Description
Get ready for a breakfast delight with Banana Bread Cinnamon Roll Pancakes. These fluffy pancakes capture the banana bread essence with a swirl of cinnamon sugar goodness, drizzled with a luscious cream cheese icing. Perfect for a brunch treat or a special morning surprise!
Ingredients
For the Pancakes:
– 3/4 cup mashed ripe bananas (about 2 medium bananas)
– 1 cup all-purpose flour
– 1/4 cup granulated sugar
– 1/2 cup milk
– 1 large egg
– 2 tbsp melted unsalted butter
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/4 tsp salt
For the Cinnamon Sugar Swirl:
– 1/4 cup unsalted butter, melted
– 1/4 cup light brown sugar, packed
– 1/2 tbsp ground cinnamon
For the Cream Cheese Icing:
– 2 oz cream cheese, softened
– 2 tbsp unsalted butter, softened
– 1/2 cup powdered sugar
– 1 tsp vanilla extract
– 2-3 tbsp milk (for desired consistency)
Instructions
1. Prepare the Pancake Batter:
In a mixing bowl, whisk together the mashed bananas, milk, egg, and melted butter. In another bowl, combine the flour, granulated sugar, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
2. Make the Cinnamon Sugar Swirl:
In a small bowl, mix together the melted butter, brown sugar, and cinnamon until smooth.
3. Cook the Pancakes:
Heat a non-stick skillet or griddle over medium heat. Pour 1/4 cup of pancake batter onto the skillet. Use a spoon to swirl a small amount of the cinnamon sugar mixture into the batter on the skillet.
Cook until bubbles form on the surface and the edges look set, then flip and cook for another 1-2 minutes until golden brown. Repeat with remaining batter.
4. Make the Cream Cheese Icing:
In a bowl, beat together the cream cheese, butter, powdered sugar, vanilla, and milk until smooth and creamy.
5. Serve:
Stack the warm pancakes on a plate, drizzle with cream cheese icing, and enjoy the delightful blend of banana bread and cinnamon roll flavors.