Add flour, sugar, baking powder, baking soda, cinnamon and sea salt to a large bowl, whisking to combine. In a medium bowl, whisk together buttermilk, eggs and vanilla. Pour the wet ingredients into the dry ingredients, and mix just until combined (you'll still see a few lumps). Fold in the melted butter. If you've got the time, let the batter rest for 30 minutes.

While the batter is resting, preheat a cast-iron skillet over medium-high heat or an electric griddle to 375°F. Brush the skillet lightly with melted butter. Using a ladle, pour pools of batter on the hot skillet. I can get 3 pancakes on a 12-inch skillet or 6 on a rectangular electric skillet. Adjust the size of your pancakes based on taste (I like mine not too small, but not too big). When the pancakes have bubbles on top and are slightly dry around the edges, about 1 to 2 minutes, flip over. Cook on the other side for an additional minute, until golden. Repeat with the remaining batter. You can keep the finished pancakes on a baking sheet in the oven at 175°F covered with a clean kitchen towel.

While the pancakes are cooking, prepare the whipped cream. Add the cream, sugar, lemon zest and lemon juice to the bowl of a stand mixer fitted with the whisk attachment. Whisk on high until soft peaks form.