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Make the vegan buttermilk: In a large mixing bowl, whisk together the plant-based milk and vinegar. Let sit for 1 minute until lightly curdled and slightly thickened.
Mix the batter: Whisk in the sugar, melted vegan butter (or oil), vanilla, and salt. Sprinkle the baking powder evenly over the surface and add the flour on top and gently mix until just combined. The batter should be thick and lumpy, perfect for fluffy pancakes! Do not overmix.
Preheat the pan: Heat a nonstick skillet or griddle over medium heat and lightly grease it. The pan is ready when a drop of water sizzles instantly.
Cook the pancakes: Scoop ¼ cup (60 mL) of batter per pancake onto the pan, then gently spread it into a round using the side of the measuring cup or a spoon (the batter is thick and won’t spread on its own). Cook for 2–3 minutes, until bubbles form and the edges look set (but still pale). Flip and cook for 1–2 minutes more, until golden and cooked through.
Serve warm: Repeat with the remaining batter, adjusting heat as needed. Serve with vegan butter, maple syrup, and your favorite toppings.