Add vinegar to milk and let sit for a few minutes while you do the next step. (the milk will "sour")
Combine dry ingredients in a large mixing bowl
Cinnamon or pumpkin spice is optional and you can add as much or as little as you like to the dry ingredients.
Once the milk has "soured" whisk in the melted butter and egg.
Then combine the wet with the dry ingredients. Mix well.
Mix until there are no more lumps. Your batter should have a dough-y consistency - I find sometimes I can add a dash of milk to smooth it out a bit.
Heat a large skillet and coat with cooking spray.
Spoon out about a quarter-cup amount of batter into the pan, smooth out and cook on medium until you see bubbles on the surface (you can cover the pan to get an even heat going).
Flip only once and cook the other side until your pancakes are golden brown.
Serve with syrup and eat!