In a large mixing bowl, combine 1 cup of all-purpose flour, 2 tablespoons of sugar, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon ground cinnamon, and a pinch of salt. Whisk thoroughly until well blended.

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

Gently pour the wet mixture into the bowl with the dry ingredients, folding them together. Stir just until no dry flour is visible; let sit for about 5 minutes.

Preheat a non-stick skillet or griddle over medium heat, greasing lightly with butter or cooking spray for about 2 minutes.

Using a 1/4 cup measuring cup, pour pancake batter onto the skillet. Cook until bubbles form and edges look set, about 2-3 minutes.

Carefully flip each pancake using a spatula, and cook for an additional 1-2 minutes until golden brown.

Serve warm with your favorite toppings like maple syrup or fresh fruit.