📋 Instructions

1. 1Mash the bananas — In a large bowl, mash the bananas with a fork until smooth with just a few small lumps — those little lumps give lovely pockets of sweetness. You should have about 1 cup (240g) of mash.
2. 2Whisk the wet ingredients — Whisk in the eggs, milk, vanilla, and melted butter until fully combined and slightly frothy, about 30 seconds. Letting the butter cool for a minute before adding prevents it from scrambling the eggs.
3. 3Add the dry ingredients — Sprinkle the flour, baking powder, cinnamon, and salt over the wet mixture and fold with a spatula just until no dry streaks remain. The batter should be thick enough to mound on a spoon — if it pours like water, fold in 1 more tablespoon of flour.
4. 4Rest the batter — Let the batter sit at room temperature for 5 minutes while you heat the pan. This short rest hydrates the flour and lets the baking powder begin to work, giving you a noticeably puffier pancake.
5. 5Heat the pan — Set a large nonstick skillet or griddle over medium-low heat, about 325°F (165°C), and brush lightly with butter. A drop of water flicked on the surface should sizzle and dance for a second before evaporating.
6. 6Cook the first side — Scoop 1-tablespoon portions of batter into the pan, leaving 1 inch between them. Cook undisturbed for 90 seconds to 2 minutes, until the edges look dry and matte and small bubbles pop across the surface.
7. 7Flip and finish — Slide a thin spatula under each pancake and flip; cook for 45 to 60 seconds more, until golden brown on the bottom and the center springs back when lightly pressed. Transfer to a wire rack and repeat with the remaining batter, wiping the pan between batches.
8. 8Serve warm — Pile the minis onto plates, drizzle with warm maple syrup, and top with sliced banana. Serve immediately while the edges are still crisp.