Banana Bread Pancakes with Cream Cheese Glaze
Are you ready to elevate your pancake game to a whole new level? Imagine fluffy pancakes infused with the delightful flavor of banana bread, topped with a luscious cream cheese glaze. That’s right! Today we’re diving into the world of Banana Bread Pancakes with Cream Cheese Glaze. These pancakes are not just breakfast; they are a treat that will make your mornings feel special. Perfect for brunch gatherings or lazy Sunday breakfasts, this recipe combines the comforting flavors of banana bread with the indulgence of cream cheese frosting. Let’s get started!
Why It Works Every Time
The secret to these Banana Bread Pancakes lies in the balance of flavors and textures. The overripe bananas provide natural sweetness and moisture, while the combination of buttermilk and sour cream gives the pancakes a tender crumb. The addition of brown sugar deepens the flavor profile, mimicking the beloved banana bread we all adore. And, of course, the cream cheese glaze adds a rich, tangy sweetness that perfectly complements the pancakes. This winning combination ensures that you will enjoy fluffy, flavorful pancakes that are incredibly satisfying.
Ingredient Notes
- All-purpose flour – The foundation of your pancake batter, providing structure.
- Baking powder – Essential for leavening, giving the pancakes their fluffy texture.
- Baking soda – Works in conjunction with the buttermilk to create lift.
- Salt – Enhances the flavors of the other ingredients.
- Ground cinnamon – Adds warmth and a hint of spice, reminiscent of banana bread.
- Buttermilk – Contributes a tangy flavor and tenderizes the batter.
- Sour cream – Adds richness and moisture, ensuring the pancakes are soft.
- Granulated sugar – Provides sweetness to the batter.
- Brown sugar – Offers depth of flavor and moisture.
- Overripe bananas – The star ingredient, making these pancakes naturally sweet and flavorful.
- Large egg – Binds the ingredients together and adds richness.
- Vanilla extract – Enhances the overall flavor profile.
- Unsalted butter – Adds richness and a lovely buttery flavor.
- Cream cheese – The base for the creamy glaze, providing a rich and tangy flavor.
- Powdered sugar – Sweetens the glaze, giving it a smooth texture.
- Milk – Adjusts the consistency of the glaze to your liking.
Setup & Equipment
- Mixing bowls – For combining wet and dry ingredients.
- Whisk – Essential for mixing the batter until smooth.
- Measuring cups and spoons – For accurate ingredient measurements.
- Non-stick skillet or griddle – Ideal for cooking pancakes evenly without sticking.
- Spatula – Perfect for flipping pancakes.
- Hand mixer or whisk – For quickly blending the cream cheese glaze.
Banana Bread Pancakes with Cream Cheese Glaze in Steps
Step 1: Prepare the Batter
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. This will ensure that all the dry ingredients are evenly distributed.
Step 2: Combine Wet Ingredients
In another bowl, mix the buttermilk, sour cream, granulated sugar, brown sugar, mashed bananas, egg, and vanilla extract until well combined. Be sure to thoroughly mash the bananas for a smooth batter.
Step 3: Mix Wet and Dry Ingredients
Pour the wet ingredients into the dry ingredients and gently fold them together using a spatula. Be careful not to overmix; a few lumps are perfectly fine. Finally, stir in the melted unsalted butter until just combined.
Step 4: Heat the Skillet
Preheat a non-stick skillet or griddle over medium heat. Once hot, lightly grease with a bit of butter.
Step 5: Cook the Pancakes
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface and the edges look set. Flip and cook for an additional 1-2 minutes until golden brown. Transfer to a plate and keep warm while you cook the remaining pancakes.
Step 6: Make the Cream Cheese Glaze
In a mixing bowl, blend the softened cream cheese and softened butter until smooth. Gradually add the powdered sugar and mix until combined. Drizzle in milk, a tablespoon at a time, until you reach your desired glaze consistency. Finish with the vanilla extract.
Step 7: Serve and Enjoy
Stack the warm banana bread pancakes on a plate and generously drizzle the cream cheese glaze over the top. Serve with additional banana slices or a sprinkle of cinnamon if desired. Enjoy your delightful breakfast!
International Equivalents
- 2 cups all-purpose flour – 240g
- 1 tsp baking powder – 5g
- 1/2 tsp baking soda – 2.5g
- 1/2 tsp salt – 2.5g
- 1/2 tsp ground cinnamon – 1.5g
- 3/4 cup buttermilk – 180ml
- 1/4 cup sour cream – 60ml
- 3 tbsp granulated sugar – 37.5g
- 3 tbsp packed brown sugar – 37.5g
- 1 1/2 cups mashed overripe bananas – Approximately 3 medium bananas
- 1 large egg – Typically around 50g
- 4 tbsp unsalted butter – 56g
- 4 oz cream cheese – 113g
- 1 1/2 cups powdered sugar – 180g
- 6 tbsp milk – 90ml
Avoid These Traps
When making Banana Bread Pancakes with Cream Cheese Glaze, it’s easy to fall into a few common pitfalls:
- Overmixing the Batter: This can lead to tough pancakes. Mix just until combined!
- Using Unripe Bananas: For the best flavor and sweetness, make sure your bananas are overripe.
- Cooking at Too High of a Temperature: Moderate heat ensures even cooking without burning the outside.
- Skipping the Glaze: The cream cheese glaze takes these pancakes to the next level, so don’t skip it!
Leftovers & Meal Prep
These Banana Bread Pancakes are best enjoyed fresh, but you can certainly save leftovers for later! Allow pancakes to cool completely, then store them in an airtight container in the refrigerator for up to 3 days. You can reheat them in the microwave or toaster for a quick breakfast. As for the cream cheese glaze, it can be stored in the fridge for up to a week. Just give it a good stir before using it again!
Ask the Chef
Can I use whole wheat flour instead of all-purpose flour?
Absolutely! Whole wheat flour will add a nutty flavor and extra fiber. Just keep in mind that it may make the pancakes slightly denser, so you might need to adjust the liquid slightly.
What can I substitute for buttermilk?
If you don’t have buttermilk, you can use regular milk with a tablespoon of vinegar or lemon juice added. Let it sit for a few minutes to curdle before using.
Can I freeze these pancakes?
Yes! These pancakes freeze well. Allow them to cool, then stack them with parchment paper in between to prevent sticking. Store them in a freezer-safe bag for up to 2 months.
How can I make these pancakes dairy-free?
To make dairy-free Banana Bread Pancakes, use a plant-based milk and substitute the sour cream with a dairy-free yogurt. For the cream cheese glaze, look for a dairy-free cream cheese alternative.
That’s a Wrap
These Banana Bread Pancakes with Cream Cheese Glaze are not just another breakfast option; they are a delightful way to enjoy bananas and indulge in sweet flavors. The fluffy pancakes paired with the creamy glaze create a perfect harmony that will leave you craving more. Whether it’s a special occasion or just a regular weekday, treat yourself to this delicious recipe, and you’ll understand why it’s destined to become a favorite in your household. Enjoy making and sharing these scrumptious pancakes with family and friends!
Banana Bread Pancakes with Cream Cheese Glaze
Ingredients
Equipment
Method
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon.
- In another bowl, mix the buttermilk, sour cream, granulated sugar, brown sugar, mashed bananas, egg, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and gently fold them together using a spatula. Stir in the melted unsalted butter until just combined.
- Preheat a non-stick skillet or griddle over medium heat and lightly grease with butter.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form and edges look set. Flip and cook for another 1-2 minutes until golden brown.
- In a mixing bowl, blend the softened cream cheese and butter until smooth. Gradually add the powdered sugar and mix until combined. Drizzle in milk until desired consistency is reached.
- Stack the pancakes on a plate and drizzle the cream cheese glaze over the top. Serve with additional banana slices or a sprinkle of cinnamon.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat pancakes in the microwave or toaster for a quick breakfast.
- You can freeze these pancakes for up to 2 months, separating stacks with parchment paper.
