Fluffy Vinegar Pancakes

In a large mixing bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and salt until well combined.

In a separate bowl, mix the milk and vinegar together. Allow it to sit for about 5 minutes to create a buttermilk substitute.

Add the egg, vanilla extract, and melted butter to the milk mixture and whisk until fully combined.

Pour the wet ingredients into the dry ingredients. Gently mix until just combined; be careful not to overmix. The batter may be a little lumpy, which is fine.

Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray.

Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes.

Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown and cooked through.

Repeat with the remaining batter, adjusting the heat as necessary.