Vegan Buttermilk Pancakes (One Bowl, Extra Fluffy)

Ingredients

• 1 ¼ cups Oat Milk
• 1 tbsp Apple Cider Vinegar
• 2 tbsp White Sugar
• 2 tbsp Vegan Butter
• 1 tsp Vanilla Extract
• 1 tbsp Baking Powder
• 1 ½ cups All-purpose Flour

Instructions

1. In a large mixing bowl, whisk together the oat milk and apple cider vinegar. Let sit for 1 minute until lightly curdled and slightly thickened.
2. Whisk in the sugar, melted vegan butter, and vanilla extract. Season with salt to taste.
3. Sprinkle the baking powder evenly over the surface, then add the flour on top. Gently fold until just combined — the batter should be thick and lumpy. Do not overmix.
4. Heat a nonstick skillet or griddle over medium heat and lightly grease it. The pan is ready when a drop of water sizzles instantly.
5. Scoop ¼ cup of batter per pancake onto the pan and gently spread into a round with the back of a spoon. Cook for 2 to 3 minutes until bubbles form on the surface and edges look set, then flip and cook for 1 to 2 minutes more until golden. Repeat with remaining batter, adjusting heat as needed.
6. Serve warm with vegan butter and maple syrup.