Hummingbird Pancakes

Southern Living
Hummingbird Pancakes Recipe
Photo: Iain Bagwell; Prop Stylist: Heather Chadduck; Food Stylist: Ana Kelly
The South's favorite cake takes a breakfast turn as Hummingbird Pancakes.
Makes about 18 pancakes


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1 1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 1/2 cups buttermilk
1 cup mashed very ripe bananas
1/2 cup drained, canned crushed pineapple in juice
1/3 cup sugar
1 large egg, lightly beaten
3 tablespoons canola oil
1/2 cup chopped toasted pecans
Garnishes: sliced bananas, chopped fresh pineapple


Hands-on: 30 Minutes
Total: 45 Minutes

Stir together first 4 ingredients in a large bowl. Whisk together buttermilk and next 5 ingredients in another bowl. Gradually stir buttermilk mixture into flour mixture just until dry ingredients are moistened. Fold in toasted pecans. Pour about 1/4 cup batter for each pancake onto a hot buttered griddle or large nonstick skillet. Cook 3 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked. Turn and cook 3 to 4 minutes or until done. Place in a single layer on a baking sheet, and keep warm in a 200° oven up to 30 minutes. Serve with Cream Cheese Anglaise.

Note: When using a griddle, heat it to 350°.

Tip: For tender pancakes, don't overmix the batter; it should be lumpy.

Created date

November 2012

Nutritional Information