In a bowl, combine flour, sugar, baking powder, salt, and cinnamon. Whisk until well blended and set aside.

In a separate medium bowl, combine beaten egg, milk, melted butter, vanilla extract, and mashed bananas. Whisk until thoroughly mixed.

Carefully add the dry ingredients to the wet ingredients. Whisk until just combined; the batter should be a bit lumpy.

Heat a large sauté pan over medium to medium-high heat until hot enough for pancakes to cook evenly.

Ladle ⅓ cup of batter into the pan for each pancake. Cook for 2 to 3 minutes until large bubbles form on top.

Gently flip pancakes and cook for another 2 to 3 minutes until golden brown on both sides.

Serve warm with maple syrup and extra sliced bananas if desired.