Hummingbird Pancakes Recipe

After a recent craving for the classic hummingbird layer cake, a Southern dessert packed with banana, pineapple and pecans, we wanted to find a way to eat our cake for breakfast. Thus, hummingbird pancakes were born. By taking all the traditional ingredients and turning them into flapjack form, we can successfully get our hummingbird fix without any judgment. The key to any dish using bananas is to make sure they're ripe. You want bananas that look like they're a few days past their prime.

This way, the starches break down into simpler sugars, adding that floral banana sweetness you're looking for. 1. In a medium bowl, whisk together the flour, baking powder, salt and cinnamon to incorporate. 2. In a large bowl, whisk together the crushed pineapple, sugars, mashed banana and eggs. Slowly whisk in the buttermilk until smooth. Add the flour mixture and fold until a batter forms. Stir in the brown butter. 3. Heat two 8-inch nonstick skillets, greased with cooking spray, over medium heat.

Ladle ½ cup of batter into each skillet and cook, flipping once, until golden brown and puffed, 2 minutes per side. Repeat with the remaining pancake batter. You should have about 8 pancakes. 4. Divide the pancakes between plates; garnish with chopped pecans, sliced banana and pineapple; then serve with maple syrup.

I am particular about my pancakes as well. I am particular about my pancakes as well. I just might request these for Mother’s Day breakfast. Looking forward to trying these. Thanks again for another great looking recipe. I just might request these for Mother’s Day breakfast. Looking forward to trying these. Thanks again for another great looking recipe. I’m sooo trying those this weekend!

I can never seem to get pancakes right….. I’m sooo trying those this weekend! I can never seem to get pancakes right….. Mmmm….. love me some pancakes too. I make mine with self rising flour and leave out the salt and baking powder (and add a dash of sugar). Mmmm….. love me some pancakes too. I make mine with self rising flour and leave out the salt and baking powder (and add a dash of sugar).

I’ve been making the best buttermilk cornmeal pancakes recently…they are addicting! I’ve been making the best buttermilk cornmeal pancakes recently…they are addicting! Hmmm…. I think you have something there with your methodology of adding the baking soda and mixing the dry into the wet. Here I use bisquick…. Here in the City of Angels, I missed pancakes on Sunday… and you post this, I think I am going to skip the oatmeal this morning & go get myself a waffle or pancake from the cafe.

See how you inspire me, Hmmm…. I think you have something there with your methodology of adding the baking soda and mixing the dry into the wet. Here I use bisquick…. Here in the City of Angels, I missed pancakes on Sunday… and you post this, I think I am going to skip the oatmeal this morning & go get myself a waffle or pancake from the cafe.

See how you inspire me, Mmmm, I’ll have to try these soon. Mmmm, I’ll have to try these soon. I do adore pancakes! That is what I’m having for breakfast as soon as my medical diet is over! I do adore pancakes! That is what I’m having for breakfast as soon as my medical diet is over! Our recipes are really similar - or exactly the same if you’re talking about the skirt-tugging thing.

It never occurred to me to mix the egg&milk together first - brilliant - and I will now start adding vanilla extract and a little less sugar than I currently use. I use a non-stick frypan and find that the melted butter in the batter is more than enough to keep them sticking to the pan. Thanks for posting this! I’ve often wondered how you make your pancakes… Americans are experts in this field.

PREVIOUS: 5 Easy Pillow Designs that anyone can do! Liz, now I know what to do with the rest of the buttermilk in my fridge! It was meant to be! I think you’re going to love these pancakes! Thanks so much for stopping by, Beth! Hi liz, these look delicious (great photo).

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