1. Combine Dry Ingredients:

1. In a large bowl, whisk together the flour, baking powder, and salt.

2. Combine Wet Ingredients:

1. In a separate medium bowl, whisk together the mashed bananas, melted butter, egg, buttermilk, brown sugar, and vanilla extract until well combined.

3. Combine Wet and Dry Ingredients:

1. Add the wet ingredients to the dry ingredients.
2. Using a rubber spatula, gently fold the ingredients together until just combined. Do not overmix. A few lumps are okay.

4. Cook the Pancakes:

1. Heat a griddle or large skillet over medium-low heat. Medium-low heat is important for even cooking and preventing the pancakes from burning.
2. Grease the griddle with a little butter or cooking spray.
3. Using a 1/3-cup measuring cup or scoop, drop portions of batter onto the hot griddle, leaving a little space between each pancake.
4. Gently spread out the batter with the back of the scoop or a spoon to form even circles.
5. Cook for 2-3 minutes per side, or until bubbles begin to form on the surface and the edges look set. With the banana and brown sugar, it may be harder to see the bubbles, so pay close attention to the edges.
6. Flip the pancakes and cook for another 1-2 minutes, or until golden brown and cooked through.

5. Serve:

1. Serve the pancakes hot with your favorite toppings, such as butter, maple syrup, sliced bananas, walnuts, and/or chocolate chips.