Published by Vegan Heritage Press, LLC
Editor's Note: It's time to rise and shine with this recipe for Diner-Style Pancakes! This easy breakfast recipe is vegan, too, and is sure to be a hit with everyone at the breakfast table. You'll love serving these pancakes with your favorite toppings, so make sure to include bowls of fresh sliced fruit, maple syrup, and other favorites when serving this dish. These pancakes are hearty and filling, and will be just what you need to start your day on the right foot. In addition, you can keep this recipe in mind the next time you're hosting brunch at your place. If you're tired of the same routine of eating cold cereal for breakfast, then this easy pancake recipe is one you need to try!
This recipe makes big, thick, fluffy NYC diner-style pancakes.
Taste and TextureChewy
Type of DishPancakes
- 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
If you love brunch — and who doesn't?!? — then you'll want to see these tips on how to make your next brunch a success! Find out how with this guide on Brunch Menu Ideas
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 degrees 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.
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. Photos by Jackie Sobon. Used by permission.