4 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/3 teaspoon freshly grated nutmeg
2 cups buttermilk
1/2 cup milk
1/4 cup unsalted butter, melted
Combine the flour, sugar, baking powder, baking soda, salt, and spices in a large bowl.
Lightly beat the eggs with the buttermilk, milk and melted butter.
Just before you are ready to make the pancakes, add the liquid ingredients to the dry ingredients all at once, stirring just long enough to blend (the batter should be slightly lumpy).
Pour 1/3-1/2 cup of the batter onto a hot buttered griddle (over medium heat, or heated to 375 degrees if using an electric griddle), and sprinkle with sliced bananas.
When bubbles appear on the surface of the pancakes, they just begin to burst, and the undersides are lightly browned, turn and cook for about 2 minutes longer, until lightly browned on the bottom.
Serve immediately with extra sliced bananas, a sprinkling of powdered sugar, and pure maple syrup (grade A dark or medium amber).