Banana Bread Pancakes with Cinnamon Cream Cheese Syrup

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? 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. 

Banana Bread Pancakes

Yields about 1 dozen 


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)


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


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


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. 

Note: leftover syrup is delicious over oatmeal, especially with a ripe banana mixed in.

Recipe Source: Cooking Classy

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