These super fluffy vegan American style oat milk pancakes are ready in no time! They are vegan, freezable and low fat. All you need is a few simple ingredients and 30 minutes to make yourself a delicious wholesome breakfast.
These fluffy vegan American pancakes are perfect for breakfast or brunch! They are airy and light that no one will know they are secretly healthy too!
💚Why you will love this recipe
- A healthier version of traditional pancakes - These oat milk pancakes are top allergen friendly, vegan and only made with wholesome ingredients. A great choice to fuel your busy day ahead!
- Super fluffy and delicious - No need to compromise on taste for health! They are thick, light and soft, and taste AMAZING.
- Simple and beginner-friendly - Literally anyone can make this recipe without fail! No fancy cooking techniques needed here, and all you need to do is whisk up some pancake batter and fry them.
- One bowl - Which means less dishes to clean! This recipe is also super quick and easy to make, and you will have breakfast ready in 30 minutes.
🥛What you will need
📓Notes / substitutions
- Spelt flour - You can use all purpose flour, whole wheat flour or gluten-free blend in place. Oat flour can also be used, but you will need 1 ¼ cup instead of 1 cup.
- Oat milk - If you do not have it on hand, use other plant milk like almond, cashew or pea milk. You can even use regular dairy milk, but this recipe will not be dairy-free anymore.
- Apple cider vinegar - Can be replaced with lemon or lime juice.
- Maple syrup - Other sweetener of choice like brown sugar, coconut sugar or agave syrup can be used in place. You can also use artificial sweetener like stevia or erythritol.
🔪How to make
In a large mixing bowl, combine spelt flour and baking powder. Mix well.
Then, add in oat milk, apple cider vinegar and maple syrup. Stir until everything is just well incorporated, but be careful not to overmix it. It is ok if there are still small lumps of flour in the batter.
Preheat a non-stick pan at medium heat and lightly grease pan using neutral oil of choice. Once pan is hot, add in ¼ cup of batter. Cook until bubbles start to form on top and the edges appears dry, about 3-4 minutes.
The batter should be on the thicker than regular pancakes, but will still be pourable. Add more flour or milk to adjust the thickness, if needed.
Using a flexible spatula, carefully flip the it over and cook on the other side until golden brown, about 2-3 minutes.
Serve and enjoy while warm.
Here are some fun add-ins that you can add to your vegan American pancakes:
- Add in a handful of fresh or frozen blueberries if you fancy some blueberry flavored ones.
- You can also mix in some chocolate chips to make chocolate chip pancakes.
- Try adding a tablespoon of cocoa or cacao powder for some chocolate-y goodness.
- Feel free to add in spices that sounds good to you - cinnamon, pumpkin spice, nutmeg etc.
- Do not omit baking powder - As these vegan American pancakes are eggless, it is especially important to use rising agent of some sort, in this case baking powder.
- Avoid overmixing batter - Gluten will develop when overmixed, yielding pancakes that are chewy and tough. Mix until everything is just well combined, and it is ok if there is a few small lumps of flour in it.
- Using a good non-stick pan - This will save you lots of stress and mess while making them! I recommend getting this Caphalon one.
- Preheat and cook on medium heat - I find that this is the sweet spot of yielding pancakes that are nicely browned yet thoroughly cooked.
- Do not overcrowd pan - Allow enough space in between pancakes, keeping in mind that they will puff and spread out as it cooks.
- Flip just once - Flipping a few times will cause your them to deflate. You know that they are ready to be turned when the edges are dry and bubbles starts to form.
- Keeping it warm - To keep them warm if you are making a large batch, place cooked oat milk pancakes on a lined baking tray in an oven preheated to 100C / 210F. This will ensure that everyone will get to enjoy warm and crispy pancakes!
Looking for something more than the classic maple syrup and butter? Here are some creative topping ideas for your oat milk pancakes -
- Nut butter like peanut butter, cashew butter or almond butter. ( I especially love this coconut almond butter. )
- Sliced bananas, berries or other fresh fruits.
- A huge dollop of your favorite dairy-free yogurt.
- Dessert hummus, especially this dark chocolate hummus and this cookie dough hummus.
- Homemade spread like berry compote or apple butter.
❔Commonly asked questions
Here are a few reasons why your vegan American pancakes get stuck on your pan:
First off all, you might be using the wrong pan. It is super important that you use a non-stick pan, which is the best type of pan for pancakes. You can also use a non-stick griddle.
Other than that, the non-stick coating of your pan might be damaged. If you have been using the same pan for years or have not been taking proper care of it, it might be time to change a new pan.
Lastly, you might have set the heat too high on your stove. The hotter the pan is, the more likely it will stick to the pan.
To evaluate the temperature of your pan, make a' test' pancake by cooking up a small amount of batter, flipping when the edges are dry. You will know the heat is just right if it comes out nicely cooked.
If your oat milk pancakes did not turn out to be fluffy, most possibly your baking powder has gone bad.
To check if your baking powder is still good, spoon about ½ teaspoon of it into ¼ cup of boiling water. If it bubbles up, then yours is still active. If not, it is time to purchase a new one!
Or, you might have overmix your batter. The more you stir the batter, the more the gluten develops. This cause pancakes to turn out chewy and flat.
You should mix until everything is just well combined, and it is ok to have a few small lumps of flour left in the batter.
Vegan American pancakes can be stored in a sealed container and be refrigerated for a week. They are freezable too, and can be frozen for up to 3 months.
To freeze, place pancakes in one layer on a baking sheet and pop it in the freezer for 30 minutes to an hour, or until they are frozen. You can then transfer them into freezer bags or sealed containers before placing them back to the freezer.
You can either reheat frozen pancakes in the microwave for 30-60 seconds or in an oven preheated to 180C/350F for 10-12 minutes. You can even heat them up using a toaster.
The batter of these vegan American pancakes will be slightly thicker than traditional ones to yield fluffy pancakes. The thicker the batter, the fluffier the pancakes tends to be. However, it should still be pourable and will spread slowly onto the pan.
If you find that your batter is too thick, add in more oat milk, about 1 tablespoon at a time. The reverse is also true, so add 1 tablespoon of flour at a time if your batter is too runny!
🍽More healthy vegan breakfast
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Fluffy Soy Milk Pancakes
- In a mixing bowl, add flour and baking powder. Stir to combine.
- Add in the rest of the ingredients, and gently mix until fairly smooth. Slightly lumpy batter is ok.
- Heat up a non-stick pan over medium, and brush on some oil or vegan butter. Pour ¼ cup of batter per pancake, and gently spread it out into a round shape using the measuring cup or a spoon.
- Cook for 2-3 minutes, or until the edges look cooked and bubbles start appearing on the surface. Gently flip it over and cook for another 2-3 minutes, or until golden.
- Repeat for the remaining batter, and enjoy your soy milk pancakes while warm.
- The batter will be on the thicker side and will be more similar to that of muffin batter. The thick batter makes fluffier pancakes!
- Use a good non-stick pan and flexible spatula for cooking pancakes. This will make the flipping process significantly easier!
- Heat should be around medium to ensure soy milk pancakes cook properly. If they are browning too quickly, do lower the heat.
Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.