• In a small bowl sift together the flour, baking powder, baking soda, cinnamon, and salt. 
• In a separate large bowl combine the sugar and butter, whisk to combine. 
• Add the milk, eggs, yogurt and vanilla into the sugar mixture and whisk thoroughly to combine. 
• Add the flour mixture into the wet ingredients and stir until fully combined. 
• In a large frying pan or on a flat top griddle over medium-low heat, melt some butter and add ⅓ cup of the pancake batter to the heated griddle or frying pan. Leave about ½ inch spacing between the pancakes. 
• Cook until you see bubbles all over the surface of the pancake, this should take about 2-3 minutes. Using a flipper, flip the pancake over and cook for an additional 2 minutes or until golden brown. 
• Repeat steps 5-6 until all of the pancake batter has been used. 

To keep the pancakes warm (until you are ready to serve):

• Place a baking sheet fitted with a wire rack into the oven and heat the oven to 215°F. Transfer the pancakes directly onto the wire rack when they have finished cooking. 
• Serve with fresh fruit, maple syrup, and butter.