Prepare Wet Ingredients: Start by melting the butter and letting it cool slightly while you prepare the other ingredients.

Mash the banana as smoothly as possible using a fork or potato masher. Then, add all the wet ingredients to the mashed banana and mix well until blended.

Prepare Dry Ingredients: Sift all the dry ingredients through a fine mesh sieve and whisk them together to distribute evenly.

Make the Batter: Pour the wet mixture into the dry ingredients and gently mix until no flour streaks remain. It's okay if there are some lumps; try not to overmix the batter. Let the batter rest for about 10 minutes.

Cook the Pancakes: In a nonstick pan, melt some butter over medium heat, spreading it evenly across the pan.

Once the butter begins to foam, pour ⅓ cup of batter onto the pan.

Cook until bubbles rise to the surface and the edges look dry, about 2 minutes. The batter should rise slightly and begin to bubble. Flip the pancake over and cook until golden brown on the bottom, about 1 minute.

Serve: Serve the pancakes warm, topped with softened butter, maple syrup, and banana slices.