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In a large bowl, mash the ripe bananas until mostly smooth with a few small chunks left.
Whisk in the egg, melted butter, vanilla extract, and buttermilk until combined.
In a separate bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, and salt.
Pour the wet ingredients into the dry and use a rubber spatula to gently fold until just combined. Don’t overmix — a few lumps in the batter are perfect.
Heat a nonstick pan or griddle over medium heat and add about ½ tablespoon of butter to melt.
Scoop about ½ cup of batter for each pancake, or more depending on how big or small you like them. Once the batter hits the pan, sprinkle a few walnuts and mini chocolate chips right on top before flipping.
Cook until bubbles form on top and edges look set, then flip and cook the other side until golden brown.
Transfer to a plate and keep warm, then repeat with the remaining batter, adding more butter to the pan as needed.
Serve warm with butter, maple syrup, and an extra sprinkle of chocolate chips.