In a large bowl, combine the flour, baking powder, baking soda, salt, and cinnamon. Whisk to blend.
In another large bowl, combine the bananas, eggs, milk, and oil. Whisk until smooth.
Add the dry team to the wet team and fold to incorporate. A few lumps may remain. That should be okay.
Heat your griddle and grease lightly with butter. Pour ¼ cup-fuls of batter onto the cooking surface and cook until the bubbles on top of the pancakes start to burst, about 2 to 3 minutes. Flip the cakes and continue cooking until done, another 2 to 3 minutes.
Nutrition facts are approximate and based on 1 pancake, excluding pancake toppings.Promptly store leftovers in an airtight container in the refrigerator, for up to 4 days.For longer storage: Wrap cooled pancakes in short stacks and place in a ziptop bag in the freezer. Reheat in the microwave or toaster oven to serve.To make as a mix: Take a large ziptop bag or container and label it with the wet ingredients and the baking instructions. Measure out the dry ingredients into the bag. Seal and store until ready to use.Variations: There are lots of ways to jazz up these pancakes which are basically banana bread in flapjack form. Sprinkle blueberries, chocolate or butterscotch chips, or chopped nuts on the pancake batter after you pour it on the griddle. You can also offer these same mix-ins as toppings.