Over-the-Top Christmas Morning Pancakes

Whimsical layer cakes for breakfast (and lunch and dinner)? Yes! We've transformed six classic Southern cakes into the most magical pancakes and toppings ever. Now get stacking.

Hummingbird Pancakes

• 1 1/2 cups all-purpose flour
  
• 2 teaspoons baking powder
  
• 3/4 teaspoon salt
  
• 1/2 teaspoon ground cinnamon
  
• 1 1/2 cups buttermilk
  
• 1 cup mashed very ripe bananas
  
• 1/2 cup drained, canned crushed pineapple in juice
  
• 1/3 cup sugar
  
• 1 large egg, lightly beaten
  
• 3 tablespoons canola oil
  
• 1/2 cup chopped toasted pecans
  
• Cream Cheese Anglaise
  

Garnishes: sliced bananas, chopped fresh pineapple

Preparation
Stir together first 4 ingredients in a large bowl. Whisk together buttermilk and next 5 ingredients in another bowl. Gradually stir buttermilk mixture into flour mixture just until dry ingredients are moistened. Fold in toasted pecans. Pour about 1/4 cup batter for each pancake onto a hot buttered griddle or large nonstick skillet. Cook 3 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked. Turn and cook 3 to 4 minutes or until done. Place in a single layer on a baking sheet, and keep warm in a 200° oven up to 30 minutes. Serve with Cream Cheese Anglaise.

For 5 more over-the-top pancakes, head over to SouthernLiving.com.