Step 1

In a medium bowl, whisk together all-purpose flour, sugar*, baking powder, cinnamon if using, and salt. Set aside.

Step 2

In a separate bowl, mash the bananas with a fork (it’s ok if small chunks remain). Add the eggs and pour in the milk and canola oil, mixing until just combined.

Step 3

Pour the dry ingredients into the wet ingredients, and mix until just combined (do not overmix). Let sit for a couple of minutes.

Step 4

Heat a large skillet or griddle over medium heat. For each pancake, spoon about 1/4 cup of the batter onto the skillet. Cook until bubbles form over the surface of the pancakes, then flip with a thin spatula, and cook 1 or 2 additional minutes.

Step 5

Serve warm, with maple syrup drizzled on top and extra toppings** of your choice.