In a small bowl or measuring cup, stir together 2 cups unsweetened vegan milk (soy or oat) and 1 tablespoons apple cider vinegar. Let sit for 5 minutes until slightly thickened and curdled.

In a large bowl, whisk together 2 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, 0.5 teaspoons baking soda, and 0.5 teaspoons salt until well combined.

Add the vegan buttermilk mixture, 3 tablespoons neutral vegetable oil, and 1 teaspoons vanilla extract to the dry ingredients. Whisk gently just until combined, a few small lumps are fine. Do not overmix.

Let the batter rest for 5 minutes so the baking powder can activate and the pancakes turn out fluffier.

Heat a non-stick skillet or griddle over medium heat. Add a small amount of 2 tablespoons vegan butter or oil, for cooking and spread evenly.

Pour about 1/4 cup of batter per pancake onto the hot skillet. Cook until bubbles form on the surface and edges look set, about 3 minutes.

Flip the pancake and cook the other side until golden brown, about 2 minutes more.

Repeat with remaining batter, adding more 2 tablespoons vegan butter or oil, for cooking to the pan as needed. Serve warm with maple syrup, fresh fruit, or your favorite toppings.