My nephew James and I make these together, and we’ve found that they taste much better if you prepare them while you’re still in your pajamas and your hair is a bit messy. In the summer I make them with blueberries and peaches. And if you need a reminder that summer will indeed return, frozen blueberries work quite well.
In a medium bowl, whisk dry ingredients together. In a separate large bowl, whisk eggs; then whisk buttermilk and melted butter into eggs. Whisk the dry mix into the liquid just until incorporated; don’t overmix. Let rest 5 minutes.
Heat a large nonstick saute or griddle pan to medium (about 350 degrees). Melt enough butter to spread a thin even film over the surface of the pan. Ladle about ¼ cup batter per pancake into the pan and let it spread into rounds.
Let pancakes cook about 30 seconds. Place 4 or 5 pieces of sliced banana on each pancake and cook until bubbles break the surface. Flip gently and cook other side about 1 minute, or until golden brown. Serve with warm maple syrup.