Banana Bread Pancakes with Cream Cheese Glaze
These soft and fluffy pancakes are the perfect weekend breakfast treat. They taste just like banana bread and it's a great way to use up overripe bananas. Yields about 9 pancakes.
Servings: 9
Ingredients
Pancakes
- 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
Glaze
- 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
Instructions
- 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.