Dairy-free pancakes
Light, fluffy dairy-free pancakes made with oat milk — quick enough for midweek brunch, indulgent enough for weekend stacks.
Fluffy dairy-free pancakes that don't skimp on comfort — made with oat milk and a splash of vegetable oil so you lose the dairy but keep the indulgence. They're quick to whisk up and forgiving for beginner cooks.
Perfect for a relaxed weekend brunch or a weekday treat. Serve with maple syrup, berries or dairy-free yoghurt — everything about these says cosy platefuls and happy faces.
Ingredients
- 250 g plain flour
- 10 g baking powder
- 25 g caster sugar
- 5 ml fine salt
- 2 eggs
- 350 ml unsweetened oat milk
- 40 ml vegetable oil — total — for batter and for frying
- 5 ml vanilla extract
Instructions
Sieve the plain flour and baking powder into a large mixing bowl. Add the caster sugar and fine salt and whisk together to combine.
In a measuring jug, whisk the eggs with the unsweetened oat milk, vegetable oil and vanilla extract until smooth and combined.
Make a well in the dry ingredients and pour in the wet mixture. Whisk briefly until the batter is mostly smooth — a few small lumps are fine. Overmixing will make the pancakes tough.
Leave the batter to rest at room temperature for 30 minutes. This hydrates the flour and helps the pancakes rise and become tender.
Heat a non-stick frying pan over a medium hob. Pour a little of the vegetable oil into the pan and tilt to coat the base. Allow the pan to heat for about 1 minute — it should be hot but not smoking.
For each pancake, ladle roughly 60 ml (about 3 tbsp) of batter into the pan. Cook the first side for 1–1½ minutes until bubbles form on the surface and the edges look set, then flip and cook the second side for 30–45 seconds until golden. Cook in batches, wiping the pan with kitchen paper and a little more vegetable oil if the surface becomes dry. Keep cooked pancakes warm on a plate in a low oven if you like.
Stack and serve immediately with maple syrup, fresh fruit or dairy-free yoghurt as preferred.
Tips
- Rest the batter for 30 minutes — it's the single best trick for lighter pancakes as the flour absorbs liquid and bubbles form more evenly.
- Always test the pan with a small dollop of batter first to check heat: too hot and the outside burns before the middle cooks, too cool and they go flat.
- If your first pancakes are too dark, lower the hob a little; if they take too long to brown, raise it slightly. Adjust between batches.
- Make ahead: you can keep cooked pancakes in the fridge for 24 hours; reheat in a single layer under a medium grill for 1–2 minutes each side or gently in a non-stick frying pan.
- To freeze, separate stacks with baking paper and freeze in a sealed container for up to 2 months. Reheat from frozen in a toaster or low oven.
Substitutions
unsweetened oat milk → unsweetened soya milk or unsweetened almond milk, same quantity (350 ml)
Stays closeeggs → 2 tbsp ground flaxseed mixed with 90 ml water, leave 5 minutes to thicken (use in place of 2 eggs)
Noticeably differentplain flour → self-raising flour 250 g and omit the baking powder
Stays close
Nutrition
Per serving · estimated
- 400
- Calories
- 10 g
- Protein
- 58 g
- Carbs
- 14 g
- Fat
- 3 g
- Fibre
- 7 g
- Sugar
- 300 mg
- Sodium
FAQ
Can I make these vegan?
Yes — replace the 2 eggs with a flax egg (2 tbsp ground flaxseed + 90 ml water, left to thicken). Texture will be slightly different but still tasty.
Why should I rest the batter?
Resting for 30 minutes hydrates the flour and lets the gluten relax, giving lighter, more tender pancakes and better rise.
How do I stop pancakes from sticking?
Use a good non-stick frying pan, heat it properly, and add a thin film of vegetable oil before each batch. Wipe excess oil with kitchen paper between batches.
Can I make the batter ahead?
You can make the batter the night before and keep it covered in the fridge, but bring it back to room temperature and give it a short whisk before cooking.
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