In a medium bowl, add flour, sugar, baking powder, baking soda, and salt. Whisk to combine and set aside.
In a large bowl, whisk together buttermilk, eggs, vanilla, and butter. Stir in bananas.
Pour the dry ingredients over the wet and mix until just combined. Fold in cereal.
Let the batter rest for 5 minutes. Heat a nonstick griddle (or skillet) to medium heat. Add a little butter to griddle if desired. Add about 1/3 cup pancake batter to griddle for each pancake. Flip when edges start to dry a little. Cook other side until golden brown.
Serve immediately. Makes about 18 pancakes.