Brown Sugar Pancakes

In a large mixing bowl, whisk together all-purpose flour, brown sugar, baking soda, baking powder, ground cinnamon, and salt until well combined.
In a separate bowl, whisk together buttermilk, room temperature eggs, melted unsalted butter, maple syrup, and vanilla extract until smooth.
Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix, as this can result in tough pancakes.
Preheat a griddle or non-stick skillet over medium heat. Lightly grease the cooking surface with butter or cooking spray.
Pour about 1/4 cup of pancake batter onto the hot griddle for each pancake. Cook until bubbles form on the surface of the pancakes and the edges look set, then flip and cook for an additional 1-2 minutes, or until golden brown and cooked through.
Transfer the cooked pancakes to a plate and keep warm while you cook the remaining batter. Serve the pancakes warm with additional butter, maple syrup, and your favorite toppings.