In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk them together until well mixed.
In another bowl, whisk together the milk, melted butter, egg, vinegar (or lemon juice), and vanilla extract until fully combined.
Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or spatula until just combined. It’s okay if there are a few lumps; overmixing will lead to dense pancakes.
Preheat your griddle or skillet over medium heat. To test if it’s ready, sprinkle a few drops of water on the surface; if they sizzle and evaporate, you’re good to go.
Lightly grease the griddle with a small amount of butter or oil. Pour 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip the pancakes carefully and cook for another 1-2 minutes until golden brown. Repeat with the remaining batter.
Stack your pancakes high, and serve with your favorite toppings, such as maple syrup, fresh fruit, or even a dollop of whipped cream.
