In these Pineapple Upside Down Pancakes recipe, fluffy pancakes get merged with caramelized pineapple in the perfect combo.
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In my opinion, it is the perfect cake: warm, perfectly sweetened with fruit and syrupy caramelized flavor seeping into a moist skillet baked cake. Can cake really get any better? Nope, unless you turn this classic into a pineapple upside down pancakes recipe breakfast. I love this recipe but I grew up on classic pineapple upside down cake.
The Perks and Highlights of the Best Pineapple Upside Down Pancakes
Cuisine Inspiration: American diner classics
Primary Cooking Method: Get that griddle hot and ready, because we’re going classic with a sizzle and flip that’ll turn these pancakes into golden treasures.
Dietary Info: These pancakes are an indulgence that’s worth the cheat day.
Key Flavor: Every bite is a mingling of caramelized brown sugar and tangy pineapple
Skill Level: Beginner
Ingredients
- You start with all-purpose flour as your base—like the canvas for your breakfast masterpiece.
- A little baking powder gives your pancakes that fluffiness that’ll have you floating on cloud nine.
- Light brown sugar brings a hint of molasses magic, making those pancakes sing with a caramel tune.
- Eggs step in to bind it all together because teamwork makes the dream work!
- Whether you go old-school with buttermilk or island-style with refrigerated coconut milk, you’re in for a creamy delight.
- Melted butter makes everything better, adding that rich, indulgent flavor.
- A splash of pure vanilla extract and you’ve got a hint of exotic sweetness.
- A whisper of ground cinnamon and suddenly, it’s autumn in the tropics.
- A little extra butter for the griddle makes sure each pancake is golden and gorgeous.
- Whether it’s from a can or fresh off the crown, those thin pineapple slices are gonna bring the sunshine.
- Toss in a few maraschino cherries (stems evicted) for a cheeky wink of color and a dash of retro diner chic.
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 (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.
How to Store
To keep those pineapple pancakes tasting as fresh as a tropical breeze, let them cool completely, then stash them in a zip-top bag or an airtight container. Slide them into the refrigerator if you’re planning a next-day nosh, or tuck them into the freezer for a future feast. They’ll be island-ready after a quick warm-up in the toaster or oven when you’re ready to ride the wave of flavor again
Favorite Pancake Recipes
- Gingerbread Pancakes
- Lemon Ricotta Pancakes
- Blueberry Pancakes
- Lemon Ricotta Pancakes
- Apple Pancakes
Pineapple Upside Down Pancakes Recipe
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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
Nutrition
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These pancakes are absolutely gorgeous! And I bet they taste like heaven. Just like you, I’m a real pancake fanatic and always love whipping up new recipes…this upside down pineapple cake version is pure genius! A real must-make over the weekend!
What a delicious idea! I’ll gladly eat pineapple upside down cake for breakfast but a pancake version is even better 🙂
This recipe is so very creative. You’re right, pancakes are the bomb dot com. Nothing even comes close. Pinned.