Make the vegan buttermilk: In a measuring cup, combine the plant milk and apple cider vinegar. Stir once and let it sit for 5–7 minutes until slightly thickened and curdled.

Whisk dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Make sure there are no clumps of leavening.

Add wet ingredients: To the curdled milk, add the oil and vanilla. Pour this mixture into the dry ingredients.

Mix gently: Stir with a spatula until just combined. A few small lumps are fine. Do not overmix or you’ll lose fluffiness.

Rest the batter: Let the batter sit for 5–10 minutes. This hydrates the flour and gives the leaveners time to activate, creating a thicker, puffier batter.

Preheat your pan: Heat a nonstick skillet or griddle over medium heat. Lightly grease with vegan butter or oil. You want the surface hot but not smoking. A drop of water should sizzle and evaporate quickly.

Portion the pancakes: Scoop about 1/4 cup of batter per pancake. If adding blueberries or chocolate chips, sprinkle them on top of each pancake right after pouring.

Cook until ready to flip: Cook for 2–3 minutes, until bubbles form on the surface and the edges look set. Gently lift a corner; the bottom should be golden.

Flip once: Turn the pancake and cook another 1–2 minutes, until the center springs back when lightly pressed. Avoid pressing down with the spatula—you’ll squeeze out the air.

Adjust heat as needed: If pancakes are browning too fast, lower the heat slightly. Consistent medium heat gives the best rise and color.

Keep warm: Transfer finished pancakes to a baking sheet in a 200°F (95°C) oven while you cook the rest.

Serve: Stack high and finish with vegan butter, warm maple syrup, and fruit.