Mash the bananas. In a mixing bowl, mash the bananas with a fork until mostly smooth. A few small lumps are fine—they add texture.

Whisk the wet ingredients. Add the milk, egg (or flax egg), vanilla, and maple syrup or honey if using. Whisk until combined.

Mix the dry ingredients. In a separate bowl, stir together the flour, baking powder, cinnamon, and salt. This helps spread the baking powder evenly.

Combine gently. Add the dry ingredients to the wet and stir with a spatula just until no big streaks of flour remain. Do not overmix. A slightly thick, spoonable batter is perfect.

Heat your pan. Place a nonstick skillet or griddle over medium-low to medium heat. Give it a couple of minutes to warm up fully. A drop of water should dance and quickly evaporate.

Cook without oil. Scoop 1/4 cup of batter per pancake onto the dry skillet. Spread gently with the back of a spoon if needed. Cook until you see small bubbles form on top and the edges look set, about 2–3 minutes.

Flip carefully. Slide a thin spatula under the pancake and flip. Cook another 1–2 minutes until golden and cooked through. Lower the heat if they brown too fast.

Serve warm. Stack them up and add your favorite toppings—fresh fruit, a drizzle of maple syrup, a spoonful of yogurt, or a sprinkle of nuts.