In a large mixing bowl, whisk together 1 cup of all-purpose flour, 2 tablespoons of sugar, 2 teaspoons of baking powder, ½ teaspoon of baking soda, 1 teaspoon of ground cinnamon, and a pinch of salt until combined.

In a separate bowl, combine 1 cup of buttermilk, 1 large egg, 2 tablespoons of melted butter, and 1 teaspoon of vanilla extract. Whisk until fully incorporated.

Pour the wet mixture into the bowl with the dry ingredients and gently stir until just combined.

Allow the pancake batter to rest for about 5 minutes.

Heat a nonstick skillet over medium heat and add a little butter to coat.

Using a ¼ cup measuring cup, pour the batter onto the skillet, spacing them apart. Cook until bubbles form on the surface, about 2–3 minutes.

Carefully flip each pancake and continue to cook for an additional 1–2 minutes until golden brown.

Serve warm with your favorite toppings.