In a large mixing bowl, whisk together the flour, baking powder, brown sugar, and salt.

In a separate bowl, whisk together the milk, sour cream, egg, and vanilla extract until smooth.

Gently fold the wet ingredients into the dry mixture, then fold in the sliced banana.

Preheat a non-stick skillet over medium heat and add butter or olive oil.

Pour about 1/4 cup of batter onto the skillet for each pancake.

When bubbles form, flip the pancakes and cook until golden brown.

Serve warm with maple syrup, fresh fruit, or whipped cream.