In a mixing bowl, mash the ripe banana until smooth with just a few small lumps.

Whisk in the egg, milk, melted butter (or oil), and vanilla until well combined.

In another bowl, whisk together flour, sugar, baking powder, salt, and cinnamon (if using). Add the dry ingredients to the banana mixture. Gently fold until just combined — don’t overmix; a few lumps are okay.

Heat a non-stick skillet or griddle over medium heat and lightly grease it. Pour about ¼ cup of batter for each pancake. Cook 2–3 minutes until bubbles form on the surface, then flip and cook another 1–2 minutes until golden. Stack them high and serve with sliced bananas, maple syrup, nuts, or even a sprinkle of chocolate chips.