Hi All! Can you believe we are stillllll partying pancake-style? I can’t. I’m exhausted! But…I am glad we are because we still have some great pancakes coming including these from Christina of Dessert for Two. She’s a sweetheart, a great blogger, and she’ll keep you from stuffing your face more than you should.

Always a good thing.

Check out more of Christina’s great recipes:



Good morning, friends!  I’m Christina of the dessert blog Dessert For Two.  In case the name doesn’t say it all, I take sweet (and sometimes savory recipes) and scale them down to serve only two people.  You can find me there scaling down your favorite cupcake recipes to only make 4 cupcakes, so you can satisfy your craving without all the leftovers.  I also make mini pies and cakes, and I even scale down your favorite breakfast recipes.  Breakfast in bed for two anyone?

When Rachel asked me to participate in her Pancake Party, I was delighted!  My mind flooded with possible pancake recipes, but I finally decided on hummingbird pancakes.  Traditional Southern hummingbird cake contains banana, pineapple, coconut and pecans.  It has a cream cheese icing because c’mon, we are talking about the South.  So, I made you pancakes with sliced bananas, a caramelized pineapple ring and toasted coconut and cream cheese drizzle for the top.  I hope you enjoy them!

Hummingbird Pancakes with Cream Cheese Drizzle
yields: 6 medium pancakes, or 2 servings

For the pancakes:

1 cup flour
2 teaspoons baking powder
2 tablespoons sugar
1/4 teaspoon cinnamon
3/4 cup buttermilk
1 large egg
2 tablespoons melted unsalted butter, plus extra for greasing the skillet
1/2 teaspoon vanilla
1 tablespoon pineapple juice (from the can)
1/2 of a banana, thinly sliced
6 whole canned pineapple rings

For the topping:

1/3 cup sweetened coconut
2 tablespoons chopped pecans or walnuts (optional)
4 ounces cream cheese
6 tablespoons powdered sugar
6 teaspoons milk
1/4 teaspoon vanilla

To make the pancakes, begin by pre-heating your skillet or griddle with the extra butter.

Whisk together in a medium bowl the flour, baking powder, sugar and cinnamon.  In a small bowl, whisk together the buttermilk, egg, melted butter, vanilla and pineapple juice.  Combine the wet ingredients with the dry and then gently fold in the sliced bananas.

Test your griddle by adding a drop of water:  does it jump all over the surface?  If yes, you’re ready to bake some pancakes!  (Note: if the water drop immediately evaporates, your pan is too hot).  Ladle 1/4 cup of batter on the griddle as many times as will fit.  Then, immediately drop a pineapple ring in the center of the batter on the griddle.  Flip the pancakes when bubbles form around the edges of the pancake.  Be mindful of the pineapple ring in the batter when flipping—work quickly!  Repeat with the remaining batter and pineapple rings.  You should have 6 pancakes total.

While the pancakes cook on each side, toast the coconut dry on a plate in the microwave on 20-second pulses.  Stir between each pulse to prevent burning.  When the coconut is lightly toasted and brown, you are finished.  You can toast your nuts (if using) in the same manner.

After the coconut is done, stir together the remaining topping ingredients in a small bowl: the cream cheese, powdered sugar, milk and vanilla.  Pulse this in the microwave in 20-second pulses until it melts and is slightly runny.  Add extra sugar or milk if needed to achieve drizzle-ability.

Serve the pancakes with the pineapple ring facing up, drizzle with the cream cheese sauce, and sprinkle the coconut and nuts on top.  Dig in!


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Remember to follow along with all the pancakes this month, just click on the picture below!