Place the ripe banana in a mixing bowl and mash with a fork until mostly smooth.

Crack the eggs into the mashed banana and whisk until combined and slightly frothy to incorporate air.

Add the all purpose flour and stir until a thick batter forms with no dry streaks.

Stir in a pinch of salt and the vanilla extract, if using.

Preheat a nonstick skillet over medium heat for about 2 minutes until warm but not smoking.

Spoon 1 tablespoon of batter onto the skillet and cook for 1 minute per side to test heat.

Drop 2 to 3 tablespoons of batter per pancake and cook for 1 to 2 minutes until edges set and bubbles appear, then flip and cook for 30 to 60 seconds.

Transfer cooked pancakes to a plate in a warm oven set to low (around 100°C) for up to 5 minutes while you finish cooking.

Serve the pancakes warm with desired toppings like maple syrup, yogurt, or fresh fruit.