• Prepare the Wet Ingredients:
• In a small bowl, combine the milk and vinegar or lemon juice. Let it sit for 5 minutes to create a "buttermilk" effect.
• Mix the Dry Ingredients:
• In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
• Combine Wet and Dry Ingredients:
• Add the vanillaract and melted butter to the "buttermilk" mixture. Pour the wet ingredients into the bowl with the dry ingredients.
• Gently mix until just combined. Do not overmix; some lumps are fine.
• Cook the Pancakes:
• Heat a non-stick pan or griddle over medium heat and lightly grease it with butter or oil.
• Pour about 1/4 cup of batter for each pancake onto the pan.
• Cook until bubbles appear on the surface and the edges look set, about 2–3 minutes. Flip and cook the other side until golden brown, about 1–2 minutes.
• Serve:
• Stack the pancakes and serve warm with your favorite toppings like maple syrup, fresh fruit, butter, or powdered sugar.

Tips:

• For extra fluffiness, let the batter rest for 5–10 minutes before cooking.
• Add chocolate chips, blueberries, or chopped nuts to the batter for variety.
• Use a vegan butter substitute and plant-based milk for a completely vegan version.