Heat a large skillet or griddle over medium heat.
In a medium bowl, combine the flour, sugar, cinnamon, baking powder, baking soda, and salt. Whisk to combine.
In a small bowl, mix together the buttermilk, egg, oil, and vanilla.
Stir the wet ingredients into the dry ingredients until combined but still slightly lumpy.
Pour 1/4 cup of batter onto a heated griddle or skillet. Cook for 3 minutes or until bubbles have formed on the surface and popped. Flip the pancake and continue cooking until cooked through. Repeat with remaining batter.
Set pancakes aside until cool enough to handle. Meanwhile, in a shallow dish, such as a pie plate, whisk together the eggs, milk, and cinnamon.
Dip each pancake in the egg mixture and let sit for 15 seconds per side. Transfer to the griddle and cook for 2 more minutes per side.
Serve with maple syrup, whipped cream, and fresh fruit, as desired.