This is a versatile base recipe that can also be used for waffles. Experiment with different flavors by swapping in other flours, such as buckwheat or semolina, for the whole wheat flour.
- Total Time:
- Servings: 6
Photography: Mike Krautter
- 2 cups unsweetened soy or almond milk
- 3/4 cup safflower oil, plus more for pan
- 2 cups all-purpose flour
- 1/2 cup whole-wheat flour
- 2 tablespoons turbinado sugar, finely ground
- 2 tablespoons baking powder
- 1/2 teaspoon coarse salt
- Maple syrup and fresh fruit, such as blueberries, for serving
Combine milk and oil in a small bowl or liquid measuring cup. In a medium bowl, whisk together flours, sugar, baking powder and salt. Add liquid and whisk until a few lumps remain; do not overmix.
Lightly oil a large nonstick skillet or griddle and heat over medium-low heat. Working in batches, ladle out 1/3 cup batter per pancake and cook until bubbles begin to form around edges and pancakes are lightly golden and set underneath, about 3 minutes. Flip and cook another 2 minutes until set. Serve with maple syrup and fresh fruit.