Hummingbird Pancakes Recipe
Prep Time:
20 minutes
Cook Time:
20 minutes
Servings:
4 to 6 servings
Ingredients
  • 1¾ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ cup canned crushed pineapple, drained
  • ¼ cup granulated sugar
  • ¼ cup light brown sugar
  • 2 large bananas, peeled and mashed (¾ cup)
  • 2 eggs
  • 1¼ cups buttermilk
  • 4 tablespoons brown butter, melted
  • Nonstick cooking spray
  • Chopped pecans, for garnish
  • Sliced banana and pineapple, for garnish
  • Maple syrup, for serving
Directions
  1. In a medium bowl, whisk together the flour, baking powder, salt and cinnamon to incorporate.
  2. In a large bowl, whisk together the crushed pineapple, sugars, mashed banana and eggs. Slowly whisk in the buttermilk until smooth. Add the flour mixture and fold until a batter forms. Stir in the brown butter.
  3. Heat two 8-inch nonstick skillets, greased with cooking spray, over medium heat. Ladle ½ cup of batter into each skillet and cook, flipping once, until golden brown and puffed, 2 minutes per side. Repeat with the remaining pancake batter. You should have about 8 pancakes.
  4. Divide the pancakes between plates; garnish with chopped pecans, sliced banana and pineapple; then serve with maple syrup.