Vegan Oatmeal Pancakes

Try these wholesome, easy-to-make Vegan Oatmeal Pancakes if you're craving the perfect breakfast treat!

Recently I’ve seen a lot of people talking about making vegan pancakes with oats. Wondering what all the hype was about, I gave it a whirl and developed this recipe for Vegan Oatmeal Pancakes. Honestly, I was blown away! I ended up with thick, fluffy pancakes that are packed with fiber and overall wholesome goodness. You have to give these a try, since they’re definitely going to be my go-to pancake recipe moving forward.

vegan pancakes

Why You’ll Love these Oatmeal Pancakes

  • Super Easy: These Vegan Oatmeal Pancakes are incredibly easy to make, making them perfect for busy mornings or lazy weekends. With just a few staple ingredients (that you probably already have in the pantry), a blender, and a skillet, you’ll have a batch of fluffy pancakes ready in no time.
  • Wallet-Friendly: Good food doesn’t have to break the bank! These easy vegan pancakes are a fantastic budget-friendly breakfast option for those looking to save a little money (because who isn’t right now?).
  • Fiber for Days: Our Vegan Oatmeal Pancakes are loaded with fiber to keep you feeling light and energized throughout your morning. Oats are the real MVP here, providing that extra dose of dietary fiber that promotes healthy digestion and stable blood sugar levels. You’ll be giving your body the love it deserves while enjoying a stack of pancakes—win-win!
  • Gluten-Free Goodness: For those who follow a gluten-free diet, we have great news: these oatmeal pancakes can be easily made gluten-free! By using certified gluten-free oats and a gluten-free flour blend, you can still enjoy a delightful pancake experience without worry.

Ingredients for Vegan Oat Pancakes

  • Plant milk. Soy milk is my go-to, but any kind of plant milk should work just fine.
  • Apple cider vinegar. This causes the plant milk to curdle, creating a vegan “buttermilk” that helps make these pancakes light and fluffy. You can also use distilled white vinegar or lemon juice; the acid in either will have the same effect. Don’t worry — you won’t taste it at all in the cooked pancakes.
  • Flaxseed meal. When you combine flax seed and water, you get a mildly gummy, viscous liquid that can be used as an egg replacement.
  • Vegetable oil or vegan butter. To keep the pancakes moist. If using vegan butter, allow it to cool slightly after melting it. If you prefer oil-free pancakes, you can omit. Add an extra splash of milk if needed.
  • Vanilla extract. Optional, but I love to add a dash.
  • Oats. We’re going to blend our oats into oat flour, which is going to be the base for our pancake batter.
  • All-purpose flour. You can also substitute a white whole wheat flour if you’d like. And although I haven’t personally tested it with these pancakes, I have generally gotten good results when using a 1:1 gluten-free all-purpose flour blend in similar recipes. I like the ones from Bob’s Red Mill or King Arthur Flour.
  • Granulated sugar. Add 1 tablespoon if you prefer them lightly sweetened, or 2 for a sweeter pancake. You can also experiment with zero-calorie sweeteners such as powdered stevia or monkfruit; this recipe is quite forgiving.
  • Baking powder & baking soda. The combination of these two leavening agents makes these pancakes extra light and fluffy. The baking soda will react with the acidity in the vegan “buttermilk” for extra rise.
  • Salt.

How to Make Vegan Oatmeal Pancakes

  1. Prepare vegan buttermilk: In a bowl, combine the plant milk and vinegar. Allow it to sit and curdle for about 5 minutes.
  2. Prepare flax egg: In a separate small bowl, whisk together the ground flaxseed with 3 tablespoons of water. Let it sit and gel for about 5 minutes.
  3. Prepare the pancake batter: In a blender, add the oats, vegan buttermilk, flax egg, vegetable oil or melted vegan butter, sugar, and vanilla extract (if using). Blend until smooth.
  4. In a mixing bowl, whisk together the all-purpose flour, salt, baking soda, and baking powder.
  5. Pour the blended wet ingredients into the dry mix and whisk to combine. You can also mix the ingredients directly in the blender, though mixing in a bowl allows for better control as the batter thickens over time.
  6. Cook the pancakes: Heat a cast iron pan or nonstick skillet over medium heat. Oil or butter the pan to prevent sticking.
  7. Scoop portions of the pancake batter onto the preheated skillet, using your desired pancake size. Cook for 2-3 minutes per side, or until golden brown. You’ll know it’s time to flip when the batter around the edges appears dry.
  8. For subsequent batches of pancakes, add more oil or vegan butter to the pan as needed.
  9. Serve and enjoy: Once cooked, serve the pancakes warm with your favorite toppings. Maple syrup, fresh fruits, nut butter, or vegan whipped cream are some classic options.

Recipe FAQ

Can you freeze leftover pancakes?

Yes! To freeze cooked pancakes, first allow them to cool completely. They can be stacked with a piece of parchment separating them so they don’t stick, and then frozen in a sealable container. Alternatively, you can freeze them in one layer on a baking tray or large plate for several hours. Then once they have been frozen, transfer them to a sealable container.

Frozen pancakes can be reheated in a microwave or in a 350°F oven, until they have warmed through.

Can you save the leftover batter?

It is best to cook up all the batter right away. Unfortunately this batter does not keep well, because the baking soda will start to react as soon as the wet and dry ingredients are mixed. Leftover batter won’t rise properly.

If you are worried about having too much batter, you can simply cut the recipe in half, or cook up the entire batch of pancakes and freeze them to enjoy later!

Why are my pancakes browned on the outside but raw in the middle?

This usually happens when your pan is too hot, causing the outside of the pancake to cook faster than the center. Every stove is a little different, and different types of pans conduct and store heat differently. Try lowering the heat on your stove next time!

You can pop an undercooked pancake in the microwave for 30 seconds to 1 minute to help cook the center in a pinch.

Storage & Reheating

To store your leftover pancakes, first allow them to cool completely. Place them in an airtight container or ziplock bag, separating each pancake with parchment or wax paper to prevent them from sticking together. Store them in the refrigerator for up to 3 days.

When you’re ready to enjoy the leftovers, the easiest way to reheat them is to pop them in the microwave. Stack a few pancakes on a microwave-safe plate and cover them with a damp paper towel. Heat them up for 30-60 seconds and you’re done!

vegan pancakes

Vegan Oatmeal Pancakes

Try these wholesome, easy-to-make Vegan Oatmeal Pancakes if you're craving the perfect breakfast treat!
5 from 3 votes
Print Pin Rate
Course: Breakfast
Cuisine: Vegan
Author: Sarah Sullivan

Ingredients

  • 1 cup plant milk
  • 2 teaspoons white or apple cider vinegar
  • 3 tablespoons water
  • 1 tablespoon ground flaxseed
  • 3/4 cup rolled oats
  • 1 tablespoon vegetable oil or melted vegan butter
  • 1 tablespoon sugar or sweetener of choice
  • 1 teaspoon vanilla extract optional
  • 1/2 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • oil or vegan butter for frying

Instructions

Prepare vegan buttermilk

  • Combine plant milk and vinegar and allow to sit and curdle for about 5 minutes.

Prepare flax egg

  • Whisk together ground flaxseed with 3 tablespoons water and allow to sit and gel for about 5 minutes.

Prepare the pancake batter

  • Add oats to a blender along with vegan buttermilk, flax egg, vegetable oil or melted vegan butter, sugar, and vanilla extract. Blend until smooth.
  • In a mixing bowl, whisk together all-purpose flour, salt, baking soda, and baking powder.
  • Pour the blended wet ingredients into the dry mix and whisk to combine. (The ingredients can also be mixed in the blender. I prefer to mix them in a bowl because the batter thickens as it sits, and it can become hard to get every last bit out of the blender at the end.)

Cook the pancakes

  • Heat a cast iron pan or nonstick skillet over medium heat. Oil or butter your pan.
  • Scoop pancake batter into preheated skillet in whatever portions you like. Cook for 2-3 minutes per side, or until golden brown. Pancakes are ready to flip when the batter around the edges appears dry.
  • Recommended: Add more oil or butter or oil to the pan between each batch of pancakes.
  • Enjoy pancakes with your favorite toppings.
Did you make this recipe?We’d love for you to leave a review on the website! You can also share a photo on IG and tag @sarahsvegankitchen_ or #sarahsvegankitchen.

One Comment

  1. 5 stars
    I made this today, I subbed the oil for a tbsp of almond butter and the flour to whole wheat flour and it all worked like a charm! Thank you for such a great recipe!

Leave a Comment

Your email address will not be published. Required fields are marked *

*

Recipe Rating