Banana Pancakes

In a medium bowl, whisk together the flour, sugar, baking powder, salt, ground cinnamon, and ground nutmeg and set aside.

In a small bowl, mash the banana with a fork until almost smooth. In a seperate bowl, whisk eggs, buttermilk, and vanilla extract and combine with mashed bananas.

Combine banana mixture with the melted butter and reserved flour mixture. Fold the batter gently with a rubber spatula until just blended; do not over-mix. The batter should be thick and lumpy.

Set a griddle or non-stick pan over medium heat. Once hot, add 1 tablespoon vegetable oil and a pat of butter to griddle and swirl to mix.

Drop pancake batter by 1/4-cupfuls onto the griddle, spacing the pancakes about 2 inches apart. Cook until a few holes form on top of each pancake and the underside is golden brown, about 2 minutes. Flip the pancakes and cook until the bottom is golden brown and the top is puffed, 1 to 2 minutes more. Using the spatula, transfer the pancakes to a serving plate.

Wipe the griddle clean with paper towels, add more butter and oil, and repeat with the remaining batter.