In a medium bowl whisk together flour, white sugar, brown sugar, baking powder, baking soda.
In a large bowl combine the eggs with vanilla and the buttermilk. Beat to incorporate. Add the flour mixture to the bowl and stir quickly until well combined. Do not over mix.
Stir in the melted butter and ¼ of a cup of the chocolate chips.
Heat a griddle or large nonstick skillet over medium low heat. Coat with nonstick cooking spray. Ladle the batter on the griddle, ¼ cup for each pancake.
Cook the pancakes until they are covered with bubbles, 3 to 4 minutes. Flip and cook until golden brown on both sides, another 2 to 3 minutes. Spread with a knife a little bit of the room temperature butter.
Add a few chocolate chips. Serve hot off the griddle, sprinkle with confectioner’s sugar, and top with the a few banana slices. Add warm maple syrup.