Combine the butter, cinnamon, and vanilla together in a small dish; mix until well combined. Set aside.
Mix the flour, baking powder, and salt together in a bowl until well combined. In another bowl, mix the mashed banana, egg, milk, vanilla, and sugar together until very well combined. Gently add the flour mixture to the banana mixture and stir until just combined. Pour in half of the blueberries and mix.
Pour about 1/4 cup of batter per pancake onto a hot nonstick griddle or skillet that has been coated with cooking spray or butter. Cook for 2 minutes or until the tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 2 more minutes or until bottoms are lightly browned. Top with fresh blueberries, a dollop of cinnamon vanilla butter, and a drizzle of maple syrup. Enjoy.