Mix milk with vinegar or lemon juice and let sit for 5–10 minutes to curdle.
Combine dry ingredients:
In a large bowl, whisk together flour, baking powder, baking soda, sugar, and salt.
Mix wet ingredients:
In a separate bowl, combine the curdled milk, melted butter or oil, and vanilla extract.
Combine wet and dry ingredients:
Pour the wet mixture into the dry ingredients. Stir gently until just combined. Do not overmix—small lumps are okay.
Cook the pancakes:
Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil. Pour ¼ cup batter per pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
Serve:
Stack pancakes and serve immediately with maple syrup, fresh fruit, or your favorite toppings.
Serving and Storage Tips
