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

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

Gently pour the wet mixture into the dry ingredients, folding them together until just combined. Let the batter rest for about 5 minutes.

Preheat a nonstick skillet over medium heat for about 2 minutes, lightly greasing it with a pat of butter.

Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.

Transfer the pancakes to a warm plate or keep warm in a 200°F oven while cooking the remaining pancakes.