In a medium-sized bowl whisk together the bananas, melted butter, egg, buttermilk & vanilla until well combined. Set aside.
In a separate large bowl, whisk the flour, cinnamon, baking powder salt & brown sugar.
Fold the wet ingredients into the dry ingredients using a large wooden spoon or rubber spatula until just combined.
Turn on a griddle to 350F degrees or heat a large frying pan to medium heat. Lightly grease with butter or non-stick cooking spray.
Pour about ¼ cup of batter onto the griddle or pan for each pancake. Cook for about 2-4 minutes until small bubbles begin to form on the uncooked side, then flip the pancakes and continue cooking for about 2-3 minutes until both sides are golden brown.
Coat griddle/frying pan with butter or non-stick cooking spray between each pancake batch.
Serve immediately either plain, with maple syrup, fresh fruit or your favorite pancake toppings.