Whisk together flour, sugar, baking powder and salt in medium bowl.
In small bowl, mash bananas with a fork until almost smooth. Whisk in eggs, milk and vanilla and mix until well blended. Pour the banana mixture and the melted butter into the flour mixture. Mix batter gently with a rubber spatula until blended. Don’t worry if the batter is thick and lumpy. You don’t want to over mix.
Set a griddle or non-stick pan over medium heat until hot. Spray with cooking spray. Drop batter onto the griddle, spacing the pancakes about 2 inches apart. Cook for about 2 minutes or until holes start to form on sides of each pancake and the underside is golden brown. Flip the pancakes over and cook until the bottom is golden brown 1 to 2 minutes more. Transfer the pancakes to a serving plate and continue making pancakes with remaining batter.
Spray griddle with more cooking spray and continue making pancakes with remaining batter.
Serve the pancakes while still hot with maple syrup and sliced bananas.
Freeze extra pancakes in freezer bags for a quick breakfast throughout the week.