Oat Milk Pancakes (Gluten Free)

These pancakes are so thick and fluffy, plus they're packed with filling oats and are gluten free!
Servings: 4
Jump to Recipe
Time: 15 mins

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These oat milk pancakes are so easy to make! They are gluten-free and include extra protein from the addition of Greek yogurt. Plus, they are prepared with just a blender and a frying pan!

A stack of oat milk pancakes on a white plate with banana slices, pecans, and syrup on top with a newspaper and glasses in the background.

Let me tell you why these fluffy pancakes are SO GOOD. I’ll also cover common questions, tips for making this recipe THE BEST possible, and substitutions options for nearly all the ingredients.

These oat milk pancakes utilize one of nature’s ultimate harvests – oats. Oat flour and oat milk are the stars of the show!

Oat flour is gaining a reputation in gluten-free baking because, when ground finely, it reacts very similar to wheat flour. Weirdly, it is surprisingly hard to find oat flour in the store. This is probably for the best because once you learn how easy it is to make your own flour, you will never search for it again. So, how do you make oat flour? You blend it in a high-powered blender until a fine powder forms and use it. It’s that simple!

Now that you have the flour, you can make the rest of the pancakes in your sleep. All it requires is adding all the simple ingredients in a blender and blending. Then, make the fluffy oat milk pancakes! I mean, can a pancake recipe get any simpler (the boxed mix is not included in this discussion!)? Plus with hints of cinnamon and honey, these pancakes taste like that hot-out-of-the-oven honey oat bread from your baker down the street. Seriously – they are so good and I only wish I had been smart enough to try oat flour sooner!


Table of Contents


Ingredients and Substitutions

Egg, oatmeal, paking powder, honey, yogurt, and oat milk in bowls on a concrete table.

All substitution options are a 1:1 substitution unless noted otherwise.

Quick Cook Rolled Oats: Rolled Oats make the flour that is the base of these pancakes. Using Quick Cook Rolled Oats help to keep the texture soft because the oats have already been processed once. Not all oats are gluten-free however, just be sure to check labels.

Substitutions: Wheat flour or a gluten-free flour blend can be used but the result may be slightly denser. Steel-cut oats, regular rolled oats (not quick cook), and Irish oats should NOT be used. Plain instant oats can be used.


Oat Milk, Unsweetened: The star of the dish! Oat milk provides moisture without being overbearing in flavor.

Substitutions: Your favorite unsweetened dairy-free milk (almond milk, coconut milk, rice milk, soy milk, etc.) or regular milk can be used. Check out our post on substituting oat milk here!


Unsweetened Greek Yogurt: Greek yogurt provides the tang. Because yogurt is an acid, it reacts with the baking powder to create a better rise while also adding another depth of flavor.

Substitutions: Any unsweetened yogurt can be used, including plant-based! You can also use buttermilk or make your own vegan buttermilk using ¼ cup plant-based milk and 1 tablespoon of lemon juice or white vinegar and then let it sit for 5 minutes to curdle.


Honey: Honey provides the sweetness plus it goes exceptionally well with oats and cinnamon!

Substitutions: White sugar, maple syrup, agave, or brown sugar can be used.


Baking Powder: Baking powder provides the rise. It is a combination of baking soda (a base) and cream of tartar (an acid) that is activated with liquid.

Substitutions: You can make your own baking powder by mixing one part baking soda with one part cornstarch and two parts cream of tartar. You can also add an additional ¼ cup of yogurt and use ½ tsp of baking soda in place of the baking powder.


Pure Vanilla Extract: Vanilla is the essential baking ingredient. It enhances other flavors and adds buttery notes without actually adding butter.

Substitutions: You can use ¼ tsp of almond or butter extract, or omit it altogether. Imitation vanilla can also be used.


Cinnamon: Cinnamon just tastes good – ha! But, is there anything better than cinnamon and vanilla? I think not.

Substitutions: Allspice, nutmeg, or cardamom would all be great! Or, you can leave it out if you don’t have any of these.


Egg: Eggs are the binder or glue. When mixed in, eggs help keep all the ingredients together, and once cooked, they expand to create more air pockets for the baking powder reaction to occur.

Substitutions: Flax eggs or egg replacers, like this one from Bob’s Red Mill or one from Just Egg, can be used. A banana, applesauce, and many other things can be used also. Check out our post on egg substitutes here!


How to Make This – Step by Step

Step one: Add 1 cup of the oats to a high-speed blender and blend for 1-2 minutes, until it resembles fine flour. Reserve the remaining ¼ cup of oats for later.


Step two: Add the remaining ingredients (except the reserved oats) to the blender. Shake to distribute anything stuck to the bottom or sides and then blend for 1 minute until combined. When using regular white flour, you will typically mix the wet ingredients in a large mixing bowl and the dry ingredients in another bowl and then combine the two to avoid developing too much gluten. Because we’re using oat flour, you don’t have to worry about that! That’s also why the ingredients can be added together all at once.


Step three: Mix in the remaining oats with a fork or spoon into the smooth batter. Let the pancake mix rest for 5 minutes. This allows the batter to settle and evenly distribute the ingredients for a better overall rise.


Step four: While the batter rests, heat a non-stick pan over medium heat with a little bit of butter, olive oil, or coconut oil.


Step five: Pour approximately ⅓ of a cup of pancake batter onto the pan and cook for 1-2 minutes or until bubbles form all around the pancake.

Pancake cooking on a teal pan.


Step six: Flip and cook for another 1-2 minutes. Do this until the batter is gone. Then, top with your favorite toppings and enjoy!


Watch How To Make This


Quick Facts and Common Questions

Where do I buy oat flour?

Oat flour can be purchased online, in some retail stores, or you can make it at home. It can be hard to find in stores and making your own is so easy, so we recommend just making it yourself by finely grounding quick-cook oats.


Can oat milk replace cow’s milk in pancakes?

It sure can! Check out our post here for all the ways to substitute oat milk.


Are oats gluten-free?

Yes, oats are gluten-free, but sometimes manufacturers process them in facilities that are not gluten-free. This situation will cause the oats to be contaminated with gluten. Always check the label to ensure they are certified gluten-free!


How do I know when a pancake is ready to flip?

This is something I can still remember my grandfather teaching me as we made Bisquick pancakes. “Always look for the bubbles.” The visible batter on top will start to form bubbles. This indicates that the heat (remember, heat rises) has made a path to the other side of the pancake and is now cooking the inside of the pancake. Once bubbles appear all over the pancake batter, it is ready to flip!


What are your favorite pancake toppings?

Chocolate, chocolate is always the answer. Ok, if you want some other options besides Nutella, peanut butter, chocolate chips, or chocolate syrup, fresh blueberries or other fresh berries and other fresh fruit and nuts (like bananas and pecans) are also delicious!

Want to Save This For Later? Here’s How!

Fridge: Store leftover pancakes in a sealed container, fridge-safe bag, or wrap in the fridge for up to one week. Heat for 30 seconds in the microwave.

Freezer: Store in freezer bags or an airtight container. Heat in the microwave for one minute.


Fun Fact! 

Quick! Which is better for you – steel cut or rolled oats? This is kind of a trick question because of how similar their nutrient values are BUT, steel cut wins by a smidge. Commercial oats are produced by removing the tough hull (outer shell of the seed) and then processing the groat (interior) in some way. Steel cut is made by aggressively chopping up the oat groats with steel blades. Because steel cut is one of the least processed of oat styles, it retains slightly more of its original nutrients. Rolled oats are made exactly how their name indicates. They are steamed and then pressed or rolled flat. (Source)


Try these other delicious recipes!

Protein Overnight Oats

Honey Mug Cake (Gluten Free)

Fruity Pebble Pancakes

Vegan Brown Bread


Did you make this and love it? Leave us a review, we’d love to hear from you!

Oat Milk Pancakes (Gluten Free)

Servings: 4
Total Time: 15 minutes
These oat milk pancakes are so thick and fluffy! Plus they're packed with fulling oats and are gluten free!
5 from 3 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: gluten free, oat milk, oatmeal, pancakes
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Calories: 165 kcal


  • 1 1/4 cup rolled oats quick cook and gluten free
  • 1/4 cup oat milk unsweetened
  • 1/4 cup greek yogurt unsweetened
  • 2 tbsp honey
  • 2 tbsp baking powder
  • 1 tsp pure vanilla extract
  • 1 egg
  • 1/4 tsp cinnamon


  • Add 1 cup of the oats to a blender and blend for 1-2 minutes until a fine powder forms.
  • Add remaining ingredients to the blender, except the reserved oats and blend until smooth.  1 -2 minutes
  • Stir in reserved oats and let the batter sit for 5 minutes (DO IT!  Letting this batter rest allows the baking powder to spread evenly and the batter to relax resulting in the fluffiest pancakes).  While this sits, heat a non-stick skillet over medium heat.
  • Pour approximately ⅓ of a cup of batter into the center of the skillet and let cook for 1-2 minutes until bubbles begin form all around the pancake. 
  • Flip the pancakes once bubbles are everywhere on the pancake and cook for another 1-2 minutes. 
  • Repeat this process with remaining batter.  As the batter sits, it will get thicker due to the oats absorbing more liquid.  This will not affect cooking, but you may have to use a spoon to spread the batter around into a circle once poured onto the pan. 
  • Add your favorite toppings and enjoy! We love adding bananas, pecans, and maple syrup to our pancakes.



*Nutritional Information is an estimate, for informational purposes only*


Calories: 165kcal | Carbohydrates: 30g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 665mg | Potassium: 141mg | Fiber: 3g | Sugar: 11g | Vitamin A: 91IU | Vitamin C: 1mg | Calcium: 409mg | Iron: 2mg
Did you try this? We'd love to hear how it went. Please leave a review below! Or, follow and tag us on Instagram!Mention @_Joytothefood_ or tag #joytothefood!


  1. lucas Pieper-White

    5 stars
    This looks amazing!!! Can’t wait to try it!

  2. Andrea

    5 stars
    These turned out great!


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Welcome to Joy to the Food! We’re so glad you’re here. We’re Mika and Dan, and the two Nalas (our spunky pups). We’re all about easy and affordable recipes that bring joy to the kitchen and make life stress free!