Hummingbird Pancakes

<p>Hummingbird Pancakes</p>
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

Total time: 45 Minutes

Recipe from

Southern Living

Recipe Time

Hands-on: 30 Minutes
Total: 45 Minutes


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


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.