In a medium bowl, combine flour, vanilla wafer crumbs, sugar, baking powder, and salt.
In another bowl, combine egg, melted butter, mashed banana, vanilla extract, and milk. Add to bowl with dried ingredients and mix just until combined.
Heat a griddle or large nonstick skillet over medium heat. Coat with Vegetable oil or cooking spray. Pour 1/4 cup of batter for each pancake and cook until set on one side, flip, and continue to cook until set all the way through. Keep warm.
For Pudding Syrup, in a small saucepan combine cornstarch, 1/2 cup sugar, and a pinch of salt. Whisk in 2 egg yolks, 1/2 and 1/2, and 1 cup milk. Heat slowly, whisking constantly. Boil for 1 minute. Stir in vanilla and remove from heat.
Add banana slices to Pudding Syrup.
To serve, stack pancakes, layering a small amount of pudding syrup between pancakes. Top with whipped cream, more Pudding Syrup, and vanilla wafer crumbs.