Step 1: In a large bowl, mash the ripe bananas thoroughly with a fork until mostly smooth. A few small lumps are perfectly fine and add texture.
Step 2: Add the buttermilk, egg, melted butter, and vanilla extract to the mashed bananas. Whisk everything together until just combined. Be careful not to overmix at this stage.
Step 3: In a separate medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Ensure there are no lumps in the dry ingredients.
Step 4: Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula or whisk until just combined. The batter should be slightly lumpy; overmixing will develop the gluten in the flour, leading to tough pancakes. A lumpy batter is a happy batter!
Step 5: Heat a non-stick griddle or large frying pan over medium-low heat. Lightly grease it with butter or cooking spray. The right temperature is crucial – too hot and your pancakes will burn before cooking through; too low and they won't brown properly.
Step 6: Pour about 1/4 cup of batter per pancake onto the hot griddle. Cook for 2-3 minutes per side, or until golden brown and bubbles appear on the surface of the pancake. When you see bubbles forming and the edges looking set, it's time to flip!
Step 7: Flip the pancakes carefully with a spatula and cook for another 1-2 minutes, or until the second side is golden brown and cooked through.
Step 8: Transfer cooked pancakes to a plate and serve immediately. To keep subsequent batches warm while you cook the rest, you can place them on a baking sheet in a warm oven (around 200°F / 95°C). Repeat with the remaining batter, adding more butter to the griddle as needed. Enjoy!