Pancakes: Sift dry ingredients into a large bowl. Make a well in the center. Blend buttermilk and eggs; pour all at once into dry ingredients. Mix slowly until almost completely moistened. Stir in butter just until combined. (Do not over mix.) Carefully fold in 3 oz. cookie pieces. Let batter stand 10 min.
Portion batter onto 375°F griddle using #16 scoop. Cook 2 to 3 min. or until bubbles cover surface; turn over. Cook an additional 30 seconds. Repeat with remaining batter.
Banana Topping: Melt butter in medium saucepan on medium heat. Add bananas; sauté 1 to 2 min. or until softened and warm.
Serve 2 pancakes topped with warm Banana Topping and remaining cookie pieces.