Peel the ripe bananas and place them in a large mixing bowl. Mash them thoroughly with a fork or potato masher until smooth with a few small chunks remaining for texture.
Add the eggs to the mashed bananas and whisk together until well combined. The mixture will become slightly frothy and fragrant.
Pour in the milk and stir until the wet ingredients are evenly incorporated, creating a slightly liquid banana mixture.
In another bowl, whisk together the wheat flour, baking powder, cinnamon, and salt until evenly mixed.
Gradually add the dry ingredients to the wet mixture, folding gently with a spatula or spoon. Take care not to overmix; the batter should be slightly lumpy but well combined.
Preheat a non-stick skillet or griddle over medium heat until it’s hot but not smoking. Lightly grease with butter or oil if needed.
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip the pancakes carefully using a spatula, and cook for another 2 minutes until golden brown and cooked through.
Repeat with the remaining batter, adjusting the heat as needed to prevent burning while ensuring thorough cooking.
Remove the pancakes from the skillet and keep warm while you finish cooking the remaining batter. Serve immediately with toppings of your choice.
