In a medium bowl, stir together the wet ingredients. Set aside to let the apple cider vinegar create a buttermilk substitute, just a few minutes.
In a large bowl, whisk together the dry ingredients. Create a well in the middle of the dry ingredients.
Pour the wet ingredients into the dry ingredients and stir until combined. There will be some chunks, and that’s okay. Do not over mix.
In a skillet, heat a thin layer of oil over medium heat.
Pour the batter by about 1/3 of a cup into the skillet. Allow to cook about 3-4 minutes per side.
You can use AP flour, whole wheat pastry flour, or a mix of regular whole wheat flour and AP flour. I haven’t tried to make these gluten free.
I use erythritol as my sweetener so it doesn’t add any added sugars. You can use regular sugar as well.
Don’t overmix the pancake batter. If you do overmix the batter, you will end up with a flat and super dense vegan pancake. Trust me; it’s not very appealing. What happens when you overmix the batter is that little tiny air bubbles form. When they are heated up in the skillet, they begin to pop, and this is what causes the pancakes to become dense.
Never cook the vegan pancakes too fast. I know it seems like you can get them done even faster by using higher temps, but in the end, it isn’t a good idea. What will happen if you heat them too quickly is the outsides will turn dark and possibly even burn while the insides are still raw. No one wants to eat a half-raw, half-burnt pancake, am I right?
Use fresh ingredients, especially baking powder. The main way these vegan pancakes are so fluffy is because of the baking powder. If you opt to use old or outdated baking powder, you can expect the pancakes to be flat and lifeless.
Don’t skip oiling the skillet. If you accidentally forget to grease the skillet, you will know pretty quickly. Your beautiful pancakes will stick, and you’ll have a mess on your hands. You don’t need a lot of oil; just a thin later is enough to do the trick.