Easy Vegan Pancakes (Fluffy and Soft)

Sift the flour and baking powder into a large mixing bowl. Add the sugar and salt and whisk to combine. Set aside.

Pour the non-dairy milk in a medium-size bowl, and add the vinegar to make vegan buttermilk; set aside. In a separate bowl melt the butter. Pour the melted butter, oil, and vanilla into the vegan buttermilk and whisk to combine.

Pour wet ingredients into dry, and use a large silicone spatula to gently fold the ingredients just until a lumpy batter forms (do not whisk or stir vigorously). The batter will be fluffy, and as soon as it comes together, stop folding. Don't stir again! Let rest 5 minutes.

Preheat an electric griddle or large non-stick frying pan over medium heat. If you have an infrared thermometer, the surface should be approximately 370°F (185°C) when fully preheated.

Flick water onto the pan/griddle - it should bead up and dance across the surface before evaporating. If desired, add a small pat of vegan butter and swirl it around (this creates lightly crisp edges. Use slightly less than ⅓ cup batter per pancake. Keep an eye on how quickly the pancakes are cooking and adjust the heat slightly if needed.

After about 1½ to 2 minutes, the edges should look somewhat set, and bubbles should form across the tops of the pancakes. Use a wide spatula to flip the pancakes. The second sides cook more quickly, about 1 minute.

Serve pancakes warm with your favorite toppings, such as maple syrup, vegan butter, chopped pecans, fresh berries, and non-dairy whipped cream.