Food and Recipes Recipes Hummingbird Pancakes 5.0 (1) 1 Review 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. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Published on March 13, 2019 Print Rate It Share Share Tweet Pin Email Total Time: 1 hrs Yield: 18 pancakes Ingredients 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 very ripe bananas, mashed 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 toasted pecans, chopped Garnishes: sliced bananas, chopped fresh pineapple Cream Cheese Anglaise Directions 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. Southern Living Source Recipe Revival: Southern Classics Reinvented for Modern Cooksthis link opens in a new tab (2016; Time Inc. Books) Rate it Print