banana peanut butter chocolate chip pancakes

Yes, you read that correctly. And they were as delicious as they sound.

On Sunday Matt and I really wanted to go to Flo (of course, because that's what you do on Sunday mornings), but neither of us had any money.  So we decided to try a homemade version of my favorite thing on their menu. It worked out! We started with a Cook's Illustrated recipe for buttermilk pancakes, then threw in some mashed bananas and half a bag of peanut butter and chocolate chips.

Banana Buttermilk Pancakes with Chocolate & Peanut Butter Chips
(adapted from Cook's Illustrated)

2 cups unbleached all-purpose flour (10 ounces) (see note)
2 tablespoons sugar
1/2 teaspoon table salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 cups buttermilk
1/4 cup sour cream
2 large eggs
3 tablespoon unsalted butter , melted and cooled slightly
1 - 2 teaspoons vegetable oil 
2        ripe bananas, smashed
1/2     bag peanut butter and milk chocolate chips


  1. 1. Adjust oven rack to middle position and heat oven to 200 degrees. Spray wire rack set inside baking sheet with nonstick cooking spray; place in oven. Whisk flour, sugar, salt, baking powder, and baking soda together in medium bowl. In second medium bowl, whisk together buttermilk, sour cream, eggs, and melted butter. Make well in center of dry ingredients and pour in wet ingredients; gently stir until just combined (batter should remain lumpy with few streaks of flour). Stir in mashed bananas and chips. Do not overmix. Allow batter to sit 10 minutes before cooking.
  2. 2. Heat 1 teaspoon oil in 12-inch nonstick skillet over medium heat until shimmering. Using paper towels, carefully wipe out oil, leaving thin film of oil on bottom and sides of pan. Using ¼ cup measure, portion batter into pan in 4 places. Cook until edges are set, first side is golden brown, and bubbles on surface are just beginning to break, 2 to 3 minutes. Using thin, wide spatula, flip pancakes and continue to cook until second side is golden brown, 1 to 2 minutes longer. Serve pancakes immediately, or transfer to wire rack in preheated oven. Repeat with remaining batter, using remaining oil as necessary.

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