In a medium sized bow, combine the flour, baking powder, baking soda, cinnamon, salt, and sugar.

In a separate bowl, whisk together the buttermilk, eggs, butter, and vanilla. Add the bananas and mix well. Add the wet ingredients to the dry and mix until just combined.

Heat some butter on a skillet at medium heat. Ladle the pancake mixture into the skillet. Cook until the edges start to set and is the pancake is golden brown. Flip and cook until the other side is golden brown. Lower temperature to medium low if pancakes are browning faster than they’re fully cooking.

Serve with whipped cream, fruit syrup, maple syrup, or other topping of choice.