Gather all your ingredients and measure them accurately.
In a microwave-safe bowl, melt 5 tablespoons of unsalted butter and allow it to cool slightly.
In a large mixing bowl, whisk together 1 1/3 cups of milk, 1 large egg, and 1 tablespoon of pure vanilla extract until combined. Stir in the melted butter.
In another bowl, combine 1 3/4 cups of all-purpose flour, 1/4 cup of granulated sugar, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, 3/4 teaspoon of salt, and optional 1/4 teaspoon of ground cinnamon. Mix well.
Gently pour the dry ingredients into the wet mixture. Stir until just combined, being careful not to overmix.
Preheat a non-stick skillet or griddle over medium heat. Test readiness by sprinkling a few drops of water; they should dance and evaporate.
Pour about 1/4 cup of batter for each pancake onto the hot skillet. Cook until bubbles form and edges look set, about 2-3 minutes.
Carefully flip the pancakes and cook for another 1-2 minutes until golden brown. Transfer to a cooling rack.
Stack the pancakes high and serve with your favorite toppings.
