly grease if needed.
5. Stir the batter, then scoop about ¼ cup per pancake onto the skillet. Cook 2–3 minutes, until small bubbles appear and edges look set.
6. Flip and cook another 1–3 minutes until golden and cooked through. Repeat with remaining batter.
7. Serve warm with your favorite toppings.

Notes

*Use regular or extra-creamy oat milk rather than light varieties for best texture. See tips above for more guidance to get the best pancakes.

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 is an estimate for informational purposes and includes the optional blueberries.