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

In another bowl, mix the buttermilk, egg, mashed bananas, melted butter, and vanilla extract until well combined.

Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; a few lumps are okay.

Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.

Pour about 1/4 cup of the batter onto the skillet for each pancake.

Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.

Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown.

Remove from the skillet and keep warm while you repeat with the remaining batter.

Serve warm with maple syrup, fresh fruit, or your favorite toppings.