Perfect Vegan Pancakes

Steps

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1. 1
   In a bowl, combine the dry ingredients: flour, sea salt, baking powder, and sugar. If measuring flour with a cup, spoon it in and level with a knife to avoid compacting.
   ≈0:23
2. 2
   Make the vegan buttermilk by mixing soy milk with fresh lemon juice. Let it sit for 5 minutes to curdle, creating a bubbly and thick mixture.
   ≈1:07
3. 3
   Melt the vegan butter and set aside. Add the vegan sour cream (at room temperature) and vanilla extract to the buttermilk mixture. Mix on low speed with a handheld mixer. Drizzle in the warm melted butter while mixing to create a smooth batter without lumps.
   ≈1:46
4. 4
   Gently fold the wet ingredients into the dry ingredients using a wooden spoon or silicone spatula. Do not overmix—the batter should be lumpy. Overmixing deflates air bubbles and toughens the pancakes. Let the batter rest for at least 5 minutes, up to 30 minutes.
   ≈3:06
5. 5
   Preheat a nonstick frying pan on medium heat for about 2 minutes. Test readiness by sprinkling a few drops of water—if they dance, the pan is ready.
   ≈3:44
6. 6
   Add a teaspoon of high heat oil to the hot pan. Pour in about one-third cup of batter. After 20–30 seconds, swirl the oil around the perimeter to create crispy golden edges.
   ≈4:10
7. 7
   Cook for 2–2.5 minutes, watching the edges rather than the center. When the edges begin to dry out, flip the pancake with a spatula.
   ≈4:40
8. 8
   Cook the second side until golden. If cooking for a crowd, place finished pancakes on a wire rack in a 200°F oven to keep them warm and crispy while you cook the rest.
   ≈5:02