I don't make them often, but from scratch.
If a person likes to fix them often, mixing up the dry ingredients in baggies keeps "a mix" ready at hand. Most recipes only call for eggs, liquid fat, and another liquid.
So, if the recipe calls for oil, melted butter can be used. If it calls for milk, then rice milk, half milk-half water, or another liquid combo can be used--whatever is on hand. Of course, changes affect flavor.
I have a really good yeast-leavened pancake recipe that we love. I don't have access to it at the moment, and I'll probably forget to post it later on. Remind me.
