Mash the bananas. In a large bowl, mash the bananas with a fork until mostly smooth. A few small lumps are fine—they add texture and banana flavor pockets.

Whisk in wet ingredients. Add the egg, milk, vanilla, and melted butter or oil. Whisk until everything looks cohesive, about 20–30 seconds.

Add dry ingredients. Sprinkle the flour, baking powder, baking soda (if using), salt, and sugar over the top. Stir gently with a spatula until just combined. Do not overmix; a few streaks of flour are okay.

Fold in chocolate chips. Gently fold in the chocolate chips. If the batter seems very thick, add a splash more milk. If it’s runny, sprinkle in a little flour and give it one or two light stirs.

Heat the pan. Warm a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil. To test readiness, flick a drop of water on the surface. If it sizzles and dances, you’re good to go.

Portion the batter. Scoop about 1/4 cup batter per pancake. Leave space between pancakes so you can flip easily.

Cook the first side. Let pancakes cook until you see bubbles forming on top and edges look set, 2–3 minutes. Resist the urge to move them too soon—this helps them rise and brown evenly.

Flip and finish. Flip carefully and cook another 1–2 minutes, until golden and cooked through. If pancakes brown too fast, lower the heat slightly.

Serve warm. Stack them up and serve with butter, maple syrup, sliced bananas, or a sprinkle of extra chips. They’re great plain, too.