• Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and ground cinnamon until well combined.
• Combine Wet Ingredients: In another bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until smooth.
• Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.
• Heat the Pan: Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
• Pour Batter: For each pancake, pour about 1/4 cup of batter onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
• Flip: Carefully flip the pancake and cook for an additional 1-2 minutes, or until golden brown and cooked through.
• Repeat: Continue with the remaining batter, adding more butter or oil to the skillet as needed.
• Plate the Pancakes: Stack the pancakes on plates.
• Add Toppings: Serve warm with maple syrup and fresh fruit if desired.