1. Prepare the Batter:

   • In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
   • In another bowl, combine the milk, mashed banana, egg, melted butter, and vanilla extract. Mix until well combined.

2. Combine Ingredients:

   • Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Be careful not to overmix; it’s okay if there are a few lumps.

3. Cook the Pancakes:

   • Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
   • Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
   • Flip the pancakes and cook for another 1-2 minutes, or until golden brown.

4. Serve:

   • Serve warm with your favorite toppings, such as sliced bananas, walnuts, or a drizzle of maple syrup.

Tips:

• Ripe Bananas: Use very ripe bananas for maximum sweetness and flavor.
• Make Ahead: You can prepare the batter ahead of time and refrigerate it for up to 24 hours. Stir gently before cooking.
• Freezing: These pancakes freeze well! Place them in a single layer on a baking sheet, freeze, then transfer to a freezer-safe bag. Reheat in the toaster or microwave.