1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt until evenly combined.
2. In a separate bowl, beat the egg and then whisk in the buttermilk, melted butter, and vanilla extract. Make sure the butter isn’t too hot or it will cook the egg.
3. Pour the wet ingredients into the dry ingredients and gently fold together with a spatula. It’s okay if the batter is a bit lumpy; overmixing can make the pancakes tough.
4. If using, fold in the chopped pecans or walnuts for a delightful crunch.
5. Heat a non-stick skillet or griddle over medium heat and brush lightly with melted butter. You’ll know it’s ready when a few drops of water dance on the surface.
6. Pour about ¼ cup of batter per pancake onto the skillet. Cook for 2-3 minutes until bubbles form on the surface and the edges look set.
7. Flip carefully and cook for another 2 minutes on the other side until golden and cooked through.
8. Transfer to a warm plate and cover loosely with foil while you cook the remaining pancakes to keep them warm and soft.

One personal tip from my years of cooking with my daughters: patience is key. Let the batter rest for 5-10 minutes before cooking to allow the ingredients to meld and the pancakes to be even fluffier. Also, I encourage using a cast-iron skillet for that perfect browning—something my Nonna Rosa swore by for everything from pancakes to her famous marinara.