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.
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.