Preheat griddle to 350F. In a small bowl or large liquid measuring cup combine milk and vinegar. Stir and let stand.
Whisk the flour, baking soda, baking powder, salt and matcha in a large bowl. Add the egg, vanilla and melted butter to the milk and whisk until combined.
Add the milk mixture to the dry ingredients and whisk just until combined. Don’t over mix, you want some lumps!
Grease griddle with butter. Add 1/3 cup batter for each pancake. Cook until little bubbles appear on the surface of the pancake and the edges start to firm up.
This should only take about 3-4 minutes. Flip and cook on the other side for an additional 2 -3 minutes.
Place pancakes on a wire cooling rack and repeat the process with any remaining batter.
Serve with butter, maple syrup and strawberries if desired.