Fluffy Banana Pancakes

Ingredients

2 cup	480 ml	buttermilk (or 2 tablespoons vinegar + enough milk to equal 2 cups)
1		large ripe bananas (or about 1 cup mashed), plus extra for slicing and adding to top of pancakes
2		large eggs
3 tbsp	45 ml	unsalted butter (melted and cooled slightly)
2 tsp	10 ml	pure vanilla extract
2 1/2 cup	600 ml	all-purpose flour
1/4 cup	60 ml	granulated sugar (can substitute pure maple syrup)
1 tbsp	15 ml	baking powder
1/2 tsp	2.5 ml	baking soda
1/2 tsp	2.5 ml	salt

Add the buttermilk to a large bowl. If you're using the vinegar plus milk option, let sit for about 10 minutes to allow the milk to turn to buttermilk. Whisk in the mashed banana, eggs, butter, and vanilla into the buttermilk.
To a medium bowl, add the the flour, sugar, baking powder, baking soda, and salt. Whisk together to combine.
Pour the dry ingredients over the wet and mix just until incorporated. Do not overmix!
Let the batter rest for about 5 minutes. It should form bubbles and rise just a bit.
Heat a non-stick griddle to 325 degrees Fahrenheit or place a large frying pan over medium heat. Melt a little butter on the cooking surface, spreading it evenly, if desired (or if the griddle/pan is not non-stick). Using a 1/3 cup measure (or a trigger-handled ice cream scoop works as well), pour the batter onto the griddle or into the frying pan. The pancakes are ready to flip when they look a little dry around the edges and start to form little bubbles (about a minute). Flip and cook on the other side until golden brown and the cooked through.
Serve topped with sliced bananas, butter, and maple syrup.