Puree eggs and bananas in a blender until smooth.

Lightly oil a large nonstick skillet over medium heat. Using 2 tbsp butter for each pancake, drop 4 mounds of batter on the pan. Cook until bubbles appear on the surface and the edges look dry, 2-4 minutes. Using a thin spatula, gently flip the pancakes and cook until browned on the bottom, 1-2 minutes more. Transfer to a plate. Lightly oil the pan again and repeat with the remaining batter.

Serve with butter and a light drizzle of maple syrup.