In a small bowl, mix the milk and vinegar. Let it sit for about 5 minutes until it slightly thickens. This creates a simple buttermilk substitute.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In another bowl, whisk the buttermilk mixture, egg, oil, vanilla extract, and a few drops of green food coloring.
Add more coloring if needed until you reach your desired shade of green.
Slowly pour the wet ingredients into the dry ingredients. Stir gently just until combined. Do not overmix; a few small lumps are perfectly fine.
Heat a lightly greased griddle or non-stick pan over medium heat. Pour about ¼ cup of batter onto the pan for each pancake.
Cook until bubbles start to form on the surface, then flip and cook the other side until lightly golden.
Stack the pancakes on a plate and top with whipped cream and green sprinkles.
Serve warm and enjoy.
