In a large mixing bowl, sift together the all-purpose flour, sugar, baking powder, baking soda, ground cinnamon, and salt.

In a separate bowl, blend the buttermilk, large egg, melted butter, and vanilla extract until smooth.

Gently pour the wet mixture into the bowl with the dry ingredients and stir until just combined.

Allow the pancake batter to rest for about 5 minutes.

Preheat a nonstick skillet over medium heat and melt a small pat of butter.

Pour about ¼ cup of batter onto the skillet for each pancake and cook until bubbles appear.

After flipping, cook until the other side is golden brown for 1 to 2 minutes more.

Serve your pancakes warm with butter and maple syrup.