Ingredients:

• 4 cups all-purpose flour
• 1/3 cup sugar
• 1 tablespoon baking powder
• 2 teaspoon baking soda
• 1/2 teaspoon salt
• 4 cups buttermilk
• 1 tablespoon vanilla extract
• 1 teaspoon ground cinnamon
• 2 eggs
• 1/2 cup melted butter
• extra butter and syrup for serving as desired

Directions:

1. Melt the butter and set aside to cool down slightly. If too hot it will scramble your eggs.
2. Mix together the flour, sugar, baking powder, baking soda, and salt to a large bowl.
3. In a separate bowl, mix the buttermilk, vanilla, ground cinnamon and egg. Add melted butter and blend well.
4. Slowly pour the wet ingredients into the dry ingredients, stirring until it is just mixed. Do not over mix or the pancakes will be flat.
5. Set pancake batter aside and heat up a large skillet over medium-low heat. Add a bit of butter to the preheated pan and spread it out to cover the bottom.
6. Use a 1/4 cup measuring cup to scoop the pancake batter onto the griddle or skillet.
7. Let the pancake cook about 2-3 minutes. You’ll notice bubbles popping up on the surface of the pancake, when the edges look set, carefully flip the pancake over. Cook another 2-4 minutes on the other side until golden.
8. Remove to a plate and place in warm oven (175 degrees) to keep warm. Serve hot with butter and syrup.