Mash the bananas: In a medium bowl, mash the bananas with a fork until mostly smooth. A few small lumps are fine and add moisture.
Whisk in wet ingredients: Add the egg, milk, and vanilla.
Whisk until well combined and slightly frothy.
Combine dry ingredients: On top of the wet mixture, add flour, baking powder, baking soda, cinnamon, and salt. Gently stir until just combined. Don’t overmix—streaks of flour are okay.
Rest the batter: Let the batter sit for 3–5 minutes.
This hydrates the flour and lets the leavening do its job for extra fluff.
Preheat the pan: Warm a nonstick skillet or griddle over medium heat. Lightly grease with oil or butter. The pan is ready when a drop of water sizzles.
Portion small pancakes: Scoop 2–3 tablespoons of batter per pancake.
Smaller pancakes cook evenly and are easier for toddlers to hold.
Cook the first side: Cook 2–3 minutes, until bubbles form on top and the edges look set. Adjust heat as needed to prevent over-browning.
Flip gently: Flip and cook another 1–2 minutes, until golden and cooked through. If they brown too fast, lower the heat slightly.
Repeat and keep warm: Transfer finished pancakes to a plate or warm oven (200°F/95°C) while you cook the rest.
Serve simply: Offer plain, with a thin smear of nut butter, a dollop of yogurt, or a few soft fruit slices.
Syrup is optional—these are sweet enough for most kids.