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Hummingbird cake is made with pineapple, bananas, pecans, and cream cheese frosting, and it’s considered a classic cake in the southern United States. It was first published in Southern Living in 1978, although it is most likely based on the Caribbean doctor bird cake. It is one of my very favorite cakes to bake in the spring and summer, and what better way to eat it than as breakfast? Hummingbird cake translates well into pancake form in these Hummingbird Pancakes with Whipped Cream Cheese Topping.
Hummingbird Pancakes with Whipped Cream Cheese Ingredients
Cake Flour – Using cake flour will yield lighter, fluffier pancakes. If you prefer denser pancakes, use all-purpose flour. In my opinion, White Lily brand flour makes the best pancakes. If it is available where you live, you can substitute the cake flour, baking powder, and salt with 3 cups of White Lily self-rising flour.
Crushed Pineapple – It is important when baking to make sure you are using the right kind of pineapple. Crushed pineapple is the most finely chopped, and will disperse throughout the batter, whereas pineapple tidbits will leave large chunks. Also make sure not to drain the juice. It will contribute to the total amount of liquid in the pancake batter.
Bananas – Hummingbird cake sometimes calls for chopped bananas, not mashed bananas like you would use in banana bread. In this recipe, I chopped the bananas into very small pieces.
Pecans – If you can’t eat nuts, or don’t like them, just leave them out of the recipe. They don’t need a substitution.
Notes on Technique
- Batter consistency is very important when making pancakes. How far the batter spreads in the pan will determine how long it takes to cook, as well as the texture of the pancake. For this reason, I recommend measuring your flour by weight. If you don’t have a kitchen scale, the next best way to measure is by spooning the flour into the measuring cup, making sure not to pack it down.
- When you combine the wet and dry ingredients, don’t stir until the batter is completely combined before adding the nuts and bananas and mixing them in. This will help you avoid overmixing, which will make the pancakes tough.
- I typically use a 14-inch nonstick skillet to cook pancakes. If you are using a skillet smaller than 12 inches, you may only be able to cook 2 pancakes at a time.
- If you are using an uncoated skillet, remember to brush it with oil each time you pour in the batter. Using a brush helps you add just the right amount of oil, so that you won’t end up with greasy pancakes.
- When you are making the whipped cream cheese, make sure to whip the heavy cream first in its own bowl, then the cream cheese in a separate bowl. Also, make sure to fold the whipped cream into the cream cheese mixture, and not the other way around. Adding the cream cheese to the whipped cream will cause lumps.
Hummingbird Pancakes
Ingredients
For the Pancakes:
- 3 cups cake flour or all-purpose flour (375 g)
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 3/4 cup sugar
- 3 large eggs
- 1 1/2 teaspoons vanilla extract
- 1/3 cup oil
- 1 cup milk
- 8 oz crushed pineapple
- 1 1/2 cups finely chopped bananas
- 1 cup chopped pecans
For the Whipped Cream Cheese:
- 1/2 cup heavy cream
- 3 oz cream cheese, softened
- 2 tablespoons confectioner's sugar
- 1 pinch salt
- 1/2 teaspoon vanilla bean paste or 1/2 vanilla bean, scraped
Instructions
Make the Whipped Cream Cheese:
- In a large bowl, with an electirc mixer, beat the heavy cream on medium high speed until soft peaks form.
- In a separate large bowl, with an electric mixer, beat the softened cream cheese until it looks fluffy. Add the confectioner's sugar, pinch of salt, and the vanilla bean paste and mix until all ingredients are well combined.
- Using a rubber spatula, gently fold half of the whipped cream into the cream cheese mixture. Once it is fully incorporated, fold in the second half. Store in the refrigerator until you are ready to serve the pancakes.
Make the Pancake Batter:
- First, mix the dry ingredients. In a large bowl, add the flour, baking powder, salt, cinnamon, and sugar. Stir with a spoon until they are well combined.
- Next, mix the wet ingredients. In a medium bowl, whisk together the eggs, vanilla extract, oil, and milk until well combined. Using a spoon, stir in the crushed pineapple with juice.
- Make a well in the center of the dry ingredients and pour the wet ingredients in. Use a large spoon to gently stir until the batter is mostly mixed but not quite. Add the bananas and pecans, and continue to stir gently until the batter is all the way combined. Be careful not to overmix.
Cook the Pancakes:
- Heat a large skillet, preferably nonstick and over 10 inches in diameter, over medium-low heat. If you are using an uncoated skillet, brush the pan with oil before cooking the pancakes. Once the skillet has come to temperature, about 350° F (180° C,) pour out about 1/4 a cup of batter for each pancake, making sure they are spaced evenly and not too close to the edge of the pan. Cook only 2-3 pancakes at a time, depending on the size of your pan.
- Cook the pancakes for about 4 minutes. Bubbles will form in the batter and the pancakes will rise about 1/2 an inch. Use a spatuala to lift up the edge and make sure the bottom is lightly browned, then flip the pancake. Cook the second side for two minutes, then transfer the cooked pancakes to a plate.
- Serve with the whipped cream cheese, chopped pecans and bananas, or carmelized pineapple. Leftover pancakes can be stored in the refrigerator for up to 3 days, or frozen. Cut squares of parchment paper to place in between the pancakes so that they won't stick together.
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