Melt the Butter: Begin by melting ¼ cup of butter in a small saucepan over low heat. Allow it to cool slightly after melting.

Whisk Dry Ingredients: In a large mixing bowl, combine 2 cups of all-purpose flour, 3 tablespoons of white sugar, 1 ½ teaspoons of baking powder, 1 teaspoon of baking soda, and ¼ teaspoon of salt.

Mix Wet Ingredients: In a separate bowl, whisk together 2 cups of buttermilk, 1 ½ teaspoons of vanilla extract, ½ teaspoon of ground cinnamon, and 1 egg. Slowly stir in the melted butter.

Combine Wet and Dry Mixtures: Carefully pour the wet mixture into your bowl of dry ingredients, stirring gently until just combined.

Prepare the Skillet: Heat a skillet or griddle over medium-low heat and add a thin layer of butter.

Pour the Batter: Using a measuring cup, scoop your pancake batter and pour it into the hot skillet, creating circular shapes.

Cook and Flip: Cook until bubbles begin to form on the surface, then flip each pancake and cook for an additional 2 minutes or until golden brown.

Keep Warm and Serve: Once cooked, remove the pancakes and keep them warm until ready to serve with your favorite toppings.