Add the soy milk, lemon juice, and lemon zest to a small bowl and set aside for 5 minutes to let it thicken and curdle.
In a large mixing bowl add all the dry ingredients and whisk to combine. Then add the curdled/thickened milk and the vanilla and mix until combined. Set the pancake batter aside for 5 minutes while you preheat your nonstick griddle.
Ladle the batter on your griddle to make your pancakes approx. 4 inches in diameter, gently spreading them as you pour.
Cook the pancakes for 4-5 minutes, then flip them and cook another 3-4 minutes longer until the edges are golden. Serve with toppings of your choice and enjoy.
Notes
Use fresh, active baking powder. Baking powder that has been opened and sitting in the pantry for several months can start to lose its effectiveness.No need to overmix your pancake batter. If there are a few lumps, that’s perfectly fine. Just mix until combined and no floury bits remain.Preheat your pan or griddle. It should be hot before pouring your pancake batter to prevent sticking and for even cooking.Use medium heat to cook your pancakes. Although your pan should be hot, that doesn’t mean you should use high heat. This may result in uneven cooking, with crisp outsides and mushy middles.Flip your pancakes ONCE. When the edges are golden brown and they've cooked for at least 3-4 minutes flip them. Flipping too often can cause them to deflate and result in a denser pancake texture.The batter will thicken as it sits, so if it gets too thick in between cooking batches of pancakes, add 1-2 tablespoons of plant milk to the bowl.Leftovers keep in the fridge for 2-3 days or freeze for up to 3 months.