Oat milk and honey pancakes are light and fluffy, made with simple pantry staple ingredients that you can have on the breakfast table in less than 15 minutes! These pancakes made from scratch and without any sugar, only natural honey, also bonus if you are following a dairy free diet!
These pancakes can be served with your favorite toppings, such as whipped cream, honey, maple syrup, fresh fruits, powdered sugar, chopped nuts, and more! Enjoy this easy recipe for breakfast or brunch with your morning coffee or smoothie.
If you love to start your day with a fresh batch of pancakes, be sure also to try my scrumptious Mini Banana Oat Milk Pancakes where I use extra ripe bananas and Easy and Fluffy Almond Milk Pancakes! If you are you want to French it up, you can make the oat milk French crêpes, you will love it too!
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🍯 Why you will love these yummy pancakes
- These oat milk and honey pancakes are extra fluffy, easy, and delicious!
- Quick to prepare and only require one bowl and a frying pan.
- Garnish these breakfast pancakes with your favorite toppings - there’s so much to choose from!
- Perfect for breakfast, brunch, or even a fun and spontaneous “breakfast-for-dinner.”
🥞 Ingredients You’ll Need
Get your day started right with breakfast pancakes! This recipe only calls for 5 main ingredients you likely already have in the pantry. Here’s what you need:
- Flour - I’ve used all purpose flour.
- Oat milk - store-bought is fine but plain or make your own.
- Baking powder - Always check the expiry date on this type of product to ensure the pancakes have enough rise and fluffy texture.
- Eggs - At room temperature
- Honey - I prefer choosing a natural one, avoid the other ones filled with glucose and just copying the flavour.
- Cooking spray - Olive oil could also be used for frying.
- Topping - Add your favorite fresh fruits, washed and cut, as an optional topping.
Variations
Pancakes are the perfect breakfast food to adapt with just a few easy ingredient add-ins or swaps. Get creative by trying some of these ideas:
- Size: This recipe makes 6-8 medium pancakes, but you can easily reduce the size of each pancake to make mini pancakes.
- Double the quantity: Serving a larger crowd? No problem! Double the pancake batter and the toppings chosen, and you’re ready!
- Add-ins: Add mini chocolate chips to the batter or even sprinkles for a delicious surprise.
- Toppings: Fresh berries, chopped nuts, whipped cream, chocolate sauce, honey, or maple syrup can all be used as a garnish for these pancakes.
- Flavor: Add a teaspoon of vanilla extract to the pancake batter for a richer flavor.
- Milk: I’ve used oat milk for these pancakes, but you could use almond milk instead.
🥣 Instructions
1. First of all, in the large mixing bowl, gathe your dry ingredients: flour and baking powder. Mix them (picture 1). Add in the oat milk and give it a quick stir, leave the lumps (picture 2).
2. Next, add in the previously whisked eggs, or not, (picture 3) and pour the honey (picture 4). Give it another mix but again, leave the lumps.
Tip: Do not overwork your batter, otherwise you will get flat pancakes.
- Ladle the batter into a hot non-stick frying pan to make 4-inch-sized pancakes (Picture 5). Cook the pancakes until bubbles form and then flip to fry for one minute or until they have a nice golden colour with light brown edges for a little crisp (picture 6).
- Lastly, remove the pancakes from the pan and serve them with a drizzle of honey, maple syrup, powdered sugar, and your favorite fresh fruits.
💭 Recipe FAQs
Did you skip the baking powder? This ingredient has to be in the recipe. Also, did you overmix the batter? When combining your dry ingredients and wet ones, you should just stir a little bit and keep the lumps, it is okay.
Absolutely! Make the pancake batter up to 24 hours before frying the pancakes, and store the batter in an airtight container in the fridge.
Give the batter a good stir before pouring it into the heated frying pan.
Serve these pancakes alongside other delicious breakfast foods, such as crispy bacon, scrambled eggs, smoothie bowl, and much more!
Once completely cool, wrap the pancakes and store them in an airtight container in the fridge for up to one week.
You can freeze these pancakes in an airtight container or freezer-safe bag for 1-3 months. Thaw overnight in the fridge and reheat them in the microwave or frying pan over medium heat.
No, it still does contain gluten. You can select a gluten-free flour to replace it but for better result this recipe was developed with regular flour.
The terms “pancakes” and “flapjacks” are often used interchangeably as breakfast foods, but they can have slight differences depending on the region where they are made.
Flapjacks, for example, have been known in some parts of Europe as being made with rolled oats and baked in the oven.
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Oat Milk and Honey Pancakes
Ingredients
- 2 cups flour
- 1 tablespoon baking powder
- 1 cup oat milk
- 2 eggs
- 2 tablespoon honey
- 2 tablespoon oil (for frying)
- 1 cup fruits (topping)
Instructions
- In the large mixing bowl, gather the dry ingredients: flour and baking powder. Mix them.
- Add in the oat milk and give it a quick stir, leave the lumps.
- Add in the previously whisked eggs and pour the honey. Give it another mix but again, leave the lumps.
- Ladle the batter into a hot non-stick frying pan to make 4-inch-sized pancakes. Cook the pancakes until bubbles form and then flip to fry for one minute or until medium brown.
- Remove the pancakes from the pan and serve them with a drizzle of honey, maple syrup, powdered sugar, and your favorite fresh fruits.
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