In 1978, a woman named L.H. Wiggins submitted a recipe to Southern Living for a intriguing cake: the hummingbird cake. The three-layer cake featured crushed pineapple, diced bananas, crushed pecans and was topped with cream cheese frosting. In the 41 years since the recipe was published, the cake has become a staple in Southern cooking; in fact, Southern Living reports that the hummingbird cake recipe is their most popular recipe to this day. 

This hummingbird pancake recipe takes the cake's classic flavors and transforms them into fluffy, moist, and delicious pancakes that can be eaten for breakfast, lunch, or dinner. 

Sarah Anwar

Hummingbird Pancake Ingredients

-One cup flour

-One tablespoon sugar

-Two teaspoons baking soda

-Three tablespoons butter (reserve one tablespoon for the frying pan)

-One egg

-One can crushed pineapple

-Two bananas

-Four ounces (11 grams) pecans

-One container cream cheese frosting (or make your own with this recipe!)

Sarah Anwar


*Optional Step*: Toast the pecans.

While toasting the pecans isn't necessary, this quick step can add a lot of flavor to your dish! Simply pour the pecans into a frying pan and occasionally stir them for two to five minutes. When the nuts are browned and aromatic, they're ready! Do this step first so the pecans have a chance to cool before you put them in the batter.

Step 1: Mix the dry ingredients.

In a large bowl, mix the flour, sugar, and baking soda.

Step 2: Add the wet ingredients.

Melt two tablespoons of butter and add into the mixture. Next, add the egg and crushed pineapple. Do not drain the pineapple before adding it; the pineapple juice adds flavor and moisture to the mixture. Lastly, mash the two bananas and add them to the mixture. Stir until smooth.

Step 3: Add the pecans.

Break up the pecans with your hands and add them to the mixture.

Step 4: Cook the pancakes.

Put a frying pan on low to medium heat. Once it is fully heated, melt one tablespoon of butter in the pan. Add a third cup of batter to the pan. Since the batter is thick, spread it with a spoon until the pancake reaches a four to five inch diameter. When bubbles appear on the top of the pancake and the edges begin to lift from the pan, it's ready to flip! When both sides are deep golden brown, the pancake is ready to eat. 

Step Five: Add the finishing touches. 

Spread a tablespoon of cream cheese frosting on top of each pancake and sprinkle with toasted pecans.