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Hummingbird Pancakes

  • Prep 15 min
  • Total 35 min
  • Servings 14
  • Save
    81
  • Pinterest
    82
  • Print
    138
  • Email
    11
  • Facebook
    22

Jump-start your weekend with a decadent pancake breakfast inspired by a classic Southern cake. MORE + LESS -

Cindy Ensley Cindy Ensley
April 10, 2015

Ingredients

Pancakes

2 1/2
cups Original Bisquick™ mix
2
eggs
1
cup milk
1/2
cup crushed pineapple
1
mashed ripe banana
1 1/2
teaspoons ground cinnamon
1/3
cup chopped pecans

Icing

1
package (8 oz) cream cheese, softened
2
tablespoons real maple syrup
1/2
cup powdered sugar
2
to 4 tablespoons milk

Toppings

Additional pecans and banana slices, as desired

Steps

Hide Images
  • 1
    Place Bisquick™ mix in large bowl. In medium bowl, beat eggs, milk, pineapple, banana and cinnamon with whisk. Fold mixture into Bisquick™ until combined. Fold in pecans.
  • 2
    Heat skillet or griddle over medium heat (grease if necessary), and pour batter by 1/3 cupfuls on hot surface, turning after bubbles form across surface. When golden and puffed, remove from skillet to serving platter.
  • 3
    In medium bowl, beat Icing ingredients, adding enough milk to make it pourable.
  • 4
    Serve stacks of 2 or 3 pancakes drizzled with icing and topped with toppings.

Expert Tips

Keep the pancakes warm in a 200°F oven while you make the rest or until ready to serve.

These pancakes can be made ahead, frozen on a parchment-lined cookie sheet in a single layer, then placed in a freezer bag and frozen. Reheat in a toaster or toaster oven.

Nutrition Information

No nutrition information available for this recipe

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