1. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon until evenly combined.
2. In a separate bowl, beat the eggs and then add the buttermilk, vanilla extract, and melted butter, stirring until well incorporated.
3. Make a well in the center of the dry ingredients and pour in the wet ingredients. Gently fold the batter until just combined. It’s okay if there are some lumps; overmixing can lead to dense pancakes.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray.
5. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip the pancakes and cook for another 1-2 minutes, until golden brown and cooked through.
7. Repeat with the remaining batter, adjusting the heat as necessary.

Cooking these pancakes reminds me of the patience I learned while helping my abuela in the kitchen. A little time and care make all the difference!