Whisk together milk, eggs, melted butter, vanilla extract, and maple syrup. In a separate bowl, mix flour, baking soda, baking powder, and salt. Add dry ingredients to the wet ingredients and stir until combined. Batter will be lumpy! Don't overmix - those lumps are the key to fluffy pancakes! Let batter rest for a few minutes.

Heat a nonstick frying pan or skillet to medium low heat and spray with cooking spray. Melt 1/4 tsp of butter and place 4 banana slices on the pan, so they are touching and make a square. Let bananas caramelize for a minute (I like to flip mine) then add a few crushed walnuts to the pan. Pour a large spoonful of the pancake batter over the bananas and nuts (I use a ¼ measuring cup slightly less than full). Cook until the edges begin to crisp up and the pancake bubbles are open. Carefully flip and cook the second side until cooked through.

Repeat with remaining batter. You should get approximately 12 pancakes.

Top with additional walnuts and banana slices if you have extra and a tsp of maple syrup.