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Pineapple Upside Down Pancakes

Imagine flipping your favorite dessert—pineapple upside-down cake—into a stack of fluffy, golden pancakes. That’s exactly what you get with these Pineapple Upside Down Pancakes. Topped with caramelized pineapple rings, maraschino cherries, and a drizzle of syrup, these pancakes are a fun and delicious way to start your day. Perfect for weekend brunches, special occasions, or just because, they’re sure to bring a smile to your face.

What makes these pancakes so special is their unique twist on a classic. The caramelized pineapple adds a sweet, tangy flavor, while the cherries provide a pop of color and nostalgia. The pancakes themselves are light and fluffy, making them the perfect base for this tropical treat.

The first time I made these, my kids couldn’t believe how fun and delicious they were. My daughter, who loves anything pineapple, declared them her new favorite breakfast. Now, they’re a regular in our weekend brunch rotation, and my kids love helping me arrange the pineapple rings and cherries.

Whether you’re a pancake purist or love experimenting with new flavors, these Pineapple Upside Down Pancakes are a must-try. They’re easy to make, incredibly flavorful, and guaranteed to brighten your morning

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Resume: Why These Pineapple Upside Down Pancakes Are Worth Trying

  1. Tropical Twist: A fun, fruity take on classic pancakes.
  2. Easy to Make: Simple ingredients and straightforward steps.
  3. Crowd-Pleasing: Perfect for brunch, birthdays, or special occasions.
  4. Kid-Friendly: A hit with both kids and adults.

Exciting Story: A Brunch Favorite

These Pineapple Upside Down Pancakes have become a staple in our house, especially for weekend brunches. One Sunday morning, I decided to surprise my family with something special. As soon as I set the stack of pancakes on the table, my kids’ eyes lit up.

My daughter, who’s a huge pineapple fan, couldn’t stop raving about how delicious they were. Even my husband, who’s usually more of a savory breakfast person, went back for seconds. Now, it’s our go-to recipe for lazy weekend mornings, and my kids love helping me arrange the pineapple rings and cherries.

Why These Pineapple Upside Down Pancakes

These pancakes are a winner because they’re flavorful, fun, and easy to make. The combination of caramelized pineapple, fluffy pancakes, and sweet syrup is simply irresistible.

What You Need For Pineapple Upside Down Pancakes

For the Topping:

  • 4 pineapple rings (fresh or canned)
  • 4 maraschino cherries
  • 2 tablespoons unsalted butter
  • 2 tablespoons brown sugar

For the Pancakes:

  • 1 1/2 cups (190g) all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups (300ml) milk
  • 1 large egg
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract

For Serving:

  • Maple syrup or whipped cream (optional)

How to Make Pineapple Upside Down Pancakes

  1. Prepare the Topping: In a skillet over medium heat, melt the butter and brown sugar. Add the pineapple rings and cook for 2-3 minutes per side, until caramelized. Place a cherry in the center of each ring. Remove from heat and set aside.
  2. Make the Pancake Batter: In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined.
  3. Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray. Pour 1/4 cup of batter onto the skillet for each pancake.
  4. Add the Topping: Place a caramelized pineapple ring (with the cherry) onto each pancake while the batter is still wet. Cook for 2-3 minutes, or until bubbles form on the surface. Flip and cook for another 1-2 minutes, until golden brown.
  5. Serve: Stack the pancakes on a plate, pineapple side up. Drizzle with maple syrup or top with whipped cream if desired.

Tips For Pineapple Upside Down Pancakes

  • Use Fresh Pineapple: Fresh pineapple adds a brighter flavor, but canned works well too.
  • Don’t Overmix the Batter: Overmixing can lead to dense pancakes.
  • Keep Warm: Place cooked pancakes in a low oven (200°F/95°C) while you finish the batch.

Substitutions and Variations

  • Gluten-Free: Use a gluten-free flour blend.
  • Dairy-Free: Substitute the milk with almond milk and the butter with coconut oil.
  • Add Nuts: Sprinkle chopped pecans or walnuts over the caramelized pineapple.

Make a Healthier Version

  • Whole Wheat Flour: Substitute half or all of the all-purpose flour with whole wheat flour.
  • Reduce Sugar: Use 1 tablespoon of sugar in the batter and skip the brown sugar topping.
  • Greek Yogurt: Replace 1/4 cup of milk with Greek yogurt for extra protein.

Closing For Pineapple Upside Down Pancakes

And there you have it—a fun, flavorful twist on classic pancakes that’s perfect for any occasion. These Pineapple Upside Down Pancakes are sure to brighten your morning. Don’t forget to let us know how your pancakes turn out, and consider checking out some of our other recipes for more culinary inspiration!

Frequently Asked Questions For Pineapple Upside Down Pancakes

  1. Can I use canned pineapple?
    Yes, just drain it well before using.
  2. How do I store leftovers?
    Store in an airtight container in the fridge for up to 2 days. Reheat in the microwave or toaster.
  3. Can I freeze these pancakes?
    Yes, freeze them in a single layer, then transfer to a bag for up to 1 month.
  4. What’s the best way to reheat them?
    Reheat in the toaster or oven at 350°F (175°C) for 5-10 minutes.
  5. Can I use fresh cherries instead of maraschino?
    Yes, but they won’t have the same vibrant color.
  6. How do I make the pancakes fluffier?
    Don’t overmix the batter and let it rest for 5 minutes before cooking.
  7. Can I make them ahead of time?
    Yes, prepare the batter and topping the night before and cook in the morning.
  8. What’s a good substitute for brown sugar?
    Use coconut sugar or a drizzle of honey.
  9. Can I add coconut to the batter?
    Yes, shredded coconut adds a tropical twist.
  10. How do I prevent the pancakes from sticking?
    Use a non-stick skillet and lightly grease it with butter or cooking spray.
  11. Can I make them vegan?
    Use plant-based milk, a flax egg, and vegan butter.
  12. What’s the best way to serve them?
    Serve with extra syrup, whipped cream, or a sprinkle of powdered sugar.

Pineapple Upside Down Pancakes

0 from 0 votes
Recipe by Alexandra Course: All Word Recipes
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal
Total time

0

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • For the Topping:
  • 4 4 pineapple rings (fresh or canned)

  • 4 4 maraschino cherries

  • 2 tablespoons 2 unsalted butter

  • 2 tablespoons 2 brown sugar

  • For the Pancakes:
  • 1 1/2 cups 1 1/2 (190g) all-purpose flour

  • 2 tablespoons 2 granulated sugar

  • 1 tablespoon 1 baking powder

  • 1/2 teaspoon 1/2 salt

  • 1 1/4 cups 1 1/4 (300ml) milk

  • 1 large 1 egg

  • 2 tablespoons 2 unsalted butter, melted

  • 1 teaspoon 1 vanilla extract

  • For Serving:
  • Maple syrup or whipped cream (optional)

Directions

  • Prepare the Topping: In a skillet over medium heat, melt the butter and brown sugar. Add the pineapple rings and cook for 2-3 minutes per side, until caramelized. Place a cherry in the center of each ring. Remove from heat and set aside.
  • Make the Pancake Batter: In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined.
  • Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray. Pour 1/4 cup of batter onto the skillet for each pancake.
  • Add the Topping: Place a caramelized pineapple ring (with the cherry) onto each pancake while the batter is still wet. Cook for 2-3 minutes, or until bubbles form on the surface. Flip and cook for another 1-2 minutes, until golden brown.
  • Serve: Stack the pancakes on a plate, pineapple side up. Drizzle with maple syrup or top with whipped cream if desired.

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