In a large mixing bowl, combine flour, sugar, baking powder, baking soda, cinnamon, and salt. Whisk until evenly mixed.

In another bowl, whisk together buttermilk, egg, melted butter, and vanilla extract until smooth.

Gently pour the wet ingredients into the dry ingredients, stirring until just combined. Let the batter rest for 5 minutes.

Preheat a nonstick skillet over medium heat and grease with butter.

Pour ¼ cup of batter onto the skillet and cook until bubbles form and edges look set, about 2-3 minutes.

Flip the pancakes and cook for 1-2 minutes until golden brown and fluffy.

Serve warm, stacking on a plate, and add a dollop of butter and drizzle of maple syrup.