Quick Banana Pancakes

Peel 3 medium ripe bananas and place them in a large mixing bowl. Mash them thoroughly with a fork until smooth with only small lumps remaining.

Melt 2 tablespoons of the unsalted butter in a small microwave-safe bowl or small saucepan over low heat.

To the bowl with mashed bananas, add 2 large eggs, 1.5 cups of whole milk, the 2 tablespoons of melted unsalted butter, and 1 teaspoon of pure vanilla extract. Whisk until well combined.

Add 2.5 cups of dry pancake mix to the wet banana mixture. Gently fold the ingredients together with a spatula just until the dry flour disappears. Do not overmix; leaving visible lumps in the batter is essential for a fluffy texture.

Heat a large non-stick griddle or skillet over medium heat. Melt 1 tablespoon of the remaining unsalted butter to coat the cooking surface.

Pour the batter onto the hot griddle in 1/4-cup portions. Cook for 3 to 4 minutes, until bubbles form on the surface and the edges look slightly dry.

Flip the pancakes carefully with a spatula and cook the other side for an additional 2 to 3 minutes, until golden brown. Repeat the process with the remaining 1 tablespoon of unsalted butter and pancake batter.

Serve the warm banana pancakes immediately, cut into easy-to-hold strips for younger children, and drizzle with 0.5 cups of pure maple syrup shared across all servings.