Housemade Pecan Oat Milk Pancake Or Waffle Recipe

Toast pecans (optional): preheat oven to 350°F (175°C). Spread pecans on a baking sheet and toast 6–8 minutes until fragrant. Let cool.

Soak oats: place 1 cup rolled oats in a bowl and cover with water for 10 minutes, then drain and rinse. This reduces sliminess in the milk.

Combine in blender: add toasted (or raw) pecans, soaked & drained oats, 4 cups cold filtered water, 1 tbsp maple syrup (optional), and 1/4 tsp fine sea salt to a high-speed blender.

Blend: blend on high for 45–60 seconds until mixture is smooth and creamy and pecans are fully pureed.

Strain: pour the blended milk through a fine-mesh sieve lined with a double layer of cheesecloth or a nut-milk bag into a pitcher. Gently press and squeeze to extract as much liquid as possible. Discard (or reserve) the solids for baking or oatmeal.

Chill and rest: taste and adjust sweetness if desired. Chill the milk in the refrigerator; it will keep 3–4 days. Use room-temperature for batter or warm slightly if refrigerated.

Dry ingredients

In a large mixing bowl whisk together 2 cups all-purpose flour, 3 tbsp finely ground rolled oats, 2 tsp baking powder, 1/2 tsp baking soda, 2 tbsp sugar, and 1/2 tsp fine sea salt until evenly combined.

Wet ingredients

In a separate bowl or large measuring cup whisk 2 eggs lightly. Add 2 cups housemade pecan oat milk (room temperature), 3 tbsp melted unsalted butter, 2 tbsp neutral oil (if making waffles) or an additional 1 tbsp melted butter (if making pancakes), and 1 tsp vanilla extract. Whisk until combined.

Combine wet and dry: make a well in the center of the dry ingredients and pour in the wet mixture. Using a spatula or whisk, fold gently until just combined. It's okay if a few small lumps remain — do not overmix to keep pancakes tender. The batter should be pourable but slightly thick; if too thick, add up to 2 tbsp milk; if too thin, add 1–2 tbsp flour.

Rest the batter: let the batter rest 5–10 minutes at room temperature. This allows the oats to hydrate and baking powder to begin reacting, producing fluffier results.

Preheat pan/griddle: set a nonstick skillet or griddle over medium heat (about 375°F / 190°C surface). Lightly grease with butter or oil and wipe away excess so surface is lightly coated.

Cook pancakes: for each pancake, pour 1/4 cup batter onto the hot surface. Cook until bubbles form on the surface and edges look set, about 2–3 minutes. Flip and cook until golden brown on the second side, 1–2 minutes more.

Keep warm: transfer cooked pancakes to a baking sheet in a 200°F (95°C) oven to keep warm while you finish cooking remaining batter.

Serve: stack pancakes, top with toasted pecans, fresh berries or sliced bananas, a drizzle of maple syrup, and whipped cream if desired.

Preheat waffle iron: preheat according to manufacturer instructions. Lightly brush or spray with neutral oil before first waffle.

Cook waffles: pour batter into the preheated waffle iron (amount depends on your iron, typically 1/2 to 3/4 cup). Close and cook until waffle is deep golden and crisp, usually 3–5 minutes. Avoid opening early to ensure steam escapes and waffle crisps.

Keep warm: place finished waffles on a wire rack in a 200°F (95°C) oven to keep crisp while you cook the rest.

Serve: top with toasted pecans, maple syrup, and fruit. For extra shine, brush lightly with melted butter before serving.

Adjustments: for dairy-free version, replace melted butter with additional neutral oil and ensure pecan milk is used. For fluffier pancakes, separate eggs—whisk yolks with the wet ingredients and beat whites to soft peaks then fold in gently.

Make-ahead: pecan oat milk can be made up to 4 days ahead. Batter is best used immediately but can rest refrigerated up to 2 hours; bring back to room temperature and give a gentle stir before cooking.

Waste reduction: reserved pecan-oat pulp can be folded into granola, muffins, or cookies.