In a large mixing bowl, whisk together the flour, sugar, and cinnamon until well combined. Add milk, eggs, and melted butter; stir gently until just mixed.

Place a griddle over medium-low heat and preheat for 5 minutes. To test, sprinkle a few drops of water—if they sizzle, it's ready.

Ladle the batter onto the griddle, forming rounds about 3-4 inches in diameter. Cook undisturbed for 3-4 minutes.

Flip each pancake carefully and cook for an additional 2-3 minutes until golden brown.

Transfer the pancakes to a warm plate, dust with cinnamon sugar mixture while still warm, and serve hot.

If storing, allow pancakes to cool and keep in an airtight container for up to 3 days or freeze for 2 months.