Step 1

First let's make a faux buttermilk. Add 2 teaspoons of vinegar (plain white or apple cider vinegar) to 3/4 cup milk and allow to sit while you measure out the remaining ingredients.

Step 2

Whisk together flour, sugar, baking powder, baking soda and salt in a large bowl.

Step 3

In a second bowl, whisk together egg and 2 TBSP oil until well combined. Add milk mixture and vanilla and mix well.

Step 4

Add wet mixture to the dry ingredients and stir gently with a whisk until just combined, careful not to overmix. Batter should be lumpy still. Allow to rest for 10 minutes to up the fluff factor of the batter.

Step 5

Place approx ½ teaspoon of oil on a griddle or nonstick skillet. When oil begins to shimmer, use a ¼ cup measuring cup to ladle batter onto griddlle/skillet.

Step 6

Adjust heat as necessary.

Step 7

I've noticed that typically the first batch requires higher heat than following batches. Flip pancakes after bubbles rise to surface and bottoms brown, after 2 to 3 minutes. Cook remaining side approx 1-2 minuets until lightly golden.

Step 8

Repeat for remaining pancakes and enjoy with fresh fruit and maple syrup.