In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, white sugar, cinnamon, brown sugar, and nutmeg.
In another bowl, mash the ripe bananas until smooth. Then add the milk, vanilla extract, and melted butter. Mix until well combined.
Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixtures together until just combined.
Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or oil.
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook until golden brown.
Remove pancakes from the skillet and keep warm in a low oven while cooking the remaining batches. Serve warm with maple syrup, powdered sugar, and chopped pecans.
