Ingredients
1 ½cupsall-purpose flour
2tbspgranulated sugar
2tspbaking powder
½tspbaking soda
¼tspcinnamon
⅛tspnutmeg
¼tspsalt
1cupbuttermilk
¼cupmilkplus 2 tbsp
1cupbananasmashed, overripe, about 2 bananas
¼cupsour cream
2tbspbuttermelted
banana slices(optional) for garnish
walnutschopped, or pecans, for garnish (optional)
¼cupbutter
¾cupgranulated sugar
¼tspcinnamon
⅓cupbuttermilk
4ozcream cheese
½tspbaking soda
1tspvanilla extract
Preparation
Preheat a non-stick griddle to 325 degrees F.
In a mixing bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt, then set aside.
In a separate mixing bowl, whisk together buttermilk, milk, mashed bananas, sour cream, egg, and melted butter.
Add dry ingredients to the milk mixture and whisk just until combined. Pour about ¼ cup of the mixture onto buttered preheated griddle. Using the measuring cup, slightly spread the batter outward keeping a circular form.
Cook until bubbles begin to appear on the surface and the bottom is golden, then flip pancake and cook opposite side until golden.
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 pancakes immediately with Cinnamon Cream Cheese Syrup and garnish with optional banana slices and chopped nuts. Enjoy!
