In a large bowl, whisk together your dry ingredients - flour, sugar, salt, baking powder and soda.
In a separate bowl, whisk together your wet ingredients - buttermilk, butter, egg, and vanilla extract.
Mix your wet ingredients into your dry ingredients and let that sit for 10 minutes to thicken up more.
While that is resting, slice your bananas and make your syrup.
In a small saucepan over medium heat, add your maple syrup, honey, butter, cinnamon and nutmeg. Let that come to a boil and bubble it for 1 minute. Remove from heat and stir together. Let that cool.
Heat a large skillet (cast iron preferred) over low heat. Add butter to skillet and get ready for frying. (Try and resist the urge to turn the heat up when frying your pancakes, the small bites will burn quickly if you are still dipping while frying and the lower temp will ensue a better color on each bite). Dip each banana slice in batter and fry for about 4 minutes on each side. I did about 8 banana slices per skillet so that they don't touch and I could easily keep an eye on each one. Flip each pancake bite when the batter looks like its bubbled and adhered to the banana and has a nice golden brown color on the bottom. Repeat in rounds until all slices are gone.
Plate up a bunch of these and top with your syrup and chopped nuts of your choice and most of all, enjoy!