Mash bananas in a bowl. Add eggs and mix to combine.

Heat a lightly greased large nonstick skillet or griddle over medium.

For each pancake, pour a scant ¼ cup of banana batter onto skillet. You should be able to fit 2 to 3 in a large skillet.

Cook 1 to 2 minutes until golden on the underside. Flip and cook 1 to 2 minutes more until golden on the underside and cooked through. Transfer to a platter and loosely cover with aluminum foil to keep warm. Continue with remaining batter.

Serve warm with butter and syrup.