hummingbird pancakes with cream cheese syrup

These pancakes were delicious and I had plenty of help this morning as my son and youngest two daughters helped make them.  My husband loved all the fruit and the cream cheese syrup turned the pancakes into a tropical paradise.

hummingbird pancakes with cream cheese syrup (myrecipes) 
1 1/2 cups flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 1/2 cups buttermilk 
1 cup mashed very ripe baanas
1/2 cup drained, canned crushed pineapple in juice
1/3 cup sugar
1 egg, lightly beaten
3 tablespoons canola oil
1/2 cup chopped toasted pecans
cream cheese syrup
garnishes- sliced bananas, chopped pineapple


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 degree oven up to 30 minutes.  Serve with cream cheese syrup.

cream cheese syrup (also myrecipes- Southern Living)
4 ounces cream cheese, softened
1/4 cup butter, softened
1/4 cup maple syrup
1 teaspoon vanilla extract
1 cup powdered sugar
1/4 cup milk

Beat cream cheese, butter, maple syrup and vanilla at medium speed with an electric mixer until creamy.  Gradually add powdered sugar, beating until smooth.  Gradually add milk, beating until smooth.  If desired, microwave at HIGH 10 to 15 seconds or just until warm; stir until smooth.