In a large bowl, whisk together mashed bananas, eggs, sugar, oil, vanilla and milk.
On top of wet ingredients, add dry ingredients (flour, baking powder, baking soda, salt). Gently mix the dry ingredients together before stirring in to wet ingredients until just combined. Do not overmix. Fold in chocolate chips (see note).
If desired, grease or butter your griddle.
Drop batter by 1/4 cup portions onto preheated griddle and cook for 5-6 minutes or until bubbles appear and pancakes have a cooked/dry appearance around the edges. Flip and continue to cook for 4-5 minutes or until cooked through. Reduce heat to medium-low if they are cooking too quickly on the outside.
Notes
Makes about 20 pancakes.
This is a thick batter and they take a little longer to cook than thinner pancakes. You also may not see as many bubbles develop on the surface before flipping.
If desired, you can sprinkle chocolate chips on top of the batter when you pour them on the griddle for a more even distribution.
Store leftovers in the refrigerator for up to 5 days, or frozen for up to 3 months.
Freeze pancakes in an airtight storage container or a freezer bag; place parchment paper between the layers to keep the pancakes from sticking to each other.
To Reheat: Microwave the pancakes until they’re warmed through, or place them on a sheet pan, cover with foil to keep the pancakes from drying out, and heat in a 350ºF oven for about 10 minutes. If you’re reheating the pancakes from frozen, simply add a few more minutes to the cooking time.