Oat Milk Pancakes shaped for make-ahead mornings, brunch, or easy daytime meals.
The Make-Ahead Oat Pancake Stack
Tender, slightly nutty pancakes made with rolled oats and oat milk that come together quickly and keep beautifully for busy mornings or a relaxed brunch.
If you love pancakes but hate morning fuss, these oat-forward griddles are the compromise: familiar, comforting rounds with a whisper of chew from rolled oats and the creamy softness oat milk brings. They brown up with crisp edges and plush centers, and a touch of cinnamon makes the smell in the kitchen worth getting out of bed for.
The technique is forgiving: whisk your dry ingredients, whisk your eggs, oat milk, melted butter and vanilla, then fold together and let the batter rest 5–10 minutes so the oats hydrate and the batter thickens. If it becomes too stiff, stir in up to 2 tablespoons more oat milk. Cook on a lightly greased griddle set to medium (about 350°F/175°C) until golden and dotted with tiny holes.
These pancakes were made to be cooked ahead. Cool them on a wire rack, stack with sheets of parchment between layers, and refrigerate for up to 3 days or freeze flat for up to 2 months. Rewarm in a toaster, a hot skillet, or briefly in a 350°F oven — the toaster gives the best quick-crisp finish for frozen rounds.
Serve them stacked with maple syrup and berries for a sleepy Sunday, or spread with yogurt and jam and tuck into lunchboxes for a midday pick-me-up. They’re simple, reliable, and especially nice when you want breakfast that behaves like a prepared friend: ready when you are.
Ingredients
How to Make Oat Milk Pancakes
- In a large bowl whisk together flour, rolled oats, baking powder, baking soda, sugar, salt and cinnamon until evenly combined.
- In a separate bowl whisk the eggs, oat milk, melted butter and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined; let the batter rest 5–10 minutes so the oats hydrate and the batter thickens (add up to 2 tbsp oat milk if batter becomes too thick).
- Heat a nonstick skillet or griddle over medium (about 350°F/175°C) and lightly grease with a little butter or oil.
- Use a 1/4-cup measure to pour batter into the pan for uniform, make-ahead-friendly pancakes; cook until bubbles form and edges look set, about 2–3 minutes, then flip and cook 1–2 minutes more until golden.
- Transfer cooked pancakes to a wire rack set over a baking sheet or to a warm oven (200°F/95°C) while you cook the rest so they don’t steam and get soggy.
- To make ahead and freeze: cool pancakes completely on a wire rack, arrange in a single layer on a baking sheet lined with parchment and freeze 45–60 minutes, then stack with parchment between pancakes and store in a freezer bag up to 2 months.
- To reheat from frozen: pop individual pancakes in a toaster (1–2 cycles) or warm in a 350°F oven 8–10 minutes; microwave 1 pancake 20–40 seconds on high (times vary by microwave) or reheat a stack in a skillet over low heat until warmed through.
- If making batter the night before, cover and refrigerate up to 24 hours; whisk briefly before cooking. Serve warm with syrup, yogurt, nut butter or fruit as desired.
Recipe Card
Oat Milk Pancakes
Oat Milk Pancakes shaped for make-ahead mornings, brunch, or easy daytime meals.
- Prep
- 10 min
- Cook
- 15 min
- Servings
- 4
Ingredients
Instructions
- In a large bowl whisk together flour, rolled oats, baking powder, baking soda, sugar, salt and cinnamon until evenly combined.
- In a separate bowl whisk the eggs, oat milk, melted butter and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined; let the batter rest 5–10 minutes so the oats hydrate and the batter thickens (add up to 2 tbsp oat milk if batter becomes too thick).
- Heat a nonstick skillet or griddle over medium (about 350°F/175°C) and lightly grease with a little butter or oil.
- Use a 1/4-cup measure to pour batter into the pan for uniform, make-ahead-friendly pancakes; cook until bubbles form and edges look set, about 2–3 minutes, then flip and cook 1–2 minutes more until golden.
- Transfer cooked pancakes to a wire rack set over a baking sheet or to a warm oven (200°F/95°C) while you cook the rest so they don’t steam and get soggy.
- To make ahead and freeze: cool pancakes completely on a wire rack, arrange in a single layer on a baking sheet lined with parchment and freeze 45–60 minutes, then stack with parchment between pancakes and store in a freezer bag up to 2 months.
- To reheat from frozen: pop individual pancakes in a toaster (1–2 cycles) or warm in a 350°F oven 8–10 minutes; microwave 1 pancake 20–40 seconds on high (times vary by microwave) or reheat a stack in a skillet over low heat until warmed through.
- If making batter the night before, cover and refrigerate up to 24 hours; whisk briefly before cooking. Serve warm with syrup, yogurt, nut butter or fruit as desired.
Nutrition
- Carbohydrates
- 52
- Saturated Fat
- 6.3
- Sodium
- 532
- Fiber
- 2.4
- Unsaturated Fat
- 7.2
- Protein
- 10
- Fat
- 14
- Cholesterol
- 93
- Trans Fat
- 0
- Calories
- 378
- Sugar
- 9.5