Put all dry ingredients in a large bowl and whisk well. In a separate bown add all wet ingredients: Buttermilk, butter, vanilla and whisk together until smooth.
Add this bowl to the dry ingredients. Mix only until combined. Do not over beat or gluten issue.
Cut banana into small bits. Expect batter to be thick.
Melt some butter into skillet and pour pancakes in 1/4 measurements onto griddle. Cook until you see bubble formation on top and bottom is golden brown.
Flip only once. Do not depress cakes with spatula. Transfer to plate loosely cover with foil to keep warm in oven.
May serve with Orange or Maple Butter. 1/2 stick of unsalted butter, 1/2 tsp. of finely grated orange zest, 1 1/2 tsp. of fresh orange juice and 1/8 tsp. of salt.
Maple version: Mix equal amounts of butter and quality maple syrup. Whip with mixer.