Mash the bananas. In a medium bowl, mash the bananas until mostly smooth with a few small lumps. You should have about 3/4 to 1 cup mashed banana.

Whisk the wet ingredients. Add the eggs, milk, vanilla, and 1–2 tablespoons oil or melted butter to the bananas. Whisk until well combined and lightly frothy.

Mix the dry ingredients. In a separate bowl, whisk the gluten‑free flour, sugar, baking powder, baking soda, and salt. This ensures even leavening.

Combine gently. Pour the dry mixture into the wet. Stir with a spatula until just combined. If the batter looks very thick, add a splash more milk. It should be thick but scoopable and able to spread slightly.

Rest the batter. Let the batter sit for 5–10 minutes. This helps the flour hydrate and improves fluffiness.

Heat the pan. Warm a nonstick skillet or griddle over medium heat. Lightly grease with oil or butter. You want the surface hot enough that a droplet of water sizzles gently, not furiously.

Cook the pancakes. Scoop 1/4 cup of batter per pancake. If adding chocolate chips or blueberries, sprinkle them on top right after pouring. Cook until bubbles form and the edges look set, 2–3 minutes.

Flip and finish. Flip carefully and cook another 1–2 minutes until golden and cooked through. Adjust heat as needed to prevent scorching.

Serve warm. Stack and serve with maple syrup, sliced bananas, nut butter, yogurt, or a dusting of cinnamon.