Grab a large mixing bowl and combine all-purpose flour, baking powder, cinnamon and salt.

Using a spoon or whisk, mix the dry ingredients until just combined. Set it aside.

In another bowl, mash the ripe banana with a fork until mostly smooth.

Add egg, milk, melted butter, and vanilla essence to the mashed banana.

For sweeter pancakes, stir in the sugar at this stage. This step is optional, depending on how sweet you like your pancakes.

Whisk everything together until fully combined.

Pour the dry flour mixture into the wet mixture.

Gently combine the dry and wet ingredients using a spatula until just incorporated. A few lumps in the batter are perfectly normal.

Fold in all the blueberries so they are evenly scattered in the batter.

Place a nonstick pan or griddle on the stove over medium heat and lightly grease it with oil or butter.

Once the pan is heated, pour about 1/4 cup of pancake batter into the pan for each pancake.

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

Flip carefully and cook for another 1-2 minutes until the pancakes are golden brown and cooked through.

Stack the pancakes on a plate and let them sit for a minute so they set slightly.

Serve the banana blueberry pancakes warm. You can enjoy them plain or with maple syrup, honey, nut butter, and even a sprinkle of sugar.