In a medium bowl, whisk together the flour, brown sugar, cinnamon, baking powder, and salt. Make sure the baking powder is evenly distributed throughout the dry mixture—this ensures the pancakes will rise consistently. Set this bowl aside and keep your whisk handy for later.

In a separate large bowl, mash the 2 bananas until completely smooth with no large lumps remaining. Add the room temperature eggs and milk, then stir vigorously until well combined. This wet base is where most of your banana flavor comes from, so I like to take an extra 30 seconds to really work the mashed banana into the eggs and milk for a cohesive, creamy mixture.

Pour the wet ingredient mixture into the bowl with the dry ingredient mix from Step 1. Gently fold the ingredients together using a spatula until just barely combined—don't overmix. The batter should be lumpy and slightly textured; overmixing develops gluten and makes pancakes tough. Stir in the vanilla extract, then fold in the chopped walnuts evenly throughout the batter.

Place a large skillet or griddle over medium heat and add the ghee, letting it melt and coat the surface evenly. Once the pan is hot and the ghee shimmers, pour 1/3 cup of batter onto the pan for each pancake. Working in batches to avoid crowding, cook until bubbles form on the surface and the edges look set (about 2-3 minutes), then flip and cook the other side until golden brown. I find that waiting for those bubbles to form is key—it tells you the bottom is set and ready to flip without sticking.

Transfer the cooked pancakes to a serving plate. Slice the remaining banana into thin rounds and arrange on top of the pancakes along with a sprinkle of extra chopped walnuts. Serve immediately with syrup and butter on the side, allowing each person to customize to their preference.