These fluffy homemade pancakes use brown sugar to add extra flavor and give you that perfectly golden-brown caramelized exterior every single time.
In a measuring cup or small bowl, add the vinegar to the milk, stir, and set aside to slightly curdle to make buttermilk.
In a large mixing bowl, whisk together the flour, baking powder, brown sugar, and salt.
Add the egg, vanilla extract, and your buttermilk mixture, and whisk until smooth, careful not to overbeat.
Of the billions of tons of food wasted annually, 50% of food waste happens at home. Reduce your contribution to food waste by properly storing, reheating, and consuming leftovers. Learn how to store and reheat these pancakes in the link below!
Add butter to your griddle or frying pan and allow it to heat up on medium-high until the butter is melted.
Pour batter into your molds or freeform circles onto the pan and cook over medium heat until little air pockets form.
When you see the little air pockets on your pancakes, it’s time to flip them! Add butter as needed to make sure there is always enough butter in your pan to fry the pancakes and to avoid them sticking.
Serve warm with maple syrup. Enjoy!
For thicker, perfectly round pancakes, use pancake molds! Link to the ones I use below.