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In a mixing bowl, whisk milk and vinegar. Set it aside for 5 minutes until it curdles and forms a buttermilk texture.
Whisk in melted butter, eggs, and vanilla.
In a large mixing bowl, whisk the flour, baking powder, salt, optional sweetener, and cinnamon. Make a well in the center of the dry ingredients.
Pour the wet ingredients into the well.
Whisk all the ingredients together until a smooth pancake batter forms. It's ok if a few lumps remain.
Warm a pancake skillet over medium-high heat. Grease with oil using a piece of absorbent paper to rub the pan - avoid adding too much oil, or it will fry the pancakes.
Scoop out ¼ cup of pancake batter on the warm griddle, the batter will expand quite a lot, and that's normal. Cook for 2-3 minutes on one side or until it forms bubbles and dries out on the sides.
Flip the pancake to the other side and cook for an extra minute.
Repeat until all pancakes are cooked.
Serve warm as a pancake stack with butter and maple syrup.
Store leftover pancakes in the fridge in an airtight container for up to 3 days or freeze them for up to 1 month in zip-lock bags. Make sure you add a piece of parchment paper between each pancake before freezing, or they stick to each other. Thaw in the fridge the day before.