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 1/4 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. Brust the cakes with melted butter and serve with maple syrup.
Nutrition facts do not include butter and syrup.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.