In a large mixing bowl, mash the ripe bananas until smooth using a fork or potato masher.

Add the eggs to the mashed bananas and whisk until well combined.

Stir in the all-purpose flour, baking powder, cinnamon (if using), and salt until just incorporated.

Pour in the milk and vanilla extract, then mix until the batter is smooth. Avoid overmixing.

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

Scoop about 1/4 cup of batter onto the skillet for each pancake, leaving space between them.

Cook each pancake for 2-3 minutes, or until bubbles form on the surface and the edges look set.

Flip the pancakes gently and cook for another 2-3 minutes, or until golden brown on both sides.

Repeat with the remaining batter, greasing the skillet as needed.

Serve warm with your favorite toppings such as maple syrup, fresh fruit, or a dollop of whipped cream.