Grab a mug and pour 1 cup of room temperature milk into it.

Add 1 tbsp of lemon juice or white vinegar to the milk.

Stir well with a spoon and set it aside for 5 minutes to allow the milk to curdle and form buttermilk.

In a mixing bowl, add 1½ cups of all-purpose flour and 2 tbsp of sugar.

Sprinkle 2 tsp of baking powder and 1 tsp of baking soda over the mix.

Add ¼ tsp of salt and whisk the ingredients to ensure they are evenly mixed.

Grab another mixing bowl for preparing wet ingredients and crack 1 large room temperature egg into it. Whisk the egg until it becomes smooth.

Add 1 cup of buttermilk that you prepared earlier to the egg mixture.

Stir in 1 tsp of vanilla essence and 3 tbsp of cooled melted butter. Whisk everything until well combined.

Slowly pour the wet mixture into the bowl of dry ingredients.

Gently fold the ingredients together using a spatula. Be careful not to overmix.

Heat a nonstick pan or griddle over medium heat and lightly grease the pan with a small amount of oil.

Pour ¼ cup of pancake batter onto the pan for each pancake.

Cook the pancakes for 1 to 2 minutes on each side and flip once bubbles begin to appear on the surface.

Once cooked, transfer the pancakes to a serving plate.

Stack the warm pancakes on a plate and place a dollop of butter on top.

Drizzle with honey or maple syrup, and enjoy your fluffy homemade pancakes while they are still warm!