In a deep bowl, use a fork to mash the bananas into a chunky consistency and set it aside.
In a large mixing bowl, whisk together the wet ingredients: milk, eggs, vanilla extract, lemon juice, and melted butter, followed by the mashed banana. Whisk until well combined.
In another mixing bowl, go ahead to combine all the dry ingredients: flour, sugar, baking soda, and salt, cinnamon and make a well in the center.
Whisk together both the dry and the wet ingredients– mix them well just until well combined, make sure the batter is lumpy, do not over mix.
Heat a cooking pan or non-stick skillet over medium heat. Add 1 Tbsp oil, scoop the batter into the pan ( I normally use ice cream scooper for easy portioning of the batter. It makes it easy and less messy) then sautee for about 2 minutes per side. If they're getting brown quickly, reduce the heat.
Once you see bubbles rise to the top and start to pop, they are ready to flip to the other side.
Serve as desired, you might want to serve with maple syrup, nuts, and some fresh berries.