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.
This post may contain affiliate links. Read our disclosure policy.
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.
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
Pineapple Upside Down Pancakes Recipe
Classic pineapple upside down cake gets a fun breakfast twist in these pineapple upside down pancakes recipe.
Want to Save This Recipe, Boo?
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
Tried this Recipe? Tag me Today!Mention @GrandbabyCakes or tag #grandbabycakes!
More Pancake Recipes
pinterest 
facebook 
twitter 
email
I have a pancake obsession too! Pancakes for breakfast, lunch, and dinner at my house 🙂 What a creative idea with pancakes and pinapple upside down cake! Love!
Oh, these pancakes are something that NEEDS to happen in my kitchen soon! What a fantastic idea, Jocelyn!!
I LOVE pineapple upside down cake, so you know I must be into these in the biggest way right? These pancakes are just gorgeous, Jocelyn, and I can’t wait to try them! 🙂
These look absolutely delicious! What an adorable idea!
Thank you so much Sabrina!
You are AMAZING. These are AMAZING. I am speechless. Other than saying AMAZING a lot.
AMAZING!!!!
This combined two of my very favorite things, pancakes and upside-down pineapple cake! I’m in heaven!
Those are two of my fave things too. Together they cannot be stopped!
This is such a great recipe!! I love the pineapple on top, it’s so pretty!
Thanks so much Dorothy!
Now you’ve gone waaay over the top! Pineapple upside down cake is a weakness I have… perhaps it’s the brown sugar butter magic that happens, or the tenderness of the crumb. So now instead of one weakness for it, I’ll have two; dessert and breakfast! I bet these are amazingly delicious! I can see why these would be a new fav! Tasty and beautiful work Jocelyn! 😀
Pineapple upside down cake is such a weakness for me too.
So clever, so pretty. I thoroughly approve!
Why thank you!
What a unique take on pancakes! Combined with your perfect crispy pancakes, this looks like an absolutely wonderful combination! Two thumbs up!!!
Woot woot! I love the crispy edges too Renee.