Whisk together the eggs, whole milk, vanilla extract, melted butter, and brown sugar until smooth.

Sift together the all-purpose flour, salt, ground cinnamon, and baking powder into the wet mixture and gently whisk until just combined.

Preheat your skillet over medium-low heat to about 325°F (165°C).

Pour approximately ¼ cup of the batter onto the skillet for each pancake. Cook until edges are set and bubbles form, about 1.5 minutes.

Flip each pancake and cook the other side for an additional minute until golden brown.

Serve hot, drizzling with maple syrup and adding a pat of butter if desired.