Mash the banana. In a medium bowl, mash the ripe banana until mostly smooth with just a few small lumps.

Whisk in wet ingredients. Add non-dairy milk, oil, vanilla, and sugar or maple syrup (if using). Whisk until well combined.

Add dry ingredients. Sprinkle flour, baking powder, and salt over the wet mixture. Stir gently until just combined. Do not overmix; a few small lumps are fine.

Rest the batter. Let the batter sit for 5 minutes. This allows the baking powder to activate and the flour to hydrate for fluffier pancakes.

Preheat your pan. Warm a non-stick skillet or griddle over medium heat. Lightly grease with oil or vegan butter.

Cook the pancakes. Scoop about 1/4 cup batter per pancake onto the hot surface. If using add-ins like chocolate chips or blueberries, sprinkle them on top now.

Flip at the right time. Cook until you see small bubbles form and the edges look set, about 2–3 minutes. Flip and cook another 1–2 minutes until golden and cooked through.

Adjust heat as needed. If pancakes brown too fast, lower the heat slightly. If they’re taking too long, increase it a touch.

Serve warm. Top with maple syrup, sliced bananas, berries, nut butter, or a dusting of cinnamon.