In a large mixing bowl, add (dry ingredients) flour, baking powder, sugar and salt. Whisk until evenly combined.
In a separate bowl, add the peeled banana and mash with a fork until completely broken down and smooth. Add in the eggs, milk, vanilla extract, and whisk until well combined.
Next, pour the banana mixture onto the dry flour mixture, add the melted butter and fold the batter together gently with a spatula just until evenly mixed. The banana pancake batter should be thick and lumpy. Do NOT over-mix the batter as it will change the texture.
Over medium heat, place a non-stick pan or griddle on the stove and heat until hot. Set a griddle or non-stick pan over medium heat until hot. Grease the pan with butter until melted.
Using a ladle or measuring cup scoop about 1/3 cup scoopfuls of banana pancake batter onto the pan. Cook for about 2 minutes until bubbles start to form on the surface and bottom is golden brown. Flip the pancake and cook until opposite side is golden brown.
Repeat with remaining pancake batter and serve immediately with your favorite toppings. Maple syrup, powdered sugar, butter, whipped cream, and/or fresh berries are great options!