In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt until evenly combined.
In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until smooth. Stir in the mashed banana until fully incorporated.
Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combinedâsmall lumps are fine. Fold in the chopped walnuts. Let the batter rest for 5 minutes.
Heat a large nonstick skillet or griddle over medium heat and lightly grease with butter or oil. The surface is ready when a drop of water sizzles on contact.
Pour 1/4 cup batter per pancake onto the skillet, spacing them 2 inches apart. Cook until bubbles form across the entire surface and edges look set, about 2-3 minutes.
Flip each pancake gently and cook until the bottom is golden brown and the center springs back when lightly pressed, about 1-2 minutes more.
Transfer cooked pancakes to a wire rack in a warm oven while you finish the batch. Serve immediately with your favorite toppings.
