Ingredients
Scale
- 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 (about 3 bananas)
- 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 (adjust for desired consistency)
- 1/2 tsp vanilla extract
Instructions
- Whisk dry ingredients (flour, baking powder, baking soda, salt, cinnamon) in a bowl.
- Mix wet ingredients (buttermilk, sour cream, sugars, bananas, egg, vanilla, melted butter) in another bowl until smooth.
- Combine wet and dry ingredients gently, leaving the batter slightly lumpy.
- Preheat the griddle to 350°F and grease as needed.
- Pour 1/3 cup of batter onto the griddle and cook until golden brown on both sides.
- To make the glaze, blend cream cheese and butter until fluffy, then add powdered sugar, milk, and vanilla until creamy.
- Serve pancakes drizzled with cream cheese glaze.
Notes
Use very ripe bananas for maximum sweetness.
Avoid overmixing the batter; a few lumps are fine.
Check the pancake bottoms frequently to prevent burning.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan frying
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 15g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg