Oat Milk Pancakes shaped for make-ahead mornings, brunch, or easy daytime meals.
Stackable Oat Milk Pancakes for Busy Mornings
Tender, slightly chewy pancakes made with oat milk and rolled oats that are built to be made ahead, packed for lunchboxes, or served at a relaxed weekend brunch.
There’s something quietly cozy about these oat milk pancakes: the batter smells faintly of cinnamon and vanilla, the edges turn golden and lacy, and the oats give a gentle chew that keeps each bite interesting. Made with oat milk instead of dairy, the batter is silky and slightly sweet, while a bit of melted butter adds richness so the finished pancakes are tender but not dense.
The method is forgiving and designed for real mornings. Whisk the dry ingredients — flour, rolled oats, baking powder, baking soda, sugar, salt and cinnamon — then fold in the eggs, oat milk, melted butter and vanilla. Let the batter rest 5–10 minutes so the oats hydrate and the mix thickens; if it gets too thick add up to 2 tablespoons of oat milk. Cook on a medium-hot skillet or griddle (about 350°F/175°C), greasing lightly, and flip once bubbles form at the surface.
Priya Lane of Sunrise & Crumb leans into the make-ahead advantage: these pancakes stack and cool beautifully, which makes them perfect for a calm brunch or a rushed weekday breakfast. Keep a stack in the fridge for easy reheating or freeze single layers separated by parchment for longer storage — warm them in a toaster, skillet, or microwave until just heated through.
Serve them piled high with maple syrup, yogurt and fresh fruit, or pack a couple in a lunchbox with a smear of nut butter for an easy midday bite. They’re an everyday recipe that balances comfort and convenience, exactly the kind of thing Sunrise & Crumb aims to bring to your mornings.
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