Heat a 12-inch nonstick skillet over medium heat (on the low end of medium). You want it to heat for about 5 minutes.
Whisk flour, sugar, baking powder, baking soda, salt, and cinnamon in a medium bowl.
In another bowl whisk the buttermilk, egg, and melted butter until combined.
Make a well in the center of the dry ingredients and pour the milk mixture over, whisking or stirring gently to combine. It’s ok for a few lumps to remain. You don’t want to overmix–you want it to be light, airy, and loose.
Add 1 teaspoon of oil and a bit of butter to your heated skillet and spread with a pastry brush to cover the surface. To scoop the batter into the skillet, I like to use my ¼ cup cookie scoop. You’ll be able to fit 3 pancakes into your pan. When you release the batter from the scoop into the pan, flatten each pancake down gently just to spread the batter a bit. Cook until you can slide a thin spatula under your pancake and check to see that it’s a deep golden brown, about 1 ½ minutes. Flip and cook until the other side is also golden brown, 1-1 ½ minutes. Serve immediately or keep warm in the oven on a large cooling rack resting on a cookie sheet.
*We love Better Than Honey Butter, which is in this photo, and fresh berries.
*You can add ⅓ c. of mini semi-sweet chocolate chips to the batter and then top your pancakes with strawberries and fresh whipped cream (a huge favorite!).
*For blueberry pancakes, I add fresh or frozen blueberries to each pancake after I have scooped the batter into the pan. After I’ve spread the batter I gently press about 8 blueberries into the uncooked pancake batter, cook for a minute, and then flip to finish cooking on the other side.