A banana and pineapple match made in heaven, hummingbird pancakes are a delicious update on the classic hummingbird cake.
I recently saw this post on one of the food blogger Facebook groups I’m a part of. It describes food bloggers perfectly; fitting into this mold of writing a la Charles Dickens or Nathaniel Hawthorne. I couldn’t stop laughing.
As food bloggers, we’re expected to post a recipe, but we actually need to post much more. To make the 300-word-count-minimum of Google so we don’t get dinged by search engines. To make up a story that properly fits in with SEO. To engage our readers in some story about how this recipe relates to our life in a meaningful way. Preferably from our childhood.
But you know what? Sometimes I just want to share a freaking recipe for some pancakes. Like these ones.
I could tell you that when I was 12 I went to an all-inclusive resort in Jamaica and my dad ordered hummingbird cocktails all week.
I could tell you that making banana pancakes reminds me of in middle school, picking out CDs at the town library after school and subsequently first hearing Jack Johnson’s “Banana Pancakes.”
But I don’t want to write about those things. I just want to share these amazing pancakes with you.
Back in the day, when I wasn’t doing this blog professionally [read: as my legit job], I would often post a recipe with not even a complete sentence, then just move on to the meat: The. Actual. Recipe.
Sometimes I’d be novelistic and fit in a whole paragraph.
So let’s take things back to the good old days. Let me channel my inner past self:
Hummingbird pancakes. They make the world right.
- ¼ cup crushed pineapple
- 1 mashed banana
- 2 large eggs, room temperature
- ⅓ cup milk
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon cinnamon
- ½ teaspoon salt
- vegetable oil, for frying
- banana, pecans, and maple syrup for topping (optional)
- Heat a large skillet or griddle on medium heat.
- In a medium bowl, combine pineapple, banana, eggs, and milk, whisking until combined. In a separate bowl, sift flour, baking powder, cinnamon, and salt together. Incorporate into wet ingredients, stirring only until combined.
- Once griddle is hot, liberally grease with oil (about 1 tablespoon per 3 pancakes). Pour ¼ cup of batter per pancake onto surface. Cook on one side until holes form around edges, about 2 minutes, then flip and cook on other side for additional 1-2 minutes. Don't let the pan get too hot-- you want a nice, even heat.
- Serve with banana slices, pecans, and a healthy drizzle of maple syrup!