In a large mixing bowl, sift together the all-purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon, and salt. Sifting helps to aerate the flour and remove any lumps, ensuring a smooth batter.

In a separate bowl, whisk together the buttermilk, beaten egg, melted butter, and vanilla extract until well combined. Mixing these ingredients separately ensures that the egg is fully incorporated and the mixture is smooth.

Pour the wet ingredients into the dry ingredients. Gently stir with a whisk or spatula until just combined. Be careful not to overmix; a few lumps are okay. Overmixing can lead to tough pancakes.

Preheat a griddle or non-stick skillet over medium heat. Lightly grease the surface with vegetable oil. A properly heated surface is crucial for even cooking and achieving a golden-brown color.

Using a ladle, pour about 1/4 cup of batter onto the hot griddle for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.

Carefully flip the pancakes using a spatula and cook for an additional 1-2 minutes on the other side until golden brown. Flipping too soon can result in undercooked pancakes.

Remove the pancakes from the griddle and keep warm in a low oven while you cook the remaining batter. Serve warm with maple syrup, fresh fruit, or your favorite toppings.