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1
In a large bowl, whisk together the flour, sugar, baking powder, and salt; set aside.
2
In another bowl, mash the two ripe bananas, leaving a few chunks for texture.
3
Add the melted butter, milk, egg, and vanilla extract to the mashed banana and whisk until combined to form the wet mixture.
4
Pour the wet mixture into the dry mixture and gently stir until just combined, with a streak or two of flour remaining—avoid overmixing or the pancakes will turn gummy and dense.
5
Heat a large pan or griddle over medium heat and add a little oil or butter.
6
Scoop about 1/4 cup of batter per pancake onto the griddle and cook for 2–3 minutes, until bubbles form on top and the bottom turns golden brown.
7
Flip and cook for about another minute, until the other side is golden brown, then remove from the pan.
8
Repeat with the remaining batter, keeping finished pancakes warm in a 250°F oven if desired.
9
Drizzle with maple syrup, top with banana slices, and serve.
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