In a small bowl, mix your milk and vinegar and let it sit for about 5 minutes. This creates that tangy buttermilk vibe without having to run to the store. It also helps give the pancakes that perfect fluffy texture we all love.
Grab a large mixing bowl and whisk together the flour, sugar, baking powder, baking soda, and salt.
In another bowl, combine your milk-vinegar mixture with the egg, vegetable oil, vanilla, and green food coloring. Add just a few drops of the food coloring at first stir and check. You can always add more to reach that leprechaun-approved shade of green.
Pour the wet ingredients into the dry ones, gently stirring until just combined. Don’t overmix! A few lumps are totally okay they actually help keep the pancakes light and airy.
Heat a lightly greased griddle or non-stick pan over medium heat. Pour about ¼ cup of batter per pancake. When bubbles start to appear on the surface (after about 2–3 minutes), flip them over and cook the other side until golden brown.
Stack those beauties high on a plate, load them up with whipped cream, and sprinkle on the green sprinkles. Bonus points if you add a drizzle of maple syrup or a dollop of green yogurt.
