An easy from-scratch recipe for the fluffiest oat milk pancakes ever. These healthy dairy-free pancakes are made with all-purpose, oat flour, and creamy oat milk.
Add oat milk, beaten eggs, butter, vanilla, and yogurt. Whisk briefly to combine without overmixing - some lumps are ok!
1/4 cup butter, 2 eggs {beaten}, 1/2 cup Greek yogurt, 1 3/4 cup oat milk, 1 tsp vanilla
Set batter aside while you preheat your skillet or griddle over medium-low heat for 5-10 minutes.
Grease/butter the skillet or griddle and test one small pancake to determine if the heating temperature works for you.
Work in batches adding ~1/4 cup of batter to the skillet or griddle. Cook until small bubbles form on top of the pancakes and the edges look golden brown.
Flip and cook until the other side is also golden brown.
Notes
These pancakes are fluffy! If you like thinner pancakes, increase the oat milk by 1/3 cup.
When you combine the dry and wet ingredients, don’t overmix. A few lumps are fine. Overmixing will result in flat pancakes.
Beat the eggs separately before adding them to the mixture. This also prevents overmixing the batter.
Allow the batter to fully rest for 5-10 minutes while the pan or griddle preheats.