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

In a separate bowl, combine the mashed banana, melted butter, egg, buttermilk, brown sugar, and vanilla extract. Mix well.

Pour the wet ingredients into the dry ingredients and gently stir with a spatula until just combined. Avoid overmixing to keep the batter light.

Preheat a griddle or large skillet over medium-low heat and lightly grease with butter.

Pour about ⅓ cup of batter for each pancake onto the griddle, shaping into even circles.

Cook until bubbles appear on the surface and edges look set, then carefully flip. Cook an additional 2 minutes or until cooked through.

Serve warm with butter and maple syrup, or add sliced bananas, nuts, or chocolate chips as desired.