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PdfStir the vinegar into the milk and let stand for 5 minutes.
In a large bowl, whisk together the buckwheat flour, sugar, baking powder, baking soda, salt, and cinnamon.
In a separate bowl, whisk together the egg, Greek yogurt, milk mixture, melted butter, and vanilla.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Let the batter rest for 5 to 10 minutes.
If the batter becomes too thick, add 1 to 2 tablespoons of milk until it reaches a pourable consistency.
Heat a lightly greased skillet or griddle over medium heat.
Pour approximately ¼ cup batter per pancake onto the cooking surface.
Cook until bubbles form on the surface and the edges begin to set, about 2 to 3 minutes.
Flip and cook for an additional 1 to 2 minutes, until golden brown and cooked through.
Serve warm with butter and maple syrup.