In a large bowl, mix the milk with white vinegar, let it sit for 3 to 5 minutes.

Add the sour cream, oil, vanilla, sugar, and egg. Beat the mixture until well combined.

Sift in the flour, baking powder, baking soda, and salt. Whisk gently. Over whisking/mixing at this point will result in tough and flat pancakes.

Cover the batter and allow it to rest for three minutes. Tiny bubbles will surface, and it means that the vinegar and baking soda are activated.

Heat a nonstick skillet or pan over medium- heat. Pour ¼ cup of the batter onto the skillet. To make a thick pancake, pour the batter and do not move the griddle or spread the batter. To make the pancakes a little thinner which my family prefers, spread the batter a little.

When the bubbles appear on the surface, it’s time to flip the pancake. Flip the pancake and never press it down; it will puff, which means it is cooking from the inside.

Remove the pancake from the skillet, place it in a container and cover it to prevent drying.

And this is how you make fluffy sour cream pancakes! Don't forget to serve them with your favorite syrup.