Ingredients:

  • 1.5 cups (190g) All-purpose flour
  • 3.5 tsp Baking powder
  • 1 tbsp Granulated sugar
  • 1 tsp Salt
  • 1.25 cups (300ml) Whole milk
  • 1 tbsp White vinegar or lemon juice
  • 1 Large egg
  • 3 tbsp (42g) Unsalted butter, melted and slightly cooled
  • 1 tsp Pure vanilla extract

Instructions:

  1. In a medium bowl, combine the 1.25 cups whole milk and 1 tablespoon white vinegar. Let it sit for 5 minutes to curdle, creating a quick homemade buttermilk substitute.
  2. In a large mixing bowl, whisk together the 1.5 cups flour, 3.5 teaspoons baking powder, 1 tablespoon sugar, and 1 teaspoon salt to aerate and remove clumps.
  3. Whisk the egg, 3 tablespoons melted butter, and 1 teaspoon vanilla extract into the milk mixture. Pour the wet ingredients into the dry ingredients.
  4. Gently fold the mixture together using a spatula until just combined. Do not over-mix; small lumps are necessary for a fluffy texture. Let the batter rest for 5 minutes.
  5. Heat a non-stick griddle or cast-iron skillet over medium heat. Lightly grease with oil or butter. Pour approximately 1/4 cup of batter per pancake onto the hot surface. Flip once bubbles form on the surface and the edges look set. Cook until golden brown on both sides.