In a large mixing bowl, whisk together 1 cup of all-purpose flour, 2 tablespoons of granulated sugar, 1 teaspoon of baking powder, 1 teaspoon of baking soda, ¼ teaspoon of salt, and if desired, ½ teaspoon of ground cinnamon until fully combined.

In a separate medium bowl, lightly beat 2 large eggs until frothy, then incorporate 1 cup of buttermilk and 1 teaspoon of vanilla extract until smooth and creamy.

Gradually pour the wet mixture into the dry ingredients while gently stirring with a spatula, ensuring not to overmix; it's fine if the batter is slightly lumpy.

Melt 2 tablespoons of unsalted butter and allow it to cool slightly before folding it into the pancake batter.

Preheat a non-stick skillet over medium heat and lightly grease it with melted butter. Scoop ¼ cup of batter onto the skillet for each pancake.

Flip the pancakes when bubbles form on the surface and cook for an additional 1-2 minutes until golden brown.

Transfer cooked pancakes to a plate and cover with foil to keep warm while repeating the cooking process with remaining batter.