To make buttermilk: Place 3 Tbsp. of Vinegar or Lemon Juice first in measuring cup, then add whole milk to the 1 1/2 cup line. Set aside to slightly thicken. If not getting thick within 2 minutes, add around 1 tsp. more vinergar or lemon juice. You will then remove some of the buttermilk until it is exactly at the 1 1/2 cup line.

Place butter in microwavable bowl to melt for about 45 seconds or longer if needed.

Place a large skillet on medium heat.

Sift together all your dry ingredients except the sugar in a medium to large bowl. Add sugar after sifted and whisk together well.

Combine all liquid ingredients together. (Re measure your butter in Tbsp. after melted)

Make a well in the center of the bowl of the dry ingredients. Pour all the liquid ingredients in the middle all at once. Stir gently together and slowly with whisk until combined. (you may still see some lumps, don't try to get them all out), Do not over mix or this can contribute to a dense pancake.

Using a flat spatula, spread a small amount of butter or oil in the pan.

By now, your pan should be hot enough. Using a large serving spoon or a small scoop, pour your pancake batter in your pan to desired sizes, leaving at least 1" apart for flipping. (don't place the batter too thick, if you need to spread it out a little, gently do so as to not mess with the batter too much once in the pan).

When the bottoms start turning brown, or bubbling on top, (may be a minute, but you can gently lift pancake & peek underneath) you can take your time and get spatula most if not all the way under the pancake & flip into the same spot. You should see it slightly rising. After close to or at a minute, you may remove to a plate. * Remember, you only want to turn pancakes once each.

Repeat this process until all batter is finished. You dont have to grease between all batches, maybe just once more halfway through.

Serve by itself or with maple syrup and any other sides you wish.