Preheat your pan or griddle: Set a nonstick skillet or griddle over medium heat. You want it hot but not smoking. Have a little butter or oil ready for greasing.

Mash the bananas: In a large bowl, mash the bananas until mostly smooth. A few small lumps are fine.

Whisk in the wet ingredients: Add eggs, vanilla, and 1/2 cup milk (or buttermilk). Whisk until combined. Stir in the sourdough starter until the mixture is uniform.

Mix the dry ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, salt, sugar (if using), and cinnamon. This reduces clumping and ensures even rise.

Combine wet and dry: Add the dry mixture to the wet mixture. Stir gently with a spatula until just combined. If the batter is too thick to pour slowly, add a splash or two more milk.

Rest the batter briefly: Let the batter sit for 5 minutes. This allows the flour to hydrate and the leavening to activate for fluffier pancakes.

Grease and test the heat: Lightly grease the pan. Flick a drop of water on the surface—if it sizzles and skips, it’s ready.

Cook the pancakes: Pour 1/4 cup batter per pancake. If using add-ins like chocolate chips or nuts, sprinkle them on now. Cook until bubbles form on top and the edges look set, about 2–3 minutes.

Flip and finish: Flip gently and cook another 1–2 minutes, until golden brown and cooked through. Lower the heat if they’re browning too fast.

Serve warm: Stack with butter and maple syrup, or try yogurt and berries for a lighter finish. A drizzle of honey or peanut butter is great too.