Total Time:
1 Hour
Yield:
Makes about 18 pancakes

After we published Mrs. L.H. Wiggins’ triple-layer Hummingbird Cake in 1978, it became the most requested recipe in Southern Living history. So we wondered: Could all that blissfully moist sweetness be captured in a stack of pancakes? Indeed. We included a delicious riff on the cream cheese frosting too.

How to Make It

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.