📖 Instructions

1. In a large mixing bowl, mash the bananas really well. I like to use a fork – it's quick and easy! Think super-smooth, like baby food almost... almost.
2. Add the eggs to the mashed bananas. Whisk them together until they are thoroughly combined. It should look a little bit like a creamy, banana-y batter.
3. Stir in the milk, oil, and vanilla extract. Make sure that everything is fully incorporated. You want a nice, smooth batter with no lumps. If you see any lumps, gently whisk them out. I usually just use a whisk for this part.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This is super important. Don't skip this step, okay? It will ensure that your pancakes have the perfect texture.
5. Gently add the dry ingredients to the wet ingredients. Stir until just combined – don't overmix! A few small lumps are okay. Seriously, overmixing is the enemy here.
6. Heat a lightly oiled frying pan or griddle over medium heat. You'll know it's ready when a drop of water sizzles on the surface. This might take a few minutes to get just right.
7. Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through. You'll see little bubbles forming on the surface – that's a good sign!
8. Once cooked, transfer the pancakes to a plate or wire rack. Keep them warm while you cook the rest.
9. Serve the pancakes immediately, drizzled generously with Nutella. Add fresh banana slices if you’re feeling fancy! Enjoy! (or devour – I won’t judge).