In a large mixing bowl, combine 1 cup of all-purpose flour, 2 tablespoons of granulated sugar, 2 teaspoons of baking powder, a pinch of salt, and 1 teaspoon of ground cinnamon. Whisk these dry ingredients together until well blended.

In a separate bowl, mash 1 large ripe banana until smooth, then stir in 1 cup of milk, 1 large egg, 2 tablespoons of melted unsalted butter, and 1 teaspoon of vanilla extract. Whisk until smooth.

Pour the wet mixture into the bowl with the dry ingredients. Stir until just combined, with a slightly lumpy batter.

Place a non-stick skillet over medium heat for about 2 minutes. Grease it lightly with butter or oil.

Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form and edges look set, about 2-3 minutes.

Flip each pancake and cook for another 1-2 minutes until the bottom is golden brown.

Transfer the cooked pancakes to a warm plate and cover lightly with a kitchen towel. Repeat with remaining batter.

Stack the pancakes on a serving plate and serve with syrup, fresh fruit, or yogurt.