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

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 smooth.

Gently pour the wet ingredients into the bowl with the dry mixture and fold together until just combined. Allow the batter to rest for about 5 minutes.

Heat a nonstick skillet or griddle over medium heat, adding a small pat of butter to coat the surface lightly.

Scoop about 1/4 cup of pancake batter onto the hot skillet for each pancake. Cook for 2-3 minutes until bubbles form on top.

Flip each pancake and cook for another 1-2 minutes until golden brown. Serve warm.