A few months ago, this girl told me about a little thing called Hummingbird Cake.

I was floored at her mentioning a type of cake I’d never even HEARD of…much less eaten. I sort of packed it away in my head, and then last week I stumbled across this pretty little cake and I REMEMBERED.

Hummingbird Cake!

But instead of making a whole cake which I would undoubtedly eat all by myself – I went for pancakes and shared them with my girl and the pup. (Meeker doesn’t really like pancakes. I KNOW. But really, it’s okay. More for me.)


Hummingbird Pancakes

{adapted from Southern Living}

  • 1 1/2 C all purpose flour
  • 2 t baking powder
  • 3/4 t salt
  • 1/2 t cinnamon
  • 1 T lemon juice
  • 1 C milk
  • 1 C mashed banana
  • 1/2 C crushed pineapple (fresh or canned)
  • 1/3 C sugar
  • 1 large egg
  • 1/2 C toasted pecans
  • 1 C plain (or vanilla) greek yogurt
  • 2-3 T cream cheese

Combine the flour, baking powder, salt, and cinnamon in a large bowl.

In a 1C measuring cup, squeeze half a lemon, then fill the rest with milk. Stir and let set (you could also use buttermilk if you have it on hand).

In another bowl, combine the banana, pineapple, sugar, and milk + lemon juice mixture.

Add the wet to the dry and stir until just combined.

Pour the batter by 1/4 C full onto a hot griddle (or pan), sprinkle each pancake with chopped pecans. When the pancake starts to bubble, flip to the other side for 2-3 minutes or until browned. Repeat with remaining batter.


While the pancakes are on the griddle, combine the yogurt and cream cheese. Serve this between and on top of pancakes along with more banana slices, pineapple, and pecans.


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