Banana Bread Pancakes with Cinnamon Syrup Recipe

Banana Bread Pancakes with Cinnamon Syrup Recipe

Photos of Banana Bread Pancakes with Cinnamon Syrup Recipe

How To Make Banana Bread Pancakes with Cinnamon Syrup

Make mornings extra special with our Banana Bread Pancakes with Cinnamon Syrup Recipe! Slather tasty cinnamon cream cheese syrup on banana pancakes. Yummy!

Preparation: 20 minutes
Cooking: 20 minutes
Total: 40 minutes



For Banana Bread Pancakes:

  • 1 ½cupsall-purpose flour
  • 2tbspgranulated sugar
  • 2tspbaking powder
  • ½tspbaking soda
  • ¼tspcinnamon
  • tspnutmeg
  • ¼tspsalt
  • 1cupbuttermilk
  • ¼cupmilkplus 2 tbsp
  • 1cupbananasmashed, overripe, about 2 bananas
  • ¼cupsour cream
  • 2tbspbuttermelted
  • banana slices(optional) for garnish
  • walnutschopped, or pecans, for garnish (optional)

For Cinnamon Cream Cheese Syrup:

  • ¼cupbutter
  • ¾cupgranulated sugar
  • ¼tspcinnamon
  • cupbuttermilk
  • 4ozcream cheese
  • ½tspbaking soda
  • 1tspvanilla extract


Banana Bread Pancakes:

  1. Preheat a non-stick griddle to 325 degrees F.

  2. In a mixing bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt, then set aside.

  3. In a separate mixing bowl, whisk together buttermilk, milk, mashed bananas, sour cream, egg, and melted butter.

  4. 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.

  5. Cook until bubbles begin to appear on the surface and the bottom is golden, then flip pancake and cook opposite side until golden.

Cinnamon Cream Cheese Syrup:

  1. Melt butter in a large saucepan over medium-low heat. Stir in sugar, cinnamon, buttermilk, and cream cheese.

  2. Cook mixture, whisking constantly until cream cheese has melted. Stir in baking soda and whisk for about 10 seconds until very frothy.

  3. Remove from heat and stir in vanilla.

  4. Serve pancakes immediately with Cinnamon Cream Cheese Syrup and garnish with optional banana slices and chopped nuts. Enjoy!

Recipe Notes


When mixing the batter, remember that the batter should be slightly lumpy, so don’t over-mix or your pancakes won’t be as fluffy. Slightly spreading the batter outward helps the pancakes to be more even, with no fat center and thin sides. You can store the Cinnamon Cream Cheese Syrup in the refrigerator for up to 1 week.



  • Calories: 1062.73kcal
  • Fat: 27.63g
  • Saturated Fat: 15.76g
  • Trans Fat: 0.56g
  • Monounsaturated Fat: 6.88g
  • Polyunsaturated Fat: 1.83g
  • Carbohydrates: 187.60g
  • Fiber: 9.38g
  • Sugar: 67.75g
  • Protein: 20.74g
  • Cholesterol: 103.37mg
  • Sodium: 750.08mg
  • Calcium: 302.07mg
  • Potassium: 1120.85mg
  • Iron: 6.93mg
  • Vitamin A: 255.04µg
  • Vitamin C: 20.34mg
Want to share your experience making these delightful Banana Bread Pancakes with Cinnamon Syrup? Head over to our Recipe Sharing forum and join the discussion!

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