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 together until well blended.

In a separate bowl, beat together 1 cup of milk, 1 large egg, 2 tablespoons of melted unsalted butter, 1 ripe mashed banana, and 1 teaspoon of vanilla extract until just combined.

Pour the wet mixture into the dry ingredients. Gently fold together until just combined, ensuring the batter is lumpy.

Heat a non-stick skillet over medium heat. Lightly grease the surface and allow to get hot for 2-3 minutes.

Pour about ¼ cup of batter onto the skillet. Cook until bubbles form on the surface, about 2-3 minutes.

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

Transfer finished pancakes to a plate and keep warm in a low oven while cooking remaining batter.

Serve warm with maple syrup, fresh fruit, yogurt, or toppings of choice.