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    Home » Recipes

    31st January 2023 Breakfast

    Home » Recipes

    Fluffy American Pancakes with Oat Milk

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    Fluffy American Pancakes with Oat Milk - These pancakes are delicious, endlessly adaptable and are perfect for a leisurely weekend breakfast. Served with a blueberry compote, they are a firm brunch favourite alongside Masala French Toast  or Menemen with Feta - Turkish Scrambled Eggs.

    Oat milk pancakes with blueberry compote in plate

    Fluffy American Pancakes with Oat Milk

    As some of you may know, I switched to Oat milk several years ago after advice from a naturopathic doctor and have only recently started to drink normal milk again.

    However nowadays,  I just prefer Oat milk to normal milk. It has a natural sweetness and creaminess that makes hot drinks and baked goods taste better.

    So when I make pancakes, I make them with Oat milk.

    With pancake day fast approaching, I thought I would share my oat milk pancake recipe. This recipe is easy to make. I say that as someone who hates making pancakes because..so much time.

    I’m not the only one who avoids making pancakes, it would seem. I watched the Junior bake off final week yesterday and all bar one of the kids got as frustrated with the pancake making process as I often do.

    That is why I love these pancakes. They are easier to make then most and they taste just as great!

    I serve them with maple syrup or golden syrup and fresh fruit or blueberry compote.

    What are Pancakes?

    Pancakes are essentially flat cakes that are either thin and round, or thick, fluffy and round. 

    Usually made with a batter made with flour, eggs, milk and butter. They are then cooked on a griddle or frying pan with a little oil or butter.  

    The shape and thickness of pancakes vary quite a bit.

    In the UK, a crepe is a popular pancake recipe which is a thin pancake sometimes topped with lemon and sugar. American pancakes are usually a thick and fluffy.

    They can be topped with a number of toppings such as maple syrup, golden syrup, chocolate, caramel and fresh fruit or compote.

    Can pancakes be made without eggs?

    Yes to make them without the Egg, sub:

    • 3 tbsp warm water with 1 tbsp ground flax (set aside for a few minutes before using),
    • 1/4 mashed banana,
    • 3 tbsp hot water with 1 tbsp chia seeds (set aside for a few minutes before using).

    Can Pancakes be reheated?

    Yes they can.  Simply place them in a greased pan over medium low heat. until warmed through.

    Ingredients and Substitutions for Pancakes with Oat Milk

    Here is what you need to make this recipe as well as substitutions you can use:

    Flour

    I use Self Raising Flour. You can also use Plain Flour/All Purpose Flour with 1.5 tsp Baking Powder 

    Caster Sugar

    You can also use Light Brown Sugar or Granulated Sugar.

    Salt

    A pinch of salt provides balance and brings out the natural sweetness of the other ingredients.

    Egg

    This adds lift, provides structure, richness and flavour. To sub -  mix 3 tbsp warm water with 1 tbsp ground flax (set aside for a few minutes before using), 1/4 mashed banana, 3 tbsp hot water with 1 tbsp chia seeds (set aside for a few minutes before using).

    Oat milk

     I like Oatly but have used all the Oat milks and they work great.

    Lemon Juice and Zest

    This adds flavour but also helps to make the pancakes fluffy and soft.

    Vanilla

    For added flavour. You can skip this if you prefer.

    Oil

    Vegetable, Sunflower, Coconut Oil - any neutral flavoured oil can be used here.

    Optional Compote

    Blueberries - A small punnet of blueberries cooked down with sugar, not only adds a pop of gorgeous colour but adds flavour too!

    How to make Pancakes with Oat Milk

    Combine Self Raising Flour, Caster Sugar, Salt and the zest of 1/2 Lemon to a bowl. Whisk together and set aside.

    Plain Flour, Sugar and other dry ingredients in a bowl

    Combine the Egg, Milk, Lemon Juice and Vanilla in a separate bowl and whisk together.

    Wet ingredients in a bowl

    Mix the wet ingredients to the dry ingredients. Whisk together and let the mixture sit for 15 minutes to thicken.

    Wet and dry ingredients in a bowl

    Place a non stick pan over medium heat. Add a little oil. Once hot, pour a large ladleful of the batter into it.

    Batter added to pan

    Pancake batter in pan

    Cook on medium low for 2 - 4 minutes. Flip and cook for a further 2 minutes. 

    Pancake batter with bubbles on top in pan

    Stack of pancakes with blueberry compote on top

    Storage and Make Ahead 

    Fridge -  Pancakes can be kept covered in the fridge or in a ziplock bag for up to a week. 

    Freezer - Pop leftover pancakes in a ziplock bag and store them in the freezer for up to 6 months. 

    Reheating - These are easy to reheat. Place in a non stick pan over low with a little oil and heat until warm.

    Variations 

    There are various add ins you can add to the pancake batter such as:

    Frozen blueberries

    Chocolate chips

    Desiccated coconut 

    Toppings

    You can add whatever toppings you like to pancakes. That is the fun of them!

    Try - 

    Chocolate Sauce

    Nutella

    Caramel Sauce

    Maple Syrup

    Biscoff

    Bananas

    Berries such as Blueberries, Strawberries, Raspberries

    Jam

    Cream

    Yoghurt

    EXPERT TIPS AND TRICKS

    Make 2 or 3 at a time max - I use a mini pan to make pancakes because I struggle to get them round! If you are using a larger pan, don’t be tempted to overcrowd the pan. 

    Don’t over mix the batter - If you do this, the pancakes will become tough and rubbery. It may not be perfectly smooth but it will be fine. Just make sure the flour is fully mixed in.

    Cook the pancakes on medium low heat - It is such a dance trying to figure out the correct temperature to cook pancakes at. Too high and they will catch and burn. Too low and you will be stood there all day. Medium low is best.

    Flip the pancake when they start bubbling - Wait till there are bubbles all over the surface of the pancake.

    more breakfast recipes you will love!

    Cherry and Raspberry Crumble Breakfast Bars

    Braised Eggs and Butterbean Shakshuka

    Easy Soft Boiled Eggs and Avocado Toast

    Scrambled Eggs with Cheese

    if you try this recipe, or any other recipe on tiffin and tea, please take a moment to ⭐rate the recipe and/ or leave me a 💬 comment. i love hearing from you, but it also helps shape future content and helps other readers who are thinking of making the recipe.

    Oat milk pancakes with blueberry compote in plate

    Stack of pancakes with blueberry compote on top
    5 from 2 votes
    Print

    Fluffy American Pancakes with Oat Milk

    Fluffy American Pancakes with Oat Milk - These pancakes are delicious, endlessly adaptable and are perfect for a leisurely weekend breakfast. Served with a blueberry compote, they are a firm brunch favourite.

    Course Breakfast, Breakfast/Brunch, Brunch
    Cuisine American
    Keyword american pancakes, Fluffy american pancakes, fluffy pancakes, oat milk pancakes, Pancakes with blueberries, Pancakes with compote, pancakes with oat milk
    Prep Time 15 minutes
    Cook Time 30 minutes
    Resting Time 15 minutes
    Total Time 45 minutes
    Servings 10
    Calories 138 kcal
    Author Safira

    Ingredients

    Dry Ingredients

    • 200 g Self Raising Flour
    • 40 g Caster Sugar
    • Pinch Salt
    • ½ Lemon Zest only

    Wet Ingredients

    • 1 Egg
    • 330 ml Oat Milk
    • 1 tbsp Lemon Juice
    • 1 tsp Vanilla Extract

    To Pan fry

    • Vegetable Oil for cooking
    • Butter for cooking

    Compote

    • 200 g Blueberries
    • 30 g Caster Sugar

    Instructions

    Dry Ingredients

    1. Combine Self Raising Flour, Caster Sugar, Salt and the zest of 1/2 Lemon to a bowl. Whisk together and set aside.

    Wet Ingredients

    1. Combine the Egg, Milk, Lemon Juice and Vanilla in a separate bowl and whisk together.

    Assemble

    1. Mix the wet ingredients to the dry ingredients. Whisk together using a balloon whisk or electric mixers and let the mixture sit for 15 minutes to thicken.

    2. Place a non stick pan over medium heat. Add a little oil and butter. Once butter begins to foam, pour a large ladleful of the batter into it.

    3. Cook on medium low for 2 - 4 minutes. Flip and cook for a further 2 minutes. Continue with remaining batter until it is all used up.

    Blueberry Compote (Optional)

    1. Add Blueberries and sugar to a pot and cook on low heat for 10 minutes. Add to pancakes before serving.

    Recipe Notes

    Storage and Make Ahead 

    Fridge -  Pancakes can be kept covered in the fridge or in a ziplock bag for up to a week. 

    Freezer - Pop leftover pancakes in a ziplock bag and store them in the freezer for up to 6 months. 

    Reheating - These are easy to reheat. Place in a non stick pan over low with a little oil and heat until warm.

    Variations 

    There are various add ins you can add to the pancake batter such as:

    Frozen blueberries

    Chocolate chips

    Desiccated coconut 

    Toppings

    You can add whatever toppings you like to pancakes. That is the fun of them!

    Try - 

    Chocolate Sauce

    Nutella

    Caramel Sauce

    Maple Syrup

    Biscoff

    Bananas

    Berries such as Blueberries, Strawberries, Raspberries

    Jam

    Cream

    Yoghurt

    EXPERT TIPS AND TRICKS

    Make 2 or 3 at a time max - I use a mini pan to make pancakes because I struggle to get them round! If you are using a larger pan, don’t be tempted to overcrowd the pan. 

    Don’t over mix the batter - If you do this, the pancakes will become tough and rubbery. It may not be perfectly smooth but it will be fine. Just make sure the flour is fully mixed in.

    Cook the pancakes on medium low heat - It is such a dance trying to figure out the correct temperature to cook pancakes at. Too high and they will catch and burn. Too low and you will be stood there all day. Medium low is best.

    Flip the pancake when they start bubbling - Wait till there are bubbles all over the surface of the pancake.

    Nutrition Facts
    Fluffy American Pancakes with Oat Milk
    Amount Per Serving
    Calories 138 Calories from Fat 9
    % Daily Value*
    Fat 1g2%
    Saturated Fat 0.2g1%
    Trans Fat 0.002g
    Polyunsaturated Fat 0.3g
    Monounsaturated Fat 0.2g
    Cholesterol 16mg5%
    Sodium 23mg1%
    Potassium 68mg2%
    Carbohydrates 28g9%
    Fiber 1g4%
    Sugar 12g13%
    Protein 4g8%
    Vitamin A 105IU2%
    Vitamin C 5mg6%
    Calcium 56mg6%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

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    hey...I’m safira! I share accessible Global Recipes as well as Baking recipes for home cooks. One of my passions is to teach home cooks to become more confident in the kitchen and this comes with time and experience.

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