In a large mixing bowl, combine 1 cup of all-purpose flour, 2 teaspoons of baking powder, and a pinch of salt. Whisk until well blended.

In another bowl, pour in 1 cup of non-dairy milk, add 2 tablespoons of melted vegan butter, and mix in 1 teaspoon of vanilla extract. Stir gently until just combined.

Gradually pour the wet ingredients into the dry ingredients. Stir carefully until integrated, ensuring no dry flour is visible.

Heat a non-stick skillet over medium heat for about 5 minutes, adding a teaspoon of melted vegan butter to grease if desired.

Pour about 1/4 cup of batter for each pancake onto the skillet. Cook undisturbed for about 3-4 minutes until bubbles form on the surface.

Gently flip each pancake over using a spatula, cooking for an additional 1-2 minutes on the other side until golden brown.

Serve warm with a drizzle of maple syrup and a pat of vegan butter on top. Garnish with fruits, nuts, or chocolate chips as desired.