In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, salt, and ground cinnamon.

In a separate bowl, whisk together milk, egg, and melted butter. Add the mashed banana and vanilla extract, mixing until smooth.

Pour the wet mixture into the dry ingredients and stir gently until just combined, leaving the batter slightly lumpy.

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

Pour ¼ cup of batter onto the skillet for each pancake and cook for 2-3 minutes until bubbles form.

Flip the pancakes and cook for another 1-2 minutes until golden brown.

Serve warm with your favorite toppings.