This is my go-to pancake recipe, which also happens to turn into excellent waffles. It's sweet but not sugary and has just the slightest hint of buttery flavor from the coconut oil. The pancakes are delicious as is, and when served with maple syrup or fruit compote. To make waffles instead of pancakes, prepare the batter as instructed, then use about 1/2 cup (80ml) of batter for each waffle. —Gena Hamshaw
12 to 14 pancakes
(250g) unbleached all-purpose flour
2 1/4 cups
unsweetened nondairy milk, homemade or store-bought, plus more if needed
apple cider vinegar
melted coconut oil, plus more for frying
In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a medium bowl, whisk together the nondairy milk and vinegar until frothy. Stir in the coconut oil and vanilla. Add to the flour mixture and stir until smooth, taking care to break up any lumps. If the batter seems too thick, stir in a bit more nondairy milk to achieve a pourable consistency.
Put a griddle over medium-high heat and coat it lightly with coconut oil. When the griddle is hot, pour the pancake batter onto the griddle, using 1/4 cup (60ml) for each pancake. When bubbles form on top of a pancake and the bottom is golden, flip, then cook until the other side is golden. Repeat until the batter is used up.
Gena is a registered dietitian, recipe developer, and food blogger. She's the author of three cookbooks, including Power Plates (2017) and Food52 Vegan (2015). She enjoys cooking vegetables, making bread, and challenging herself with vegan baking projects.