Thick and fluffy banana buttermilk pancakes are generously coated in a homemade cinnamon crunch topping for the ultimate pancake combo.---you will not be able to stack these high enough!
In a small bowl, combine all topping ingredients until consistency of wet sand and small pea-sized clumps of butter. Set aside.
In a medium bowl, whisk mashed banana, melted butter, sugar, egg, vanilla, and buttermilk until smooth. Add flour, baking powder, baking soda, and spices to bowl and whisk until batter is smooth and just combined.
Heat a nonstick skillet to medium-high heat. Cook batter in batches by 1/4 cupfuls, sprinkling 1-2 tablespoons cinnamon crunch mixture on first side, cook 1-2 minutes, flip then cook an additional 1-2 minutes on opposite side or until golden. Serve pancakes warm with maple syrup and sliced bananas and enjoy!