Easy Fluffy Pancakes Recipe From Scratch in 25 Minutes

Instructions:

1. Start by adding 1 tbsp of lemon juice or vinegar to your 300ml of whole milk. Let it sit for about 5 to 10 minutes. Note: This creates a thickened, slightly curdled liquid that mimics buttermilk and provides the acid needed for lift.
2. In a large bowl, whisk together the 190g of flour, 3.5 tsp baking powder, 1 tbsp sugar, and 0.5 tsp salt. Note: Whisking the dry ingredients first ensures the leavening agent is evenly distributed so you don't get huge bubbles in one pancake and none in the next.
3. In a separate smaller bowl, beat the egg, then stir in the melted and cooled butter and 1 tsp vanilla extract. Add this to your soured milk. Note: Mixing the fats and aromatics into the milk first ensures they integrate smoothly into the flour later.
4. Make a well in the center of the dry ingredients and pour in the milk mixture. Use a spoon or whisk to fold it together until just combined. Stop when the flour streaks disappear. Note: Lumps are your friend; they will steam and disappear during the cooking process.
5. Heat your skillet over medium high heat and add a small amount of butter or oil. Wait until the butter sizzles and stops foaming before adding the batter.
6. Scoop 1/4 cup of batter onto the hot surface. Cook for about 2 to 3 minutes until you see bubbles forming and popping on the surface.
7. Slide your spatula under the pancake and flip in one quick motion. Do not press down on the pancake with the spatula. Note: Pressing the pancake squeezes out the air you just worked so hard to create.
8. Cook the second side for another 1 to 2 minutes until it is golden brown and the edges feel set.
9. Transfer the cooked pancakes to a wire rack or a warm oven (set to 200°F/90°C) while you finish the rest of the batter. Note: Placing them on a wire rack prevents the bottom from getting soggy due to trapped steam.