In a bowl, mash the ripe bananas until smooth. The riper the bananas, the sweeter your pancakes will be.

In another bowl, whisk together the eggs, milk, and melted butter or oil until well combined.

Add the wet mixture to the mashed bananas and gently stir until just combined.

Gradually incorporate the dry ingredients (flour, baking powder, salt, cinnamon) into the wet mixture. Stir until just combined; avoid overmixing.

Heat a griddle or non-stick pan over medium-high heat. Lightly grease the surface with butter or cooking spray.

Pour about 1/4 cup of batter onto the hot griddle for each pancake. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.

Repeat the cooking process with the remaining batter.

Serve the banana pancakes warm with your favorite toppings such as sliced bananas, maple syrup, or a sprinkle of cinnamon.