Banana Bread Pancakes with Cinnamon Cream Cheese Syrup
This post may contain affiliate links. Read our disclosure policy.
Banana Bread Pancakes with Cinnamon Cream Cheese Syrup combine fluffy pancakes with moist banana bread, drizzled with syrup that is perfectly spiced and creamy. You can enjoy these for a luxurious breakfast—or for dessert! I won’t tell. :)
I admit it I’m pancake crazy =). I should start a food blog dedicated to pancakes. That’s just how much I love pancakes. There are endless flavor possibilities and who doesn’t love a warm fluffy pancake smothered in syrup to wake up to first thing in the morning? I especially love whipping up a batch of pancakes on a lazy weekend morning with all of our family gathered in the kitchen. It’s just so cozy and fun!
Banana Bread Pancakes
The great thing about this version is that they have all the flavors of banana bread but they are ready to eat in less than half the time. Plus you get this amazing Cinnamon Cream Cheese Syrup generously smothered over them which you don’t get on banana bread. This pancake recipe will very likely keep you coming back for more. You can now have another use for the overripe bananas in your home, so move over banana bread you aren’t the best thing for speckled bananas anymore.
These pancakes would be perfect for a fancy breakfast, a late and lazy Sunday brunch, or even for dessert. That’s how delicious they are. The syrup alone is worthy of dessert status! You will probably end up licking the plate clean—I’m just warning you. Don’t be afraid to try it over normal pancakes, French toast, or even ice cream!
Other Recipes to Try
If you’re a huge pancake fan, make sure you try these other pancake recipes I’ve created out of my enduring love for these fluffy delights:
- Blueberry Pancakes
- Almond Poppy Seed Pancakes
- Chocolate Pancakes
- Whole Wheat Pancakes
- Red Velvet Pancakes
- Funfetti Pancakes
Follow Cooking Classy
Banana Bread Pancakes with Cinnamon Cream Cheese Syrup
Ingredients
- 1 1/2 cups all-purpose flour
- 2 Tbsp granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg
- 1/4 tsp salt
- 1 cup buttermilk
- 1/4 cup + 2 Tbsp milk
- 1 cup mashed well , overripe bananas (about 2 bananas)
- 1/4 cup sour cream
- 1 egg
- 2 Tbsp butter , melted
- banana slices , for garnish (optional)
- chopped walnuts or pecans , for garnish (optional)
Cinnamon Cream Cheese Syrup
- 1/4 cup butter
- 3/4 cup granulated sugar
- 1/4 tsp cinnamon
- 1/3 cup buttermilk
- 4 oz cream cheese
- 1/2 tsp baking soda
- 1 tsp vanilla extract
Instructions
- Preheat a non-stick griddle to 325 degrees. In a mixing bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg and salt, set aside. In a separate mixing bowl whisk together buttermilk, milk, mashed bananas, sour cream, egg and melted butter. Add dry ingredients to milk mixture and whisk just until combine (batter should be slightly lumpy, don't over-mix or your pancakes won't be as fluffy). Pour about 1/4 cup mixture onto buttered preheated griddle and using the measuring cup slightly spread the batter outward keeping a circular form (this helps them to be more even so you don't get the fat center and thin sides). Cook until bubbles begin to appear on the surface and bottom is golden, then flip pancake and cook opposite side until golden. Serve immediately with Cinnamon Cream Cheese Syrup and garnish with optional banana slices and chopped nuts.
Cinnamon Cream Cheese Syrup
- Melt butter in a large saucepan over medium low heat. Stir in sugar, cinnamon, buttermilk and cream cheese. Cook mixture, whisking constantly until cream cheese has melted. Stir in baking soda and whisk for about 10 seconds until very frothy. Remove from heat and stir in vanilla. Serve warm. Store in refrigerator up to 1 week. .
- Recipe Source: Cooking Classy