Make the vegan buttermilk. In a measuring cup, combine the plant milk and vinegar (or lemon juice). Stir and let it sit for 2–3 minutes until slightly thickened and tangy.

Mix dry ingredients. In a large bowl, whisk flour, baking powder, baking soda, salt, and sugar until well blended. This helps even rise and prevents clumps.

Combine wet ingredients. Add the oil and vanilla to the buttermilk mixture. Whisk to combine.

Bring it together. Pour the wet mixture into the dry ingredients. Gently whisk until just combined. Stop when you see small lumps; an overmixed batter makes tough pancakes.

Rest the batter (5 minutes). This short rest hydrates the flour and lets the leaveners activate, making the pancakes puffier.

Preheat the pan. Heat a nonstick skillet or griddle over medium heat. Lightly grease with oil or vegan butter. You want the surface hot but not smoking.

Cook the first side. Pour about 1/4 cup batter per pancake. If using add-ins like blueberries or chocolate chips, sprinkle them on now. Cook for 2–3 minutes, until bubbles form and the edges look set.

Flip gently. Slide a spatula underneath and flip in one smooth motion. Cook another 1–2 minutes until golden and fluffy.

Adjust heat as needed. If the pancakes brown too fast, turn the heat down slightly. Consistent medium heat gives the best texture.

Serve warm. Stack and top with maple syrup, fresh berries, banana slices, or a pat of vegan butter. Eat right away for peak fluffiness.