Start by preparing the cinnamon streusel. In a medium bowl, combine the flour, brown sugar, cinnamon, salt, and butter. Use a fork, your hands, or handheld electric mixer to mix until combined and the mixture is crumbly. Set aside until ready to use.

In a medium bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, and cinnamon. Set aside.

In a separate large bowl, whisk together the buttermilk, mashed banana, eggs, and vanilla until well combined.

Add the dry ingredients to the wet, and whisk until just barely combined.

Add the slightly cooled melted butter and whisk until just incorporated. Be careful not to over-mix, you want a few small lumps in the batter! Let the batter rest at room temperature for 10-15 minutes.

Heat a large nonstick pan or griddle over medium heat. Grease with butter.

For each pancake, sprinkle about 1-2 tbsp of the cinnamon streusel directly onto the pan. Use a medium cookie scoop or ¼ cup measuring cup to pour some of the banana pancake batter on top of the streusel. Sprinkle another 1 tbsp of streusel on top of the batter, followed by another small scoop of pancake batter, and finish with a sprinkle of streusel on top.

Cook until little bubbles form on the surface, and then gently flip to cook the other side until golden brown (~2-4 minutes on each side).

Transfer the cooked pancakes onto a baking sheet and keep warm in the oven at 200F while you make the rest of the pancakes.

Once you are ready to serve, prepare the warm vanilla bourbon maple syrup. In a small pot or pan over low heat for 5 mins, add the maple syrup, bourbon, and vanilla. Stir and heat for just a few minutes, until warm.

Plate and serve the pancakes warm with a pat of butter, a drizzle of the warm vanilla bourbon maple syrup, and a hot cup of coffee.