Vegan oatmeal pancakes are light and fluffy with a delicious texture from the oats! They’re super easy to make and perfect for busy mornings.
These vegan oatmeal pancakes are super delicious and the addition of oats adds texture and flavor to your pancakes.
They are ideal when you want a breakfast that looks and feels pretty fancy but is quick and easy to make.
You’ll also love our classic vegan pancakes, vegan buttermilk pancakes, vegan blueberry pancakes and vegan protein pancakes.
And for all things oatmeal check out our vegan oatmeal raisin cookies, vegan oatmeal bars and vegan banana oatmeal cookies.
Ingredients For Oatmeal Pancakes:
Ingredient Notes & Substitutions
- Quick cooking oats – work best as they mix into the batter perfectly and create a lovely chewy texture. If you want to use rolled oats then you could process them in the food processor first so that they have a finer consistency. This is not needed for the quick cooking oats which is why they are the best choice.
- Baking powder – we used 1 tablespoon of baking powder in this recipe for the fluffiest pancakes.
- White granulated sugar – can be switched for light brown sugar or coconut sugar.
- Soy milk – can be switched for any other non-dairy milk.
How To Make Vegan Oatmeal Pancakes
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Sift all purpose flour into a mixing bowl and add quick cooking oats, white granulated sugar, baking powder and salt. Mix together.
- Add soy milk, melted vegan butter and vanilla extract and mix into a pancake batter. Don’t overmix.
- Heat a frying pan or skillet on medium heat and when it’s hot, add vegan butter or oil and swirl it around to grease the pan.
- Add ¼ cup of batter at a time and when the edges of the pancake look dry and there are bubbles on top, flip it and cook the other side.
- Cook until both sides are browned and cooked through – approximately 3 minutes per pancake.
- Repeat with the rest of the batter until all your pancakes are done.
Serving Suggestions
They are divine served with vegan butter and heaps of syrup or vegan honey. They are perfect for breakfast of course, but also fantastic for dessert!
Success Tips
Measure the flour correctly. It’s ideal to use a food scale to weigh your flour accurately. Alternatively use the spoon and level method. Spoon (don’t scoop) the flour into your measuring cup and level off the top with the back of a knife.
Don’t overmix the batter. It just needs to be mixed until well combined. Don’t overmix or you can affect the texture.
Cook the pancakes right away. Once your batter is mixed, start cooking the pancakes. It’s ideal to cook them right away. If the batter rests too long it can affect the texture of your pancakes and they won’t be as fluffy.
Make them gluten free. If you’d like to make these vegan oatmeal pancakes gluten free then switch the regular flour for a gluten free all purpose blend.
Storing and Freezing
Keep leftover pancakes stored in the fridge for up to 5 days and reheat them in the toaster.
They also freeze very well and can be reheated directly from frozen in the toaster.
More Delicious Vegan Breakfast Recipes
- Vegan Waffles
- Vegan Banana Bread
- Vegan Granola Bars
- Vegan Hash Browns
- Vegan Green Smoothie
- Vegan Omelette
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Oatmeal Pancakes
Ingredients
- 1 cup All Purpose Flour (125g)
- ½ cup Quick Cooking Oats (40g)
- 3 Tablespoons White Granulated Sugar
- 1 Tablespoon Baking Powder
- ¼ teaspoon Salt
- 1 ¼ cups Soy Milk (300ml) or other non-dairy milk
- ¼ cup Vegan Butter (57g) Melted
- 1 teaspoon Vanilla Extract
- Vegan Butter or Oil For Frying
Instructions
- Sift all purpose flour into a mixing bowl and add quick cooking oats, white granulated sugar, baking powder and salt. Mix together.
- Add soy milk, melted vegan butter and vanilla extract and mix into a pancake batter. Don't overmix.
- Heat a frying pan or skillet on medium heat and when it's hot, add vegan butter or oil and swirl it around to grease the pan.
- Add ¼ cup of batter at a time and when the edges of the pancake look dry and there are bubbles on top, flip it and cook the other side.
- Cook until both sides are browned and cooked through – approximately 3 minutes per pancake.
- Repeat with the rest of the batter until all your pancakes are done.
Notes
- Measure the flour correctly – it’s ideal to use a food scale to weigh your flour accurately. Alternatively use the spoon and level method. Spoon (don’t scoop) the flour into your measuring cup and level off the top with the back of a knife.
- Quick cooking oats – work best as they mix into the batter perfectly and create a lovely chewy texture. If you want to use rolled oats then you could process them in the food processor first so that they have a finer consistency. This is not needed for the quick cooking oats which is why they are the best choice.
- White granulated sugar – can be switched for light brown sugar or coconut sugar.
- Make them gluten free. If you’d like to make these vegan oatmeal pancakes gluten free then switch the regular flour for a gluten free all purpose blend.
- Storing: Keep leftover pancakes stored in the fridge for up to 5 days and reheat them in the toaster.
- Freezing: They also freeze very well and can be reheated directly from frozen in the toaster.
Really easy to make and so delicious!
Thanks Anna!
The vegan oatmeal pancakes are the best pancakes I’ve ever had. Simply delicious!!! I do mean simple and easy to make. Healthy too. I added cinnamon to the batter and pecans as topping.
Thank you so much Margaret! So happy you enjoyed them!