Preheat your electric griddle to medium heat, around 350°F (175°C), and coat with unsalted butter or non-stick spray.

In a large mixing bowl, whisk together the flour, baking powder, salt, brown sugar, and cinnamon until well combined.

In a separate bowl, combine the milk, vanilla extract, and melted butter, then pour into the dry ingredients and stir gently.

Mash the ripe bananas and fold them into the batter, maintaining a slightly lumpy texture.

Scoop about 1/4 cup of batter onto the hot griddle for each pancake and cook until small bubbles form, then flip and cook until golden brown.

Serve immediately, topped with whipped cream, maple syrup, or powdered sugar.