Prepare the Butter: Melt the ¼ cup of butter and set it aside to cool to a lukewarm temperature.

Mix the Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.

Combine the Wet Ingredients: In a separate medium bowl, whisk the buttermilk, egg, vanilla extract, and ground cinnamon. Add the slightly cooled melted butter and whisk again until smooth.

Combine Wet and Dry: Create a well in the center of the dry ingredients. Pour the wet mixture into the dry. Using a rubber spatula, gently fold the ingredients together until just combined. Do not over-mix! The batter should be thick and very lumpy. This is the key to fluffy pancakes.

Preheat the Griddle: Heat a large skillet or griddle over medium-low heat. Add a small pat of butter and spread it evenly.

Cook the Pancakes: Scoop the batter using a ¼-cup measure onto the hot griddle. Cook for 2-3 minutes, until bubbles form on the surface and pop, and the edges look dry and set.

Flip & Finish: Confidently flip the pancake and cook for another 2 minutes on the second side until golden brown.

Keep Warm & Serve: Transfer cooked pancakes to a plate covered with a towel or keep them on a baking sheet in a 200°F (93°C) oven until ready to serve. Serve hot with your favorite toppings.