Hummingbird Pancakes
This showstopping stack has the same flavor profile as the original Hummingbird Cake recipe, and the cream cheese frosting is transformed into a lip-smacking Cream Cheese Anglaise to drizzle on top.


  • 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 mashed very ripe bananas
  • 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 chopped toasted pecans
  • Cream Cheese Anglaise
  • Garnishes: sliced bananas, chopped fresh pineapple


  1. Stir together first 4 ingredients in a large bowl.
  2. Whisk together buttermilk and next 5 ingredients in another bowl.
  3. Gradually stir buttermilk mixture into flour mixture just until dry ingredients are moistened. Fold in toasted pecans.
  4. Pour about 1/4 cup batter for each pancake onto a hot buttered griddle or large nonstick skillet.
  5. Cook 3 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked.
  6. Turn and cook 3 to 4 minutes or until done.
  7. Place in a single layer on a baking sheet, and keep warm in a 200° oven up to 30 minutes.
  8. Serve with Cream Cheese Anglaise.


  1. When using a griddle, heat it to 350°.
  2. For tender pancakes, don’t overmix the batter; it should be lumpy.

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