In a medium-size bowl, whisk dry ingredients.
In a separate large bowl, whisk eggs. Whisk in buttermilk and 6 tablespoons melted butter.
Whisk dry ingredients into egg mixture just until incorporated—don’t overmix. Let rest 5 minutes.
Heat a large nonstick sauté pan or griddle to medium (about 350º).
Melt enough remaining butter to spread a thin, even film over the surface of the pan.
Ladle about ¼ cup batter per pancake into pan and let spread into rounds. Let cook about 30 seconds.
Place a few banana slices on each pancake and let cook until bubbles break the surface. Flip gently and cook about 1 minute, until golden-brown. Serve with warm maple syrup.
Pancakes always taste better if you’re still in your pajamas—really. In the summertime, you can add blueberries and peaches to this recipe. Or, if it’s winter and you need a reminder that summer will indeed return, frozen berries work great, too.