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Homemade Banana Bread Pancakes with Cream Cheese Glaze recipe photo

Banana Bread Pancakes with Cream Cheese Glaze

Elevate your breakfast with these fluffy Banana Bread Pancakes topped with a luscious cream cheese glaze!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Pancakes:
  • 2 cups All-purpose flour
  • 1 tbsp 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 Brown sugar packed
  • 1 1/2 cups Mashed overripe bananas Approximately 3 medium bananas
  • 1 large Egg
  • 1 tsp Vanilla extract
  • 4 tbsp Unsalted butter melted
For the Cream Cheese Glaze:
  • 4 oz Cream cheese softened
  • 4 tbsp Unsalted butter softened
  • 1 1/2 cups Powdered sugar
  • 6 tbsp Milk to adjust consistency
  • 1 tsp Vanilla extract

Equipment

  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Non-stick skillet or griddle
  • Spatula
  • Hand mixer or whisk

Method
 

Instructions
  1. In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon.
  2. In another bowl, mix the buttermilk, sour cream, granulated sugar, brown sugar, mashed bananas, egg, and vanilla extract until well combined.
  3. 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.
  4. Preheat a non-stick skillet or griddle over medium heat and lightly grease with butter.
  5. 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.
  6. 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.
  7. 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.