Best Fluffy Vegan Pancakes with Oats – Easy Gluten-Free Breakfast

Recipe by Curvy Carbivore (@curvycarbivore)

Yield: 9-10 pancakes | Prep time: 10 min

Cook time: 20 min | Total time: 30 min

-----------------------------------------

These ultra-fluffy vegan pancakes are made with simple ingredients you probably already have—no bananas, egg replacers, or fancy flours. Just oats, dairy-free milk, and a few pantry staples that come together into the dreamiest golden breakfast stack. They’re light, satisfying, and 100% plant-based (and gluten-free with certified oats!). Perfect for lazy mornings when you still want to eat like a brunch queen.

They are the absolute Best Fluffy Vegan Pancakes with Oats. Easy, quick, and satisfying! Let me know if you try this recipe by leaving a comment below!

Ingredients:

• 1 ¾ cups oats (or 1 ½ cups oat flour)

• 2 tbsp cornstarch

• 2 tbsp white sugar

• 2 tbsp baking powder

• ½ tsp salt

• 1 ½ cups dairy-free milk (I used regular soy milk)

• 2 tsp white distilled vinegar

• 2 tbsp vegan butter (or vegetable oil) for cooking

Additional Ingredients:

• Pancake or maple syrup, for topping

• Cinnamon, for topping

• Vegan butter, for topping

Directions:

• Blend the oats until they turn into a fine flour. You want 1 ½ cups oat flour total.

• Make the buttermilk: Stir vinegar into milk and let it sit for 2-3 minutes to curdle slightly.

• Mix dry ingredients in a large bowl: oat flour, cornstarch, sugar, baking powder, and salt.

• Add wet to dry: Pour in the soy milk mixture into the dry ingredients.

  • Stir until just combined. Don’t overmix!

  • Let the batter rest for 5 minutes—don't skip this part! It's crucial to let the baking powder activate and let the oat flour hydrate. It with the fluff. The batter will be thick, bubbly, but pourable. It will continue to thicken as it sits while you cook the pancakes.

• Cook on a lightly buttered or oiled skillet over medium heat. Scoop about ¼ cup of batter per pancake. Flip when bubbles form and edges look set (around 2–3 minutes per side).

  • Don't press the pancakes down with your spatula - this helps keep them nice and fluffy.

• Stack ‘em up. Top with vegan butter, cinnamon, syrup, and any other toppings your heart desires.

• Recipe yields about 9-10 pancakes, roughly 4 inches in diameter.

---

Tips and Tricks:

• Other types of gluten-free flours may work as well (ie: almond flour), though this recipe is not tested with other types of flours. If you do try it with another type of gluten-free flour, I'd love to hear how it turns out! Let me know by leaving a comment below.

• Store the cooked pancakes in an air-tight container in the fridge for up to 3 days. Reheat in the microwave for 1 minute, or heat in a dry frying pan on low heat until warm.

• Try adding cinnamon into the batter for a twist!