This recipe makes makes big, thick, fluffy NYC diner-style pancakes. (From NYC Vegan, copyright © 2017 by Michael Suchman and Ethan Ciment. Used by permission. Photo by Jackie Sobon.)
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Serves: 12 pancakes
Active time: 30 mins
- 2 cups nondairy milk
- 2 teaspoons apple cider vinegar
- 3 tablespoons canola oil or other neutral oil
- 1 teaspoon vanilla extract
- 2 cups unbleached all-purpose flour (or gluten-free flour)
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons sugar
- 1/4 teaspoon xanthan gum (only if making gluten-free pancakes)
- 2 cups nondairy chocolate chips or fresh fruit (such as blueberries, sliced strawberries, or sliced bananas), optional
- In a medium bowl, combine the milk and vinegar. Mix well and set aside to thicken for 5 minutes. Whisk the oil and vanilla into the milk mixture.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, sugar, and xanthan gum (if using to make gluten-free). Pour the milk mixture on top of the flour mixture and whisk just until the batter is just blended. Don’t overmix it—a few lumps are fine.
- Heat an electric griddle or frying pan to 350°F. Spray the griddle with nonstick cooking spray. Gently ladle 1/4 cup of the batter onto the griddle and sprinkle on some chocolate chips or fruit (if using). When bubbles begin to set around the edges of the pancake, about 2 minutes, flip the pancake. Cook 2 to 3 minutes on the other side. Repeat this process until all the batter is used.
- Serve the pancakes immediately or place them on a towel-lined baking sheet and cover them with another towel. Hold the pancakes in a warm place for 20 to 30 minutes.