Begin by gathering all your ingredients. This simple act sets the tone for a fuss-free cooking experience. Measure out your buttermilk, eggs, and dry ingredients. It’s all about being organized.

In a mixing bowl, whisk the eggs until they're light and frothy. Add the cultured buttermilk and melted butter, giving everything a good mix. Don’t forget the vanilla extract! This adds depth to your batter.

In another bowl, sift together the flour, superfine sugar, baking soda, and ground cinnamon. Sifting helps to aerate the flour, giving you a lighter pancake.

Now, pour the wet mixture into the dry mixture. Stir gently until combined. Don’t overmix. Lumps are just fine. Let the batter rest for a few minutes while you heat your skillet.

Heat a non-stick skillet over medium heat and melt a small amount of butter. Pour a ladleful of batter onto the skillet. When you see bubbles forming on top, it’s time to flip. Cook the other side until golden brown.

Stack your pancakes high on a plate. Top generously with fresh blueberries and a drizzle of maple syrup. Take a moment to appreciate the colors and aromas before digging in.