This recipe from NYC Vegan by Michael Suchman and Ethan Ciment makes big, thick, fluffy NYC diner-style pancakes. They’re perfect for weekend brunch or breakfast in bed.
- 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 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.
Tip: Using a large ice cream scoop works great for ladling the batter onto the griddle.
From NYC Vegan, copyright © 2017 by Michael Suchman and Ethan Ciment. Used by permission. Photo by Jackie Sobon.