Serve these pancakes with butter and syrup, or up the ante with toppings such as sprinkles, chopped bittersweet chocolate, and sliced or chopped fruit for a perfect breakfast.

Ingredients

• 2 cups whole milk
• 1/4 cup white vinegar
• 2 1/2 cups flour
• 3/4 cup sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon butter, softened, or as needed, for greasing, plus more for serving
• toppings of choice, e.g. maple syrup or fruit, for serving

Directions

1. Preheat a griddle to 300 degrees F (175 degrees C).
2. Stir together milk and vinegar in a small bowl or a 4-cup liquid measuring cup.
3. Whisk together flour, sugar, baking powder, baking soda, and salt in a second bowl.
4. Beat eggs in a large bowl until smooth. Add vanilla and milk mixture; whisk together. Add flour mixture to bowl with egg mixture and whisk until just combined. (Batter will be lumpy.) Let rest 3 minutes and gently stir again.
5. Melt some butter on the griddle, then carefully wipe with a paper towel. (You want just a bit of a sheen; don’t overgrease the griddle.) Spoon batter in 1/3-cup portions onto griddle. Cook until bubbles form on surface of batter, about 2 1/2 minutes.
6. Flip pancakes and cook until browned on the other side, about 1 1/2 minutes more. Repeat with remaining batter. Serve immediately with butter and toppings.