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Ingredients
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Dry ingredients
Wet ingredients
Optional finishing & serving
Method
Prepare wet and dry mixes
Mix dry ingredients
In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and fine sea salt until evenly combined and aerated.
Make vegan buttermilk and combine wet
In a separate bowl or large measuring cup, combine the plant milk with the apple cider vinegar (or lemon juice). Stir and let sit 2–3 minutes to slightly curdle (this mimics buttermilk). Add the neutral oil and vanilla extract and whisk to combine.
Combine wet and dry
Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold with a spatula or wooden spoon until just combined; small lumps are fine. Do not overmix to keep pancakes tender. Batter should be pourable but thick—if too thick, add up to 2 tablespoons more plant milk; if too thin, sprinkle in up to 1 tablespoon of flour.
Cook pancakes
Preheat a nonstick skillet or griddle over medium heat for 3–4 minutes. To test, sprinkle a few drops of water; they should sizzle and dance. Lightly grease the surface with a bit of vegan butter or oil (about 1 tsp) and wipe with a paper towel or use a pastry brush to spread thinly.
Spoon or pour the batter onto the hot skillet using a 1/4-cup measure for each pancake (for standard single serving pancakes, you will make about 6–8 pancakes depending on size). Leave 1–2 inches between pancakes for easy flipping.
Cook first side 2–3 minutes until bubbles form across the surface and edges look set and dry. Reduce heat slightly if pancakes are browning too quickly.
Carefully flip each pancake with a thin spatula and cook the second side 1–2 minutes until golden and cooked through. Internal doneness can be checked by pressing gently — they should spring back.
Transfer cooked pancakes to a warm plate and keep warm in a low oven (about 90–100°C / 200°F) while you cook remaining batter. Re-grease the pan as needed between batches.
Serve
Stack pancakes and top with maple syrup and fresh berries or sliced banana. Dust with optional confectioners' sugar if desired. Serve immediately.
Leftovers: cool completely, then store in an airtight container in the refrigerator up to 3 days or freeze single layers separated by parchment for up to 1 month. Reheat gently in a toaster oven or skillet.