Preheat the oven to its lowest temperature to keep the initial pancakes warm while you are cooking some more.
In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
In a second bowl, mash the bananas with a fork until almost smooth. Whisk in the eggs, then add the milk, vanilla and melted butter, then whisk until well blended.
Pour the banana mixture into the flour mixture. Fold the batter gently with a rubber spatula until just blended; do not over-mix. The batter will be thick and lumpy.
Preheat a skillet over medium heat. Spray with nonstick spray.
Drop batter by ¼ to ⅓ cup onto the skillet and cook until bubbles begin to break the surface and the edges no longer appear wet, about 2 to 3 min. Flip, using a thin spatula, then cook until golden on the other side, about 2 more minutes.
Set aside on a plate in a warm oven while you finish the rest. Serve with the syrup.
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