Directions:

• In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Whisk them together until well combined.
• In another bowl, combine the buttermilk, sour cream, granulated sugar, brown sugar, mashed bananas, egg, and vanilla extract. Whisk until the mixture is smooth and well blended.
• Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are perfectly fine.
• Fold in the melted butter until fully incorporated. This will give your pancakes a rich and buttery flavor.
• Preheat your frying pan or griddle over medium heat. Lightly grease it with a bit of butter or cooking spray.
• Pour about 1/4 cup of batter onto the heated pan for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for an additional 1-2 minutes on the other side until golden brown. Repeat with the remaining batter.
• In a medium bowl, beat the softened cream cheese and butter together until creamy and smooth. Gradually add the powdered sugar, mixing well, and then add the milk until you reach your desired glaze consistency. Stir in the vanilla extract.
• Stack your pancakes on a plate, drizzle generously with the cream cheese glaze, and enjoy! You can also add sliced bananas or a sprinkle of cinnamon on top for extra flair.