Make vegan “buttermilk”: In a measuring cup, combine the plant milk and apple cider vinegar. Stir and let it sit for 3–4 minutes until slightly thickened and curdled.

Whisk the dry mix: In a large bowl, whisk flour, sugar, baking powder, baking soda, cinnamon, and salt. Break up any lumps so the batter stays smooth.

Add the wet ingredients: To the buttermilk, add oil and vanilla. Pour this into the dry mix and whisk gently. Stop when you no longer see streaks of flour. A few small lumps are fine.

Rest the batter: Let the batter sit for 5 minutes. This helps the flour hydrate and the leavening activate, giving you fluffier pancakes.

Preheat your pan: Heat a nonstick skillet or griddle over medium heat. Lightly brush with oil. A drop of water should sizzle and dance when it’s ready.

Portion and cook: Scoop 1/4 cup of batter per pancake. If using mix-ins, sprinkle them on each pancake right after pouring the batter. Cook until bubbles form and the edges look set, about 2–3 minutes.

Flip with confidence: Slide a spatula under the pancake and flip. Cook another 1–2 minutes, until golden and cooked through. Adjust heat if they brown too quickly.

Serve warm: Stack pancakes on a plate and top with maple syrup, vegan butter, and a pinch of cinnamon. Add fruit or yogurt for extra comfort and freshness.