Vegan Pancakes

In a mixing bowl, whisk together the flour, baking powder, and salt until evenly combined.

Pour in the non-dairy milk, melted vegan butter, and vanilla extract. Stir gently until just mixed—it's okay if the batter still has some small lumps. Avoid overmixing, which can make the pancakes tough.

Heat a non-stick skillet or griddle over medium heat. For crisp edges, melt a bit of vegan butter in the pan before cooking.

Scoop about ¼ cup of batter onto the hot surface for each pancake. Cook for 3–4 minutes, or until bubbles form on the surface and the edges look set.

Flip and cook the other side for another 1–2 minutes, until golden and cooked through.

Transfer to a plate and keep warm while you cook the rest. Serve with your favorite toppings.