Pancakes
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
2 1/2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups buttermilk plus 2 to 4 tablespoons if needed to thin the batter
2 tablespoons vegetable oil plus more for the pan
1 egg lightly beaten
2 bananas thinly sliced
Toppings
1 4-ounce package banana pudding
1/4 cup crushed vanilla wafers
1 banana thinly sliced
1 can whipped cream
1 tablespoon yellow and blue sprinkles
About 1 hour before serving, prepare the banana pudding according to the package directions.
To make the pancake batter, place the flour, baking powder, sugar, salt, and baking soda in a bowl and whisk to combine. Add the buttermilk, oil, and egg. Use a spoon to mix until smooth. If the batter seems too thick while cooking the pancakes, mix a little more buttermilk into the remaining batter.
Heat a skillet or griddle over medium-low heat. Brush with a little oil or spray with nonstick cooking spray. Pour the batter onto the hot griddle until it spreads to the desired size. Place 4 or 5 slices of banana onto the pancake quickly after it is poured. When small bubbles begin to appear on top of the batter, flip the pancake over and cook until golden on both sides.
To serve, make a stack of 3 pancakes. Add 2 tablespoons of banana pudding on top of the pancakes and sprinkle with crushed vanilla wafers. Add 4 or 5 slices of banana and top with whipped cream and blue and yellow sprinkles.