Food and Recipes Recipes Hummingbird Pancakes 5.0 (1) 1 Review Could all the blissfully moist sweetness of a hummingbird cake be captured in a stack of hummingbird pancakes? Indeed. By Southern Living Editors Published on March 13, 2019 Print Rate It Share Share Tweet Pin Email Total Time: 1 hrs Yield: 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. Southern Living 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. Source Recipe Revival: Southern Classics Reinvented for Modern Cooksthis link opens in a new tab (2016; Time Inc. Books) Rate it Print