Hummingbird Pancakes
Transform your breakfast routine with these luscious Hummingbird Pancakes, a tropical twist on a classic morning favorite. Infused with ripe mashed banana, sweet crushed pineapple, and a hint of warm cinnamon, these pancakes deliver a burst of sunshine in every bite. The addition of chopped pecans or walnuts provides a delightful crunch, while a tender, fluffy texture makes them absolutely irresistible. Perfect for a laid-back weekend brunch or a special weekday treat, these pancakes come together in just 30 minutes and pair beautifully with optional toppings like fresh fruit, a drizzle of maple syrup, or a sprinkle of more nuts. Savor the irresistible combination of flavors and make breakfast feel like a tropical getaway!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 0.5 cup ripe banana (mashed)
- 0.5 cup crushed pineapple (drained)
- 1 cup milk
- 1 large egg
- 2 tablespoons unsalted butter (melted)
- 1 teaspoon vanilla extract
- 0.25 cup chopped pecans or walnuts (optional)
- 2 tablespoons neutral oil or butter (for cooking)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, ground cinnamon, and salt until well-combined.
In a separate medium bowl, mix the mashed banana, crushed pineapple, milk, egg, melted butter, and vanilla extract until smooth.
Gradually pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few small lumps are fine. If using, gently fold in chopped pecans or walnuts.
Heat a large nonstick skillet or griddle over medium heat and lightly grease with oil or butter.
Pour 1/4 cup of batter onto the skillet for each pancake, cooking in batches. Use the back of a spoon to spread the batter slightly, if needed.
Cook pancakes for 2-3 minutes on the first side, or until small bubbles form on the surface and the edges look set. Flip and cook for an additional 1-2 minutes, or until golden brown on both sides.
Transfer the pancakes to a plate and keep them warm while cooking the remaining batter.
Serve the pancakes warm, topped with additional crushed pineapple, sliced banana, chopped nuts, or a drizzle of maple syrup, if desired.
Nutrition Facts
Calories |
1785 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.6 g | 107% | |
| Saturated Fat | 23.4 g | 117% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 270 mg | 90% | |
| Sodium | 1662 mg | 72% | |
| Total Carbohydrate | 228.4 g | 83% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 67.7 g | ||
| Protein | 38.1 g | 76% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 431 mg | 33% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 1327 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
