Banana Pancakes Are Impossibly Fluffy

Combine the flour, sugar, baking powder, baking soda, salt, and cinnamon in a large mixing bowl, stirring with a whisk. Whisk together the buttermilk, mashed banana, and eggs in a medium mixing bowl or large glass measuring cup. Gently whisk the buttermilk mixture and the melted butter into into the flour mixture. The batter should be lumpy. Let batter sit for 3-5 minutes while you heat the pan.

Heat 1-2 teaspoons of oil in a large nonstick skillet or griddle over medium heat. Pour about 1/3 cup batter for each pancake.

Cook pancakes until top surface is covered with bubbles and edges appear cooked through, 2-4 minutes. Flip pancakes and cook 2-4 minutes, or until golden. Repeat process with remaining batter.

Serve pancakes with butter, fresh banana slices, and maple syrup.