In a medium-sized bowl, combine the dry ingredients. I usually use a fork to combine them which helps break up any lumpy bits of flour or baking powder if there are any.
In another medium size measuring cup or bowl, mash the bananas, then add the rest of the wet ingredients and whisk it together until combined.
Add the wet ingredients to the dry, combining just until most lumps are gone and dry flour is no longer visible. Do not over stir. Let the mixture sit for a few minutes if you can and then check the texture. If it seems to thick (mine has come out nearly perfect each time), you can always add a bit more milk.
To make the pancakes, I use a stove-top griddle pan, not a non-stick as Deb does. And I prefer to use butter which results in an imperfect look but a delightful tasting crunchy exterior. I use medium heat and wait until the butter is just sizzling. Add a small ladleful of pancake mix. I frequently add in blueberries, nuts, or chocolate chips at this stage.
Be patient and wait to flip your pancake until you see some little holes/circles forming in the batter. Once they are visible, flip and they will be ready in just another minute or so.
Serve with fresh fruit, maple syrup, fruit compote, bacon, sausage, or whatever suits your schedule, diet, and time table that morning. Eat and repeat every Sunday.