Preheat an electric griddle to 350 degrees F or heat a nonstick fry pan over medium heat.
In a medium bowl, combine flour, baking powder, baking soda, sea salt and cinnamon, set aside.
In a large bowl, whisk together melted butter and granulated sugar until combined.
Add eggs, buttermilk and vanilla and whisk until smooth.
Pour the dry ingredients into the wet ingredients and stir/whisk until the batter is smooth.
Melt ½ TBS butter onto the preheated griddle and spread it out with a spatula to ensure it’s evenly distributed over the surface.
Pour batter in ¼ cup portions onto the pre-heated, buttered griddle.
Cook on the first side for about 2-3 minutes or until the middle begins to bubble and the sides look set.
Flip and cook for 1-2 more minutes until the second side is browned and the pancakes puff slightly.
Repeat until all the batter has been used, melting fresh butter onto the griddle with each new batch of pancakes.
Serve warm with maple syrup.
Video
Notes
Ingredient Substitutions
All-purpose flour. You can substitute up to ½ cup of the all-purpose flour with whole wheat, white whole wheat, or whole wheat pastry flour (or check out this whole wheat pancakes recipe).
Salted butter. Unsalted butter, ghee or coconut oil are all good substitutes for salted butter.
Granulated sugar. white sugar, organic cane sugar, coconut sugar, and even light brown sugar can all be used in this recipe.
Buttermilk. Use regular or low-fat buttermilk.
Butter for cooking. Cooking pancakes in butter makes them extra delicious. You could use cooking spray or another oil if desired, but nothing beats a buttermilk pancake cooked in butter.
Keep WarmIf you'd prefer to serve all the buttermilk pancakes at the same time nice and warm, preheat your oven to 200 degrees F. As the pancakes come off the griddle, transfer them to a large baking sheet and put them in the oven to stay warm. StoreStore any leftover buttermilk pancakes in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 3 months.FreezeTo freeze, put leftover pancakes in a single layer on a baking sheet to flash-freeze.Once they're frozen, transfer the buttermilk pancakes to an airtight container or ziplock bag. Reheat in the microwave or toaster and you have an easy, delicious breakfast ready in seconds.