In a mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, brown sugar, ground cinnamon, and a pinch of salt.

In a separate bowl, blend together the buttermilk, beaten egg, and vanilla extract until smooth.

Gently fold the wet mixture into the dry ingredients using a spatula until just combined.

Preheat your griddle over medium heat, about 350°F (175°C).

Pour a generous scoop of batter onto the hot griddle for each pancake, using about 1/4 cup per pancake.

While the pancakes cook, melt some unsalted butter in a small bowl and mix in granulated sugar and a sprinkle of cinnamon for the coating.

Immediately after cooking, brush the warm pancakes with the melted butter and then sprinkle the cinnamon sugar mixture generously over them.

For the creamy vanilla sauce, combine granulated sugar, cornstarch, half-and-half, and butter in a saucepan over medium heat and stir until thickened.