Oatmeal Pancakes
Last Updated on January 16, 2022 by Annie
Thick and filling, these easy to make oatmeal pancakes are a delicious way to start the day. Made with old-fashioned oats and a homemade non-dairy buttermilk, these pancakes can also be made in advance for a mouth-watering breakfast everyone will enjoy!
Breakfast is hands down my favorite meal to make. Pancakes, grits, biscuits, omelets, tacos in a fresh tortilla. Oh my! There is nothing that brings me more joy than quietly waking up before anyone else and putting together a meal that will bring everyone to the table to start their day. Luckily, I found someone who shares my undying love for the first meal of the day.
I first started making these pancakes right after Jason and I got married and found the recipe from the Newlywed Cookbook. The original recipe comes loaded with dairy- milk, yogurt, and butter. With a few of my favorite dairy-free swaps, these pancakes are the perfect addition to your morning routine.
How to Make Oatmeal Pancakes
Ingredients You’ll Need
With many pantry-staple ingredients, these fluffy oatmeal pancakes are an easy recipe you can whip up anytime you’re craving a fresh stack of pancakes.
- Flour + Oats– Provide the structure for these filling pancakes.
- Sugar– Sweetens the pancake batter without making them too sweet.
- Baking Powder, Baking Soda, Salt
- Non-dairy milk– You can use any non-dairy milk. I’ve made them with both almond milk and oat milk and found they both worked splendidly.
- Apple cider vinegar– Mixed with non-diary milk to create a “buttermilk” which tenderizes the batter for the fluffiest stack of pancakes.
- Banana– A little extra sweetness and replaces the butter.
- Eggs– Binds the batter together.
- Vanilla– Gives the batter a little extra flavor.
Step-By-Step Directions
- Make non-dairy buttermilk: In a liquid measuring cup, mix non-dairy milk with apple cider vinegar. Allow the mixture to rest at least 5 minutes.
- Mix dry ingredients: In a large mixing bowl stir together flour, oats, sugar, baking soda, baking powder, and salt. Set aside.
- Mix wet ingredients: In a medium-sized mixing bowl mash 1 banana. Stir in the non-dairy buttermilk mixture, vanilla, and eggs.
- Mix wet with dry: Pour the wet ingredients from the medium bowl into the dry ingredients in the large bowl and mix until combined.
- Scoop and cook: In a large skillet over medium heat, scoop out 1/4 cup of the pancake batter and cook until bubbles begin to form on the top and the bottom is golden brown.
- Flip the pancake and cook on the other side until cooked to golden brown as well.
- Place the finished pancakes on a plate or baking sheet and keep warm until you are ready to serve.
Serving Suggestions
- Slather with some plant-based butter and drizzle with syrup.
- Mix chocolate chips, blueberries, or sliced bananas into the batter before cooking to add a fun flavor!
- Top with fresh fruit and a dairy-free whipped topping like Tru Whip.
Make Ahead
If you are looking to get a few extra minutes of sleep in the morning or just want to be ready to pop these pancakes onto the skillet first thing here are some tips for making these ahead of time.
- Prep the pancake batter as described in the directions.
- After you mix the wet with dry ingredients and are ready to bake, cover the bowl with plastic wrap and refrigerate overnight.
- In the morning, scoop and bake in a heated skillet and serve up your pancakes for a delicious morning treat.
This dairy-free version packs all the flavor has less added sugar and fluffs up beautifully on the skillet. Grab a fork, your favorite syrup, and some dairy-free butter, and let’s dive into this delicious breakfast that will leave you feeling warm and fuzzy, not bent over with those dairy-induced stomach cramps.
Dairy-Free Swaps in Oatmeal Pancakes
With just two dairy-free swaps, this easy to make pancake recipe is a deliciously dairy-free treat!
- Banana– In place of butter (used in the original recipe) I swap in a mashed banana.
- Non-dairy buttermilk- For fluffy pancakes, buttermilk is a MUST. To make a non-dairy buttermilk, mix together non-dairy milk with apple cider vinegar. Allow the mixture to sit for about 5 to 10 minutes before using.
More Delicious Pancake recipes to Try
If you tried this delicious oatmeal pancake recipe and enjoyed it feel free to leave a comment below! I would love to hear how it went! Or, snap a picture and share it with me on Instagram by tagging @mylifeafterdairy to share all your life after dairy adventures!
You can also get delicious dairy-free recipes and tips by signing up for my newsletter!
Oatmeal Pancakes
Start your morning with light, fluffy, and dairy-free Oatmeal Pancakes. These delicious pancakes are easily adaptable and make a filling breakfast.
Ingredients
- 1â…” c. Flour
- 1 c. Oats
- 2 Tbsp. Sugar
- ½ tsp. Baking Powder
- 1 tsp. Baking Soda heaping
- ¼ tsp. Sea Salt
- 1½ c. Non-dairy Milk
- 2 tsp. Apple Cider Vinegar
- 1 Banana mashed
- 2 Eggs
- 1 tsp. Vanilla
Instructions
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In a liquid measuring cup, measure 1 ½ cup non-dairy milk. Add 2 tsp. of apple cider vinegar and stir. Allow mixture to sit 5-10 minutes while you prepare the dry ingredients. This will create a "buttermilk" of sorts.
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In a large mixing bowl, combine the flour, oats, sugar, baking soda, baking powder, and the sea salt.
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Stir together the mashed banana, "buttermilk", vanilla, and eggs.
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Pour the wet ingredients ingredients into the dry ingredients bowl and mix until combined.
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In a heated skillet, scoop out ¼ c. of the pancake batter and cook until bubbles begin to form on the top and the bottom is a golden brown. Flip the pancake and cook on the other side until golden brown as well.
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Place finished pancakes on an oven proof dish in the oven on warm until all are cooked and you are ready to serve.
Recipe Notes
Make ahead note:
You can make these pancakes ahead and stick them in the freezer. When you are ready to eat them, take them out and allow them to thaw before re-warming on the stove.Â
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Adapted from Sarah Copeland’s Newlywed Cookbook
