I am in love with these pancakes! They taste just like banana bread with the bonus of a decadent cream cheese glaze. Their texture is even much like banana bread. So I’m thinking when I get that craving for banana bread, at least half the time I’ll be making these instead because they are ready so much faster than a loaf of banana bread is.
Who could resist a breakfast like this? This would be something that’s perfect to serve to friends or your in-laws when they’re spending the weekend. They are thick and puffy and they have just the right amount of sweetness especially once finished off with that sweet and tangy cream cheese glaze. I made the glaze to be fairly runny because I don’t want to top my pancakes with a thick frosting-like glaze. If you’d prefer that, than just reduce the amount of milk accordingly, and if you want it even runnier just add a few more tablespoons milk.
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 3/4 cup buttermilk
- 1/4 cup sour cream
- 3 Tbsp granulated sugar
- 3 Tbsp packed brown sugar
- 1 1/2 cups mashed overripe bananas (from about 3)
- 1 large egg
- 1/2 tsp vanilla extract
- 4 Tbsp unsalted butter, melted
- 4 oz cream cheese, softened
- 4 Tbsp butter, softened
- 1 1/2 cups powdered sugar
- 6 Tbsp milk (more or less to reach desired consistency)
- 1/2 tsp vanilla extract
- For the pancakes:
- Preheat an electric griddle to 350 degrees (you could also make these on the stovetop using a non-stick pan). In a large mixing bowl whisk together flour, baking powder, baking soda, salt and cinnamon for 20 seconds. Make a well in center of mixture then set aside.
- In a separate mixing bowl whisk together buttermilk, sour cream, granulated sugar, brown sugar, mashed bananas, egg, vanilla and melted butter. While whisking, pour buttermilk mixture into flour mixture then blend just until combined (batter will be slightly lumpy).
- Butter griddle as necessary then pour a heaping 1/3 cup onto griddle and slightly spread outward into a round. Cook until bottom is golden brown (a lot of bubbles won't really appear on surface so just keep an eye on the color on bottom) then flip and cook opposite side until golden brown. Serve warm with cream cheese glaze.
- For the glaze:
- In a mixing bowl, using an electric hand mixer set on medium speed, blend together cream cheese and butter until well combine and fluffy, about 2 minutes. Add in remaining ingredients and mix about 1 minute until well combine. Store in an airtight container in refrigerator.
- Recipe Source: Cooking Classy