Banana Bread Pancakes with Cream Cheese Glaze

Ingredients

• 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
• 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

Directions

1. For the pancakes: Heat an electric griddle to 350 degrees, or use a non-stick pan on the stovetop. In a large bowl, whisk the flour, baking powder, baking soda, salt and cinnamon for 20 seconds. Create a hollow in the middle of the dry mixture, then set the bowl aside.
2. In another bowl, whisk the buttermilk, sour cream, granulated sugar, brown sugar, mashed bananas, egg, vanilla and melted butter. Pour the buttermilk mixture into the flour mixture as you whisk, stopping as soon as everything is incorporated. The batter should still look a bit lumpy.
3. Butter the griddle as needed, then add a heaping 1/3 cup of batter and gently nudge it into a round. Cook until the underside is golden brown, watching the bottom since the top may not show many bubbles. Flip and cook the second side until golden brown. Serve warm with the cream cheese glaze.
4. For the glaze: In a mixing bowl, beat the cream cheese and butter with an electric hand mixer on medium speed until fluffy and well combined, about 2 minutes. Add the remaining ingredients and beat about 1 minute, until smooth and combined. Store in an airtight container in the refrigerator.