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Robin Ward

🍍Hummingbird Pancakes with Caramelized Pineapple & Pecans

Hummingbird Pancakes with Caramelized Pineapple and Pecans – Fluffy, cinnamon-spiced banana pancakes topped with a sweet-tart pineapple-pecan syrup. A delightful twist on the classic Southern dessert, perfect for any special breakfast or brunch.
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Total Time 40 minutes
Course: #brunch, Breakfast
Cuisine: #Jamaican, American-Southern
Ingredients Equipment Method

Ingredients
  

Caramelized Pineapple Topping
  • 2 heaping cups (1-inch) cubes fresh pineapple (about 12 ounces or one pineapple)
  • 2 Tbsp unsalted butter
  • 1 Tbsp maple syrup
  • ½ cup pecans, coarsely chopped
  • ¼ tsp kosher salt (such as Diamond Crystal)
Pancakes
  • 1½ (195 g) cups all-purpose flour
  • 2 tsp baking powder
  • 1½ tsp ground cinnamon
  • 1 tsp kosher salt
  • 1½ cups mashed ripe bananas (about 3 medium bananas)
  • 2 large eggs, lightly beaten
  • ½ cup whole milk
  • 2 Tbsp granulated sugar
  • 1 tsp vanilla extract
  • unsalted butter, for frying
  • maple syrup, for serving

Equipment

  • 12-inch skillet or nonstick griddle

Method
 

For the Caramelized Pineapple Topping
  1. Cut the pineapple into ¼-inch cubes, slicing with the natural grain of the fruit to preserve its texture and shape.
  2. In a 12-inch nonstick skillet set over medium heat, combine the butter and maple syrup, swirling the pan as the butter melts. When the mixture begins to bubble and foam, add the pineapple and cook over medium-high heat, tossing occasionally, until lightly caramelized, 4 to 6 minutes.
  3. Reduce the heat to medium, add the pecans and salt and cook, tossing often, until the nuts are toasted, 2 to 3 more minutes. Transfer the mixture to a bowl and set aside. Rinse out the skillet and return it to the stove.
For the Pancakes
  1. In a large mixing bowl, whisk together the flour, baking powder, cinnamon, and salt until evenly combined. In a separate medium bowl, mash the bananas, then add the eggs, milk, sugar, and vanilla. Whisk until smooth. Pour the wet mixture into the dry ingredients and stir gently with a wooden spoon until just combined. A few small lumps are fine—don’t overmix. Let the batter rest for 10 minutes before cooking to help the pancakes turn out extra fluffy.
  2. Place ½ tablespoon butter into the reserved skillet and heat it over medium-low heat. Scoop ¼ cup pancake batter onto one side of the skillet and spread lightly into a circle with the bottom of the measuring cup. Scoop out 2 more pancakes, spacing them evenly in the pan. Cook until bubbles begin to form on top and the bottoms are golden brown, about 2 minutes. Flip the pancakes and cook for another minute. Transfer them to a serving platter. Repeat with the remaining pancake batter, adjusting the heat so the pancakes brown evenly, and adding more butter to the pan as necessary.
  3. Serve the pancakes warm, with the pineapple and pecans and more maple syrup.