1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon (if using). This dry mix is the foundation of your pancakes, so make sure it’s well combined.
2. In a separate bowl, beat the eggs lightly. Add the buttermilk and vanilla extract, stirring to blend the wet ingredients.
3. Slowly pour the wet mixture into the dry ingredients, stirring gently with a wooden spoon or spatula. The batter should be slightly lumpy—that’s perfect. Overmixing leads to tough pancakes.
4. Fold in the melted butter last, ensuring it’s evenly distributed. This adds richness and helps achieve that tender crumb Mama Lou loved.
5. Heat a non-stick skillet or griddle over medium heat and brush lightly with butter. When the pan is hot, pour 1/4 cup of batter for each pancake.
6. Cook for about 2-3 minutes until bubbles form on the surface and the edges look set. Flip carefully with a spatula and cook another 2 minutes until the other side is golden brown.
7. Transfer cooked pancakes to a warm plate and keep covered loosely with foil while you finish the batch. This step is key—Mama Lou always told me not to rush or stack them cold, or you lose that fresh warmth.

One personal trick I learned from cooking with Ouma is to keep the heat moderate. Too hot, and you risk burning the outside while leaving the center uncooked. Patience here yields that perfect tender texture every time.