In a large mixing bowl, sift together 2 cups of all-purpose flour, 2 tablespoons baking powder, 2 tablespoons sugar, 1 teaspoon salt, and 1 teaspoon ground cinnamon.

In a separate bowl, whisk together 2 large eggs until frothy, then gradually mix in 1 ¾ cups of milk, 3 tablespoons of melted butter, and 1 teaspoon of vanilla extract.

Gently fold the wet ingredients into the dry mixture using a spatula. Stir just until combined.

Let the batter rest for 5 to 10 minutes at room temperature.

Heat a non-stick skillet or griddle over medium heat, lightly grease the surface with butter or cooking oil.

Pour ¼ cup of batter onto the griddle for each pancake. Cook for 2-3 minutes until bubbles form and edges look dry. Flip and cook for another 1-2 minutes.

Transfer warm pancakes to a plate and serve immediately.