In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until thoroughly combined.

In a separate bowl, combine the milk and apple cider vinegar. Stir and let sit for 2-3 minutes to create a buttermilk effect.

Add the vegetable oil and vanilla extract to the milk mixture and whisk until well combined.

Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Small lumps are fine.

Let the batter rest for 5 minutes to thicken and activate the leavening agents.

Heat a non-stick griddle or skillet over medium heat and lightly grease with butter or cooking spray.

Pour ¼ cup of batter onto the griddle for each pancake. Cook for 2-3 minutes until bubbles form across the surface and edges look set.

Flip each pancake carefully and cook for another 1-2 minutes until golden brown on the bottom.

Transfer to a plate and cover to keep warm while cooking remaining batter. Serve immediately with desired toppings.