Using an electric mixer, beat eggs until frothy. Add flour, sugar, buttermilk, melted butter and vanilla. Gently beat the mixture until flour has been incorporated and mixture is smooth. Carefully fold in the chopped chocolate, half the banana and half the blueberries until well combined.
Using a 1/3 cup measure ladle the batter into the centre of the pan. Cook for 2-3 minutes or until bubbles form on the surface and the batter is set. Using a spatula, carefully flip pancake and cook until golden brown about 2 minutes.
Serve warm pancakes with remaining banana and blueberries, drizzled with maple syrup.