Pineapples are most often synonymous with all things Hawaiian, which I find funny since pineapples aren’t originally from Hawaii. Pineapples are everywhere, and in the South, they are a sign of hospitality. If I visited friends in the south and they welcomed me with hummingbird pancakes, I would be oh-so-happy.
Hummingbird cake is a classic Southern cake. It’s a spice cake filled with crunchy pecans, banana, and pineapple, frosted with a cream cheese icing, and decorated with more toasted pecans and coconut flakes. (Any cake with pineapple and coconut in it is a fave of mine.) I decided to go with a fun twist on this cake by making it in pancake form. This Southern Pecan Pancake and Waffle Mix makes it so easy to make hummingbird pancakes!
I added more cinnamon and vanilla to the mix for an extra punch of flavor along with the bananas, pineapple and pecans, and I made a delicious cream cheese whipped cream for the filling and topping. I didn’t want a thick cream cheese frosting, and mixing it with whipped heavy cream already makes for a perfect pancake pairing. I added in some more vanilla and cinnamon to the whipped cream as well. Just try not to eat it all with a spoon—I was having a hard time not doing that because it really is so yummy!
Enjoy these pancakes with hot coffee and crispy bacon for a delicious breakfast, or make the pancakes for a fun brunch dessert!