In a large mixing bowl, sift together the flour, baking powder, sugar, salt, and ground cinnamon if desired.

In a separate bowl, whisk together the eggs until frothy, then add the milk, melted butter, and vanilla extract. Mix until just blended.

Gently fold the wet mixture into the dry ingredients until just combined, being careful not to overmix.

Allow the batter to rest for 5-10 minutes.

Preheat a lightly greased skillet or griddle over medium heat, around 350°F.

Pour about 1/4 cup of batter per pancake onto the hot surface. Cook until bubbles form, then flip and cook until golden brown.

Serve warm with cajeta, fresh fruits, or shredded cheese.