In a large mixing bowl, whisk together 2 cups all-purpose flour, 2 tablespoons baking powder, 1/2 teaspoon salt, and 1 tablespoon sugar until evenly combined, about 20 seconds.

In a medium mixing bowl, whisk 1 3/4 cups non-dairy milk, 2 tablespoons maple syrup, 2 tablespoons vegetable oil, and 1 teaspoon vanilla extract until fully incorporated.

Pour the wet ingredients into the dry ingredients and gently stir until just combined and no dry flour remains, taking care not to overmix the batter.

Let the batter rest at room temperature for 2 to 3 minutes to allow the baking powder to activate and the flour to hydrate.

Preheat a griddle or large skillet over medium heat for about 2 minutes until a drop of water sizzles on the surface.

Lightly spray the griddle with non-stick cooking spray or brush with oil, then pour 1/4 cup of batter per pancake onto the hot surface.

Cook the pancakes for 2 to 3 minutes until bubbles form on the surface and the edges look set, then flip carefully.

Cook the flipped pancakes for an additional 1 to 2 minutes until the bottoms are golden brown, then transfer to a plate and keep warm in a 200°F oven if desired.