To start, whisk apple cider vinegar and soy milk together in a bowl. Set aside for 5 minutes.
Next, combine all-purpose flour, sugar, baking powder, and salt in a large mixing bowl. Whisk together to evenly distribute the baking powder, sugar and salt.
Add oil, vanilla, and water to the bowl with apple cider vinegar & soy milk.
Add all wet ingredients to dry ingredients, and stir until JUST combined (careful not to over mix - it's okay if there are a few lumps). Rest batter while the pan heats up.
Heat a pan on medium, then lightly grease it with coconut oil or spray.
Add batter into the pan with a small scoop (we usually use ¼-⅓ cup per pancake).
Cook until bubbles are forming and breaking on the top surface and the edges are beginning to turn light brown. Lift pancake slightly to check the bottom. If it looks golden brown, flip it over (the first side usually takes 2-3 minutes).
Cook pancakes on the second side for another 1-2 minutes, or until it looks golden brown too. Remember, try to only turn the pancakes once for optimal fluffiness!
Serve immediately with vegan butter and maple syrup on top.