Hands-on Time
30 Mins
Total Time
45 Mins
Makes about 18 pancakes

The South's favorite cake takes a breakfast turn as Hummingbird Pancakes.

How to Make It

Step 1

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.

Step 2

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

Step 3

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

Ratings & Reviews

obxgoer's Review

December 06, 2013
This recipe was the best of the bunch! Perfect for a special occasion.

izzyluve's Review

November 29, 2013

LJcooks's Review

June 16, 2013
A new holiday tradition!!!

Laisamarie's Review

March 01, 2013
We made these hummingbird pancakes, the italian cream and the red velvet. Out of all three, this was the least favorite.

Mojo16's Review

January 27, 2013

gourmetgalcooks's Review

December 01, 2012
I'm rating this even though I haven't as yet made it but I have made something similar. These look and sound SO good and with the Cream Cheese Anglaise which is delicious and which I have made before....these pancakes will be over the top fabulous! I can hardly wait to make them!!