Prepare the vegan buttermilk. Mix the apple cider vinegar with the non-dairy milk and set it aside. Allow the mixture to curdle before using, about 5-7 minutes.
Whisk the dry ingredients together in a large bowl and set aside.
Slowly pour in the vegan buttermilk and stir to combine. Do not overmix! (Some lumps are okay)
Let the mixture rest for at least 5 minutes, or up to 30 minutes.
Heat a non-stick skillet or griddle over medium heat. Add a bit of vegan butter or spray lightly with oil. Then scoop about 1/3 of the batter and pour it into the skillet and shape into a pancake. (If you are adding mix-ins, sprinkle a few onto the pancake now).
Flip the pancake when you begin to see bubbles appear and the pancakes start to puff. Cook on each side for about 1-2 minutes or until golden brown on each side. (flipping only once)
Serve with maple syrup, fresh fruit, and enjoy!