Melt the butter and set aside to cool down slightly.

In a mixing bowl, add the flour, sugar, baking powder, baking soda, and salt. Whisk to combine all dry ingredients well.

In a separate bowl, combine buttermilk, vanilla, ground cinnamon, and egg. Whisk to combine. Add melted butter and whisk again.

Slowly pour the wet ingredients into the dry ingredients, whisking and stirring until combined. Stop mixing to keep the pancakes light and fluffy.

Set pancake batter aside and heat a large skillet or griddle over MED-LOW heat. Add a bit of butter to the preheated griddle and spread it out.

Use a 1/4 or 1/3 cup measuring cup to scoop the pancake batter onto the griddle or skillet. Slowly pour it onto the surface, circling outwards to make a nice circle.

Let the pancake cook for about 2-3 minutes until bubbles form on the surface and the edges look set. Carefully flip the pancake over and cook for another 2 minutes on the other side.

Remove to a plate and cover with a kitchen towel or keep in a low heat oven (175-200 degrees) until ready to serve.