Ingredients
2cupsall-purpose flour
1tspbaking powder
½tspbaking soda
½tspsalt
½tspground cinnamon
¾cupbuttermilk
¼cupsour cream
3tbspgranulated sugar
3tbsppacked brown sugar
1½cupsmashed overripe bananas,(from about 3)
1egg,large
½tspvanilla extract
4tbspunsalted butter,melted
4ozcream cheese,softened
4tbspbutter,softened
1½cups powdered sugar
6tbspmilk,more or less to reach desired consistency
½tspvanilla extract
Preparation
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.
