Step 1

In your mixer's bowl beat eggs on medium speed until frothy.

Step 2

Add buttermilk, melted butter and vanilla; continue to beat until just blended. Set aside.

Step 3

In a separate bowl, combine flour, sugar, baking powder, baking soda, cinnamon, and salt; whisk until thoroughly incorporated.

Step 4

Add the flour mixture to the buttermilk mixture and, using a wooden spoon or a rubber spatula, mix just enough to combine; batter should be creamy, but lumpy. DO NOT OVERMIX.

Step 5

Allow the batter to rest for 5 minutes.

Step 6

Heat a heavy-bottomed skillet or griddle over high heat.

Step 7

Lightly grease the skillet with vegetable oil or nonstick cooking spray.

Step 8

Lower the heat to medium-high and pour about 1/4 cup of batter into the skillet for each pancake - make sure there is enough space between the pancakes because they will expand during cooking.

Step 9

Cook pancakes for about 2 minutes, or until batter is set and bubbles cover the top while the bottom is golden brown. If the pancakes are cooking too fast on the outside but still doughy on the inside, lower the heat to medium.

Step 10

Flip the pancakes and continue to cook for 1 minute or until golden brown on the bottom.

Step 11

Repeat with remaining batter, adding more oil to pan as necessary.

Step 12

Serve immediately.