In a large bowl, combine the flour, light brown sugar baking powder, cinnamon and salt. In a medium bowl, whisk together the milk, mashed bananas, eggs, butter and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix together until just combined - it's ok if there are lumps. Stir in chocolate chips. Set aside for 10 minutes.
Heat a large griddle or skillet over medium heat. Coat generously with butter. Once hot, drop about ¼ cup of batter on the griddle. Cook for about 1 minute or bubbles start to surface. Flip and cook the other side for about another minute, or until golden brown. Repeat with the remaining batter.
Serve warm with butter and maple syrup.
Baking Powder Freshness - you may not realize this but baking powder and baking soda actually expires pretty quickly. Use baking powder that is less than a year old since it has been opened. If you use older baking powder, it won’t be powerful enough to help leaven the donuts. You can test it by stirring half a teaspoon of baking powder into a cup of hot water. It will immediately start to fizz and release carbon dioxide gas if it’s still fresh enough to use.
Whisk Dry Ingredients - to avoid lumps in this blueberry pancakes recipe, whisk the dry ingredients before adding to the wet ingredients.
Don't Overmix - to add to the above, you don't want to overmix the batter. You want to have some lumps to create fluffy pancakes.
Rest the Batter - if you have the time, rest the batter for 10 minutes so the flour absorbs the liquid. I do this as I'm warming up the pan.
Use an Electric Skillet - a large electric skillet allows you to make multiple pancakes at a time, but you can use a cast iron skillet as well.
Wipe Skillet - by using butter, it will eventually burn so wipe the skillet between pancake batches to keep from having burned pancakes.
Don't Flip Too Early - wait until bubbles pop and form holes that stay open on the surface of the batter before flipping the pancakes.