Melt 3 tablespoons of butter and set aside to cool.

Mash the banana with a fork. In a large measuring cup, whisk the buttermilk, banana, eggs, vanilla and nutmeg. Add the cooled, melted butter and whisk until well combined.

Stir in the oatmeal and allow to soak in the wet ingredients for 5 minutes. If using old-fashioned oats, allow to soak for 15 minutes.

Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl.

Pour the wet ingredients into the flour mixture and fold together until combined. Set aside to rest for 10 minutes.

Heat a large nonstick skillet over medium-low heat. When warm, add a teaspoon or so of butter and let melt.

Drop ¼ cup scoops of pancake batter into pan. It will spread out a bit. After 2-3 minutes, bubbles will start to form on the edges and surface of the pancake.

When the bubbles on the edges look dry and airy, use a thin pancake spatula to gently lift one side and peek underneath. If the pancake is golden brown, flip and cook on the other side for 2 to 3 minutes, or until the bottom of the pancake is golden brown.

Place cooked pancakes in a pancake or tortilla warmer, or on a plate with a large bowl turned upside down over the top, to keep them warm.

Serve with warm maple syrup, sliced bananas, or your favorite toppings.