Pineapple Upside Down Pancakes Recipe

4.50 from 4 votes

Classic pineapple upside down cake gets a fun breakfast twist in these pineapple upside down pancakes recipe using Safest Choice Eggs.

Prep Time5 mins

Cook Time10 mins

Total Time15 mins

Course: Breakfast

Cuisine: American

Servings: servings

Calories: 518kcal

1⅓ cups all-purpose flour
1¼ teaspoons baking powder
1/2 cup packed light brown sugar separated
2 large Safest Choice 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

In a large bowl, whisk together flour, baking powder, and 1/4 cup of brown sugar until well mixed.
Next whisk in Safest Choice 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.