In a measuring cup mix milk and vinegar together, stir and let stand to ‘sour’ while you prepare the dry ingredients. Adding vinegar to milk makes a quick substitute for buttermilk that will create light and fluffy pancakes.
In a large skillet melt a couple pats of butter over medium heat. Using a small ladle or ice cream scooper, pour batter onto skillet. Cook until bubbles appear on top side, flip and cook until lightly browned. Top with real maple syrup and enjoy!