Recipe details
Breakfast
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Pineapple Upside Down Pancakes
40min
4 servings
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These Pineapple Upside Down Pancakes are a delightful twist on the classic cake recipe. Fluffy buttermilk pancakes are topped with a sweet and sticky caramelized pineapple topping, creating a breakfast or brunch dish that's sure to impress. The combination of warm, buttery pancakes and juicy, caramelized pineapple is simply irresistible. Serve these pancakes as a special weekend treat or for a festive occasion.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
2 g
42 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:
Eggs
Milk
Wheat
Ingredients
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Steps
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Prepare the pancake batter
In a large bowl, whisk together the all-purpose flour, baking powder, sugar, and salt. In a separate bowl, whisk together the buttermilk, eggs, melted unsalted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined (small lumps are okay).
Prepare the pineapple topping
Melt 2 tablespoons of unsalted butter in a large skillet over medium heat. Sprinkle the brown sugar evenly over the melted butter. Place the pineapple rings in the skillet and cook for 2-3 minutes on each side, or until caramelized. Remove the pineapple rings from the skillet and set aside.
Cook the pancakes
In the same skillet, pour 1/4 cup of pancake batter for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges start to look dry. Flip the pancakes and cook for an additional 1-2 minutes on the other side.
Assemble the pancakes
Place a caramelized pineapple ring on top of each pancake. Place a maraschino cherry in the center of each pineapple ring.
Serve and enjoy
Serve the Pineapple Upside Down Pancakes warm, with additional butter and maple syrup if desired.
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