Pancakes without Eggs

In a large bowl combine wet ingredients including milk, melted butter, vanilla, and apple cider vinegar. Stir with a whisk until well combined.
1 ¾ cups whole milk, 4 tablespoons unsalted butter, 2 teaspoons vanilla extract, ½ teaspoon apple cider vinegar
In a separate medium sized bowl mix your dry ingredients together including flour, baking powder, baking soda, sugar and salt. Pour into the wet ingredients and mix until just combined. The batter will have some lumps in it.
2 ⅛ cups all-purpose flour, 4 teaspoons baking powder, ¼ teaspoon baking soda, ⅛ cup sugar, ½ teaspoon salt
You want your batter to not be too runny that it spreads out way too much on the skillet or too thick that the inside won't cook.
Heat your skillet or griddle to medium-low heat. On the griddle I cooked mine at 350 degrees.
Butter your griddle. I like to take a stick of butter and just rub it directly on the skillet.
Use a 1/4 cup measuring cup to pour the perfect sized pancakes.
Let the pancake cook for about 2 minutes per side prior to flipping. Look for bubbles to form on the top and the edges of the pancake to be formed (not too runny).
Top with maple syrup or fresh fruit!