In a small bowl, mix the milk with the lemon juice and let it rest for five minutes. This allows it to slightly thicken and develop a tangy flavor, similar to buttermilk, which will help create fluffy pancakes.

Meanwhile, in a medium mixing bowl, whisk together the buckwheat flour, all-purpose flour, sugar, baking soda, and salt until well combined.

After five minutes, whisk the egg and vanilla extract into the milk mixture. The liquid should now be slightly thickened.

Create a well in the center of the dry ingredients. Pour in the milk mixture along with the melted butter. Using a fork or whisk, gently mix the ingredients until the batter comes together. It’s fine if a few small lumps remain—this will ensure tender pancakes.

Heat a large skillet or griddle over medium heat. To test if the pan is hot enough, sprinkle a few drops of water on the surface—if they dance and evaporate quickly, it’s ready.

Lightly grease the skillet with melted butter. Use a 1/4 cup measuring cup to scoop the batter onto the pan, spreading it slightly into a circular shape about 4 inches wide.

Allow the pancake to cook for about 2 minutes, or until the edges begin to dry and bubbles appear on the surface, popping gradually. Carefully flip and cook for another 1 to 2 minutes, until golden brown and cooked through.

Transfer to a plate and serve immediately with warm syrup, extra butter, and your favorite toppings. Enjoy while hot for the best texture and flavor.