Cream together the butter and sugar in a large bowl. Stir in the vanilla, buttermilk, eggs, and bananas until smooth.
Add the salt, baking soda, and flour and stir until just combined. Gently fold in the chopped pecans and chocolate chips.
Slowly drizzle in water, stirring after every small addition, until the batter is pourable and resembles thick pancake batter. This step is pretty much up to you – I added very little water on my first test, but on my second test, I added a lot.
Heat a pat of butter in a large skillet over medium heat. Once moderately hot, turn the heat to low and add dollops of batter to the pan. I used about two heaping spoonfuls of batter per pancake – don't make them much larger than the largest spatula you have. Cook on each side until golden brown, a few minutes each side. I found that these pancakes took a very long time, so be patient and keep the heat low so they don't burn. Continue to add batter in batches until all the batter is cooked.
Serve hot with butter, maple syrup, and more chocolate chips.