In my opinion, pineapple upside down cake is an undisputed hit and it’s pretty slept on. I thought it needed a breakfast twist, and these pineapple upside down pancakes are next level. The batter is fluffy and delish then you add that caramelized pineapple to the mix? Just doesn’t get any better.
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How to Make Pineapple Upside Down Pancakes
- In a large bowl, whisk together flour, baking powder, and 1/4 cup of brown sugar until well mixed.
- Next whisk in eggs, buttermilk, melted butter, vanilla extract and cinnamon until batter just comes together. Leave the lumps there.
- Heat a griddle or non stick skillet over medium heat and melt extra butter.
- Once hot, add one pineapple ring to center of griddle or skillet. Sprinkle the top of pineapple with a little of remaining brown sugar and turn over after browned a bit.
- Optional: Add a cherry to the center of the pineapple ring.
- Pour about ¼ of a cup of batter over the pineapple allowing it to go outside of the ring. Cook until bubbles form and the bottom is more sturdy, golden brown and crisp.
- Carefully flip entire pancake over, including pineapple and cherry (use a large spatula since this process can be a bit more flimsy with the weight of the pineapple). Cook until golden brown and crisp on the other side.
- Remove the pancake and place in a warm oven pineapple side up (about 225 degrees) and repeat the process (starting with buttering the griddle) until all pancakes are done and serve.
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Pineapple Upside Down Pancakes Recipe
Classic pineapple upside down cake gets a fun breakfast twist in these pineapple upside down pancakes recipe.
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I’ll email this recipe to you, so you can come back to it later!
Servings: 4 servings
Ingredients
- 1⅓ cups all-purpose flour
- 1¼ teaspoons baking powder
- 1/2 cup packed light brown sugar separated
- 2 large eggs
- 1 cup buttermilk or refrigerated coconut milk
- 4 tablespoons melted butter
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon ground cinnamon
- Extra butter for your griddle
- 20 ounces thin sliced pineapple (or if fresh, use one medium sized pineapple that has been peeled, cut and cored into very very thin slices 1 can
- Optional: 8-10 maraschino cherries with stems removed
Instructions
- In a large bowl, whisk together flour, baking powder, and 1/4 cup of brown sugar until well mixed.
- Next whisk in eggs, buttermilk (or coconut milk), melted butter, vanilla extract and cinnamon until batter just comes together. Leave the lumps there. No need for a smooth batter.
- Heat a griddle or non stick skillet over medium heat and melt extra butter.
- Once hot, add one pineapple ring to center of griddle or skillet. Sprinkle the top of pineapple with a little of remaining brown sugar and turn over after browned a bit.
- Optional: Add a cherry to the center of the pineapple ring.
- Pour about ¼ of a cup of batter over the pineapple allowing it to go outside of the ring. Cook until bubbles form and the bottom is more sturdy, golden brown and crisp.
- Carefully flip entire pancake over, including pineapple and cherry (use a large spatula since this process can be a bit more flimsy with the weight of the pineapple). Cook until golden brown and crisp on the other side.
- Remove the pancake and place in a warm oven pineapple side up (about 225 degrees) and repeat the process (starting with buttering the griddle) until all pancakes are done and serve.
Notes
How to Store
Let them cool completely, then stash them in a zip-top bag or an airtight container and store in the fridge. They should last for a couple of days. You can reheat with a warm-up in the toaster or oven when you’re ready.Nutrition
Calories: 518kcal | Carbohydrates: 84g | Protein: 10g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 129mg | Sodium: 209mg | Potassium: 498mg | Fiber: 3g | Sugar: 50g | Vitamin A: 655IU | Vitamin C: 13.3mg | Calcium: 192mg | Iron: 3.1mg
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I combined this recipe (minus the cherry) with the gochujang caramel from Eric Kim’s famous gochujang caramel cookies—just swirled it right in to the pancake batter like you would do for the cookie dough. It was incredible.
Thank you so much for the detailed instructions and the idea to stick them in the oven while working. I cooked the pineapple rings in batches of 4 at a time and then put them on the tray so I could make each pancake individually, so it was helpful for that too.
If you have a sweet tooth, this is for you. It’s like eating cake for breakfast. It didn’t go over well with my family. I should have done eggs and bacon as the main dish, and these pancakes for off the side, like a dessert .
I enjoyed eating one, it is pretty condensed. They turned out perfect.
Dang it. I thought for sure they’d be a big hit.
They are more of an indulgent pancake that’s for sure!
Mine did not look as pretty but they were so good!!
I have to try this recipe tomorrow because I have some pineapple.
Oh Lawd! These were amazing. Mine did not turn out as pretty as yours but they were yummos. Thank you for this recipe. I will never go back to packaged pancake mix again! Thank you and off topic here your Cola Braised Short Ribs, well let’s say that anyone who tries them beggs me to cook for them! They were amazing!
Hooray!!!! OMG I’m so glad you enjoyed both so much. That makes me so happy. I would love if you would leave a review under the short ribs as well so people can see that you tried them and love them!!! Feel free to rate with stars as well. Thank you so much!