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In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and cinnamon.
In a separate bowl, mash the bananas until mostly smooth. Whisk in the eggs, buttermilk, vanilla, and light brown sugar.
In a small saucepan, melt the butter over medium heat. Continue cooking, swirling occasionally, until it smells nutty and the milk solids turn golden brown, 3-5 mins. Remove from heat and let cool slightly.
Pour the wet ingredients into the dry and mix until just combined. Do not over-mix. The batter should still be a little lumpy. Fold in the brown butter and walnuts.
Heat a thin layer of oil in a large nonstick skillet or griddle over medium heat. Scoop about ⅓ cup batter per pancake. Cook until bubbles form and pop on the surface and the underside is golden, about 2–3 min. Flip and cook another 1–2 min, until cooked through.
Serve warm with sliced bananas, butter, and maple syrup.