In a medium bowl, whisk together 2 large eggs, 1 1/4 cups of whole milk, 1 teaspoon of vanilla extract, and 4 tablespoons of melted unsalted butter until smooth.

Sift 2 cups of all-purpose flour, 1/2 teaspoon of salt, 1 teaspoon of ground cinnamon, and 1 tablespoon of baking powder into the wet mixture and gently mix until smooth.

Preheat a skillet over medium-low heat to about 325°F (165°C) for even cooking.

Melt a pat of butter in the skillet to coat the surface.

Pour 1/4 cup of the pancake batter into the skillet for each pancake and cook for 1.5 minutes until bubbles form.

Flip the pancakes and cook for another 1.5 minutes until golden brown.

Stack the pancakes on a plate and serve warm with syrup, fruit, or whipped cream.