In a small bowl, add the lemon juice to the milk and stir. Set aside for 5 minutes.

In a medium bowl, sift the all-purpose flour, baking powder, and salt. Whisk until combined and set aside.

In another bowl, whisk together the melted butter, egg, sugar, and vanilla extract.

Combine the wet ingredients into the dry ingredients. Pour in the milk mixture and whisk until the batter is thick yet scoopable.

Heat a skillet over medium-low heat and spray with cooking spray. Pour a scoop of batter and cook until golden brown.

Flip the pancake and cook until golden brown on both sides. Repeat with remaining batter.

Slice bananas into ½ inch pieces. In a skillet, melt butter over medium heat. Add sugar and cinnamon, stirring constantly until thickened.

Arrange banana slices in the skillet without overlapping. Cook until caramelized, about 3-4 minutes per side.

Optional: Flambe with rum by carefully lighting it with a long lighter. Allow the alcohol to burn off.

Serve pancakes topped with the caramelized bananas and sauce.