This is my family's favorite pancake recipe. My children devour them and it's on a regular rotation for our meal plans. Note: the batter should be runny enough so that when poured, it spreads around the pan. Try rolling the pan around in a small circle after you pour the batter in order to spread it evenly.
1 1/2 cups all purpose flour
3 teaspoons baking powder
2 cups vanilla soy milk (or substitute your favorite milk alternative), adding more as needed to get a thin consistency for your batter
3 teaspoons apple cider vinegar
3 teaspoons pure vanilla extract or vanilla bean paste
3 tablespoons maple syrup, plus more for serving
vegetable oil or vegan butter to grease the pan
In a large bowl, mix flour and baking powder. Make a well in the middle of the flour mixture. Add soy milk, apple cider vinegar, vanilla and maple syrup in the well. Slowly mix the dry into the wet until just combined, making sure you have a smooth batter.
Grease skillet and heat over medium-high heat. Once your skillet is hot, pour batter into the center of the skillet and gently swirl pan to distribute batter evenly. Cook only for a minute or two. Flip when you see bubbles appearing. Cook for one or two more minutes.
Keep warm under a covered plate or in the oven. Or serve immediately if your family has already lined up with their plates and are hungrily anticipating their first bites of your amazing creation.