First, add your 3 wet ingredients in a bowl and stir to combine. The vinegar will curdle the milk slightly, giving you a quick "buttermilk."
In a seperate bowl, add your 3 dry ingredeints and stir to combine. This step is important as it let's you evenly incorporate the baking powder into the flour.
Add your wet ingredients to your dry ingredients and whisk to combine. Let rest 3 to 5 minutes. While you preheat a nonstick skillet over medium.
When the skillet is warm, add 3 x 4in circles of pancake batter to the skillet. (If you use a ¼ measuring cup to transfer the batter to the skillet, this is a little less than a full ¼ cup.)
Let the pancakes cook until they begin to bubble and the edges start to crisp. When the underside has turned a golden brown color, flip over and cook on the other side. After the pancakes are done, transfer to a plate or a sheet tray in the oven and repeat the process until all of the pancakes are done. Serve and enjoy!
I always like to make extra pancakes to freeze so that we can eat pancakes for breakfast throughout the week. To reheat, simply toast frozen pancakes in the toaster or warm them up on a skillet.
For extra-fluffy pancakes, add 1 additional tablespoon baking powder.
You can substitute another type of flour if you prefer. I've never made this with gluten-free flour, but feel free to experiment and leave a comment if you do.
If you're using a nonstick or cast-iron skillet, you shouldn't need to use any oil or butter for this recipe. I don't recommend using a nonstick skillet, but if you do, you should use a little vegan butter or oil to keep the pancakes from sticking.
Feel free to dance along to music while you're cooking. I always do!