In a large bowl, mash the bananas with a fork until only small chunks remain. Add the milk, eggs, vanilla, and oil, and mix until combined.
In a medium bowl, whisk together the flour, sugar, baking powder, salt, cinnamon and nutmeg.
Pour the dry ingredients into the wet ingredients, and mix until just combined. Let sit for a few minutes.
While the batter is resting, preheat a griddle over medium heat. Spoon the pancake batter onto the hot griddle by ¼ cup scoops. Cook 3-4 minutes, or until bubbles form over the surface of the pancake, then flip and cook an additional 2-3 minutes.
Serve warm with sliced bananas and syrup.