I make a big batch of these pancakes and freeze the extras for busy mornings. People with food allergies can’t order pancakes at a breakfast place; but they’ll get the same taste with these.
Yield: About 20 pancakes
2 cups all-purpose flour
4 tablespoons granulated sugar
4 teaspoons baking powder
¾ teaspoon salt
2 tablespoons water
4 tablespoons vegetable oil
2 cups soy or rice milk
Dairy-free cooking spray
Preheat a cast-iron griddle on medium heat until hot, and preheat oven to 200°F.
While the griddle is heating, combine the flour, sugar, baking powder, and salt with a wire whisk. In a large liquid measuring cup, combine the water, oil, and milk. Pour the water mixture into the dry ingredients, and mix with a wire whisk until just combined. Do not overmix; a few lumps are fine.
Spray the griddle liberally with dairy-free cooking spray (repeat this process each time you put down a new pool of batter). Pour about ¼ cup of batter onto the heated griddle, and cook until small bubbles start to form on top. Flip and cook the other side until light brown. Transfer the pancakes to the warmed oven, and repeat.
Chocolate-Chip Pancakes: Prepare Pancakes recipe as directed. After pouring each ¼ cup of batter on the hot griddle, sprinkle 1 tablespoon dairy-free chocolate chips over the top of the batter.
Blueberry Pancakes: Prepare Pancakes recipe as directed. After pouring each 14 cup of batter on the hot griddle, add a sprinkling of fresh or frozen blueberries over the top of the batter.
I always spray the griddle first before pouring more batter on to prevent sticking. For evenly measured pancakes, use a cookie scooper.
Freeze extras by placing pancakes in a resealable freezer bag, placing a sheet of parchment or wax paper between each layer. Label with name and date, and freeze for up to 2 months.