In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon (if using). Sifting the dry ingredients can help prevent lumps and ensures an even mixture.
Step 2: Mix the Wet Ingredients
In a separate bowl, mash the ripe banana with a fork until smooth but slightly chunky. You want the banana to provide texture, so don’t over-mash it.
Add the egg, milk, melted butter, and vanilla extract to the mashed banana. Whisk everything together until well combined.
Step 3: Combine Wet and Dry Ingredients
Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or spoon, gently stir the mixture until just combined. Be careful not to overmix—lumps are okay, but do not leave any dry flour pockets. Overmixing can lead to dense pancakes, so stop mixing as soon as the ingredients are incorporated.
Step 4: Heat the Pan or Griddle
Place a large skillet or griddle on medium heat and add a small amount of butter. Allow it to melt and coat the surface evenly. You can also use a non-stick spray if you prefer.
To test if the pan is hot enough, sprinkle a drop of water onto the surface. If it sizzles, the pan is ready.
Step 5: Cook the Pancakes
Spoon about ¼ cup of batter onto the hot skillet for each pancake. Use the back of the spoon to gently spread the batter into a round shape if necessary. Cook for 2-3 minutes until bubbles form on the surface of the pancake and the edges start to look set.
Flip the pancake carefully with a spatula and cook for another 1-2 minutes on the other side, until golden brown and fully cooked through. Repeat with the remaining batter, adding more butter to the pan as needed.
