Chill the bowl and whisk of an electric mixer.
Scrape the pulp from 1/2 the vanilla bean, reserving the rest for another time. Add it to the chilled bowl along with the whipping cream and powdered sugar. Whip until the cream forms soft peaks. Refrigerate until serving.
In a medium-size mixing bowl, combine flour, salt, baking powder, baking soda, sugar and cinnamon.
Whisk eggs in a large mixing bowl. Add in milk, buttermilk, vanilla and vegetable oil, mixing until thoroughly combine. Fold in the flour mixture and allow batter to rest for 10 minutes.
Heat a griddle or heavy skillet over medium heat until it is hot enough to make a few drops of water scatter before evaporating. Brush griddle with vegetable oil and ladle 1/4 c batter onto the skillet for each pancake.
Cook until they bubble on top, about 2 minutes. Flip and cook until golden.
For the sultry experience, feed pancakes to each other straight off the griddle, topping each (or each other) with strawberries, freshly whipped cream and a drizzle of maple syrup.