Stir the melted butter frequently for 5-10 minutes or until the butter starts turning brown.
As soon as the butter starts to turn color, remove from the heat and pour into a bowl. Set aside to cool.
In a large bowl, whisk together the flour, salt and baking powder.
In a separate bowl whisk together the eggs, brown sugar, cooled melted browned butter (and all the brown particles that sunk to the bottom!), and milk.
Add wet mixture to dry mixture; stir until just combined (batter will be lumpy).
Heat electric griddle to 350℉ or a nonstick skillet over medium-low.
Using a 1/4 cup measuring cup, scoop the batter onto greased griddle.
Cook until bubbles appear and bottoms are light brown. Flip pancakes and cook until the second side is golden brown.
Serve with syrup, pecans, and banana slices.
Notes
Refrigerate leftovers for up to 5 days or freeze in well-sealed freezer bags for up to 1 month.