In a large bowl, whisk together the dry ingredients (flour, sugar, ground cinnamon, baking powder, and salt).

In a medium bowl, combine the buttermilk, egg, vegetable oil, and vanilla extract. Whisk together until well combined.

Pour the wet ingredients into the dry ingredients and whisk together until just combined. Do not overmix.

Preheat a nonstick skillet and spray or brush with vegetable oil. Add a scant ¼ cup of pancake batter to the pan and cook over medium-low heat for about 2 minutes or until small bubbles form at the surface and the bottom is golden. Set aside.

Carefully flip and cook for another 30 seconds to 1 minute or until the pancake is fully cooked. Repeat until all pancakes are cooked.

Combine ¼ cup sugar and ½ teaspoon ground cinnamon and whisk together. Put the cinnamon sugar in an empty spice container with a shaker lid or spread it on a plate.

After cooking the pancakes, brush each pancake with melted butter on both sides and dredge with cinnamon sugar or sprinkle cinnamon sugar on top. Set aside.

Serve pancakes coated in cinnamon sugar with chocolate sauce or condensed milk.