Golden Banana Bliss Pancakes

In a medium bowl, whisk together the all-purpose flour, sugar, baking powder, and salt.

In a separate small bowl, mash the over-ripe banana with a fork until almost smooth.

Whisk the large eggs into the banana, then add the low-fat milk and vanilla extract, whisking until well blended.

Combine the banana mixture and melted unsalted butter with the flour mixture, gently folding with a rubber spatula until just blended. Avoid over-mixing; the batter will be thick and lumpy.

Heat a griddle or non-stick pan over medium heat. Add a pad of unsalted butter and a tablespoon of vegetable oil, swirling to evenly coat the surface.

Drop 1/4-cup scoops of batter onto the griddle, spacing the pancakes about 2 inches apart.

Cook until a few holes form on top of each pancake and the underside is golden brown, about 2 minutes. Flip the pancakes and cook until the bottom is golden brown and the top is puffed, about 2 minutes more.

Transfer the cooked pancakes to a serving plate using a spatula. Wipe the griddle clean with paper towels, add more unsalted butter and vegetable oil, and repeat with the remaining batter.

Serve the pancakes hot, accompanied by maple syrup, sliced bananas, and a dusting of confectioners' sugar if desired.