Make the pancakes: Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl. In a separate bowl, whisk together the buttermilk, eggs, 2 tablespoons of the butter, and vinegar, then stir into the dry mixture. Let the batter sit around for 5 minutes.

Heat a griddle or large skillet over medium heat. Brush with some of the remaining 2 tablespoons butter, and use a ½ cup measuring cup to pour the batter into an approximately 6" circle on the pan. (You want these pancakes to be thinner than classic pancakes so they are easier to roll.) Cook until tiny bubbles push up through the pancakes and the edges are lacy and brown, 1–2 minutes, then flip and cook for another 1–2 minutes. Transfer to a plate and cool for at least 10 minutes so it doesn't crack when you roll. 

Combine the cream cheese, maple syrup, miso, and cinnamon in a bowl and stir with a fork until smooth. Spread 2 tablespoons of the mixture on each cooled pancake, leaving a 1-inch border around the edges. Crumble 1 slice of bacon over the cream cheese on each pancake, then arrange the strawberry slices on top of the bacon. Starting from any end, roll the pancakes into cylinders, then cut into 1-inch pinwheels. Stand the pinwheels up on a plate and drizzle with maple syrup.