Make buttermilk substitute by adding the apple cider vinegar to the milk. Stir and set aside while you make the rest of the batter, about 5 minutes.
In a large bowl, stir together the flour, sugar, and baking powder.
Whisk in the melted butter, vanilla, and milk and vinegar mixture until no large lumps remain. Don’t overmix.
Heat griddle over medium-low heat. Add a little bit of butter or oil to the pan to help prevent sticking, or use cooking spray.
Drop about 1 tablespoon of the batter onto the pan and shape into hearts, add a few more hearts (depending on the size of your pan), leaving 2-3 inches between the mini pancakes. OR, use the highly recommended silicone pancake molds to ensure they turn out perfect every time!
Cook for 2-3 minutes or until the pancakes start to bubble. Flip and cook on the other side for about the same amount of time, or until golden.
Enjoy with your preferred toppings.
Notes
Makes about 40 mini pancakes. Nutrition information does not include toppings.
Do not overmix the batter.
Let the batter sit while heating your pan, or at least 5 minutes.
To make perfectly heart-shaped pancakes use a silicone pancake mold! If using the suggested silicone pancake mold, spray the inside of the mold and the pan, place the flat surface of the mold up, drop the pancake batter inside and spread underneath the mold to make sure the batter reaches the edges of the mold. Once the batter is bubbling in all sections, lift from the tabs, flip, and cook again until done.