First mix your milk with your vinegar, stir, and set aside for 10 minutes. This results in an easy homemade alternative to buttermilk but if you have buttermilk on hand - by all means go for it! In place of white vinegar you can use lemon juice if needed since both will acidify the milk.
Grab a medium to large bowl and add your dry ingredients and mix.
In a separate bowl, mix all of your wet ingredients: soured milk, egg, vanilla, and butter (or oil).
Slowly pour the wet ingredients into the dry, stirring with a fork to incorporate. Don't beat/whisk or overwork the batter since that will cause the pancakes to fall flat. The batter should be thick with a few lumps in it.
Allow to sit for 10 minutes at room temperature before making your cakes. Don't stir the batter again.
Preheat your non-stick griddle, skillet, or a frying pan and grease to medium heat with a little bit of coconut oil or spray olive oil.
Use a ladle or measuring cup to scoop out about half a cup of batter per pancake.
Cook until you see bubbles on the top side of the pancake and flip to brown the other side. Repeat for each cake, careful not to ever press the pancake down with a spatula since it will flatten your pancakes. If you're working on a small surface, you also may need to reapply oil in-between each cake if making them one by one. I do mine individually since I only have a teeny pan to work with. To those of you with a proper griddle: I'm way jealous!
Top with maple syrup and fresh fruit and dig in while they're hot and fluffy!
Serve with fresh fruit and a hearty drizzle of pure maple syrup.Recipe yields 4 large or 8 smaller pancakes.Nutrition Facts below are estimated using an online recipe nutrition calculator for 4 large pancakes. Adjust as needed based on size and toppings and enjoy!