In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon, and salt until thoroughly combined.

In a separate bowl, pour in the cultured buttermilk, crack in the large egg, add the vanilla extract, and mix in the melted unsalted butter. Whisk until the wet ingredients are smooth and fully incorporated.

Gently pour the wet mixture into the dry ingredients and fold them together. Stir until just combined, making sure not to overmix.

While the batter rests, preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or oil.

Using a 1/4 cup measuring cup, pour the batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes.

Carefully flip the pancake using a spatula and cook for another 2 minutes or until the second side turns golden brown.

Once cooked, transfer pancakes to a warm plate and repeat with the remaining batter. Serve warm with your favorite toppings.