In a medium mixing bowl combine mashed banana, milk, eggs, and vanilla and whisk together until thoroughly combined.

Slowly drizzle melted, cooled butter into milk mixture and whisk until combined. Set aside while you prepare your dry ingredients.

In a separate large mixing bowl, whisk together flour, sugar, cinnamon, baking powder, baking soda, and salt until well combined and any clumps are broken up.

Pour the milk mixture into the center of the dry ingredients and use a spatula to gently fold the ingredients together until just combined. Don’t overmix your batter or pancakes will be dense, some small lumps remaining is fine!

Set your batter aside and lightly brush your skillet with cooking oil. Turn your stovetop heat to medium-low and allow the skillet to heat for several minutes, if you hover your hand several inches above the pan you should feel the heat radiating from it.

Scoop pancake batter (I like to scoop mine to be about ½ – ⅔ cup) into the center of the skillet.

Cook until the edges begin to appear cooked and bubbles forming in the batter begin to burst, then carefully flip the pancake and cook until the other side is golden brown and cooked through.

Remove to a plate and repeat the process until you’ve used all of the batter. Lightly brush the skillet with additional oil between each pancake.

Serve warm, we like ours served with butter and maple syrup.