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Pineapple Upside Down Pancakes

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40min

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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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1
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).

2
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.

3
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.

4
Assemble the pancakes

Place a caramelized pineapple ring on top of each pancake. Place a maraschino cherry in the center of each pineapple ring.

5
Serve and enjoy

Serve the Pineapple Upside Down Pancakes warm, with additional butter and maple syrup if desired.

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