In a large mixing bowl, combine 1 cup of all-purpose flour, 2 tablespoons of granulated sugar, 2 teaspoons of baking powder, ¼ teaspoon of salt, and ½ teaspoon of ground cinnamon. Whisk until evenly blended.

In a separate bowl, whisk together ¾ cup of milk, 1 large egg, and 2 tablespoons of melted unsalted butter until well blended. Gently incorporate the mashed banana and 1 teaspoon of vanilla extract.

Pour the wet ingredients into the bowl of dry ingredients, stirring gently until just combined.

Heat a non-stick skillet over medium heat and lightly grease the surface with butter or oil.

Pour ¼ cup of the batter onto the skillet for each pancake and watch for bubbles to form.

Carefully flip the pancakes and cook for an additional 1-2 minutes until golden brown.

Remove the pancakes from the skillet and keep warm while repeating with the remaining batter.

Serve the pancakes warm with your choice of toppings, like maple syrup or sliced bananas.