I’m completely smitten with Southern food traditions. Though I’m a West Coast gal, Hummingbird Cake—a classic Southern specialty—is one of my favorite cakes. This sweet treat has the best of many desserts, tasting like a mix of banana bread and spiced cake with a tropical pineapple twist. Plus, it’s finished with a thick cream cheese frosting.
There’s a lot to love in a cake like this so I figured, why not turn it into a breakfast? The result is irresistible hummingbird pancakes shamelessly drizzled with maple-cream cheese icing. Best part is, they’re really easy to make!
To start, you’ll need eggs, milk, pineapple, bananas, cinnamon, Bisquick mix and pecans (exact ingredient amounts are listed below!).
Beat everything except the Bisquick mix and pecans with a whisk. Then, fold the mixture into the Bisquick mix measured out in a large bowl until everything is well combined. Lastly, fold in the pecans.
Griddle up your pancakes a few at a time until you’ve used up the batter and set them aside on a serving platter. All that’s left now is to whip up the icing, which is super simple! Whisk the cream cheese, maple syrup, powdered sugar together in a medium bowl, adding in just enough milk to make it pourable.