Sift the flour, baking powder and cinnamon into a bowl and make a well in the centre. Pour in the eggs, buttermilk, skimmed milk and vanilla extract and beat to a smooth batter.
Place the bacon on a foil-lined baking sheet under a preheated grill for 5–6 minutes or until the fat has melted away and the bacon is crispy. Keep warm.
Melt a little butter in a large, nonstick frying pan over a medium heat and pour 4 spoonfuls of batter into the pan to make 4 small, thick pancakes. Cook for 2–3 minutes, then flip over and cook for a further 2–3 minutes until golden. Remove and repeat the process to make 12 pancakes, or until the batter is finished, stacking up the pancakes and keeping them warm.
Serve the pancakes in little piles with the crispy bacon and drizzled with the maple syrup.