Step 1: In a large bowl, mash the ripe bananas thoroughly with a fork until mostly smooth. A few small lumps are perfectly fine and add texture.
Step 2: In a separate medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Make sure all dry ingredients are well combined.
Step 3: To the mashed bananas, add the milk (or buttermilk), large egg, and melted unsalted butter (or oil). Whisk these wet ingredients together until just combined.
Step 4: Pour the wet banana mixture into the dry ingredients. Stir gently with a spoon or spatula until just combined. A few lumps of flour are fine; overmixing develops gluten, leading to tough pancakes. Let the batter rest for 5-10 minutes.
Step 5: Heat a lightly oiled griddle or non-stick pan over medium-low heat. The right temperature is key – too hot, and they’ll burn; too cool, and they won’t brown properly.
Step 6: Pour approximately 1/4 cup of batter per pancake onto the hot griddle. Cook for 2-3 minutes per side, or until golden brown and bubbles form on the surface, and the edges appear set.
Step 7: Flip the pancakes carefully and cook for another 1-2 minutes, or until the second side is golden brown and cooked through. Repeat with the remaining batter.
Step 8: Serve your delicious banana pancakes immediately with your favorite toppings!