Best Banana Pancakes

In a mixing bowl, mash the ripe bananas until smooth. You can leave some small chunks for added texture if preferred.

In another bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until well combined.

In the bowl with the mashed bananas, whisk in the eggs, milk, melted butter, and vanilla extract until smooth and fully combined.

Gently fold the wet ingredients into the dry ingredients, mixing just until combined. Be careful not to overmix; some lumps are okay.

Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.

Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes.

Flip the pancakes and cook for an additional 2-3 minutes, or until golden brown and cooked through.

Transfer the pancakes to a plate and keep warm in the oven while cooking the remaining batter.