Description
These Pineapple Upside-Down Pancakes are a delightful fusion of tropical dessert and cozy breakfast. Featuring caramelized pineapple rings and optional maraschino cherries, each pancake is cooked to golden perfection with a brown sugar glaze that mimics the classic cake. With a soft, fluffy interior and a slightly crisp, buttery edge, they make for a show-stopping brunch or weekend treat. Whether you’re entertaining or just treating yourself, these pancakes bring sunshine to the table—no matter the season.
Ingredients
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6–8 pineapple rings (canned or fresh, drained and patted dry)
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6–8 maraschino cherries (optional)
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1/4 cup brown sugar
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3 tbsp unsalted butter (for caramelizing)
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1 cup all-purpose flour
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1 tbsp baking powder
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1/4 tsp baking soda
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1/4 tsp salt
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3/4 cup buttermilk
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1 egg
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1 tsp vanilla extract (optional)
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Oil or butter for greasing the pan, as needed
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Optional: pinch of cinnamon or 2 tbsp shredded coconut for added flavor
Instructions
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Caramelize the Pineapple:
In a skillet over medium heat, melt the butter and stir in the brown sugar. Let it bubble until slightly thickened. Add the pineapple rings and cook 2 minutes per side until golden and coated. Remove and drain briefly on paper towels. Place a maraschino cherry in the center of each ring if desired. -
Make the Batter:
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, whisk the egg, buttermilk, and vanilla. Combine wet and dry ingredients, stirring just until incorporated. The batter should be slightly lumpy—do not overmix. -
Cook the Pancakes:
Heat a greased skillet over medium heat. Place a pineapple ring in the center, then pour batter over it until the fruit is just covered. Cook until bubbles form on the surface and edges begin to set, about 2–3 minutes. Flip carefully and cook the other side for 1–2 minutes more. Repeat with remaining fruit and batter.
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Serve and Enjoy:
Stack pancakes warm, optionally topping with whipped cream, coconut flakes, or a drizzle of syrup. Best served immediately, but they also reheat well in the oven.
Notes
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Storage: Store cooled pancakes in an airtight container in the fridge for up to 3 days. Reheat in the oven at 300°F (150°C) for best texture.
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Make Ahead: Caramelize pineapple the day before; mix dry and wet ingredients separately and combine just before cooking.
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Variations: Add toasted coconut to the batter, swap buttermilk for coconut milk for a dairy-free version, or use crushed pineapple for an even fruitier result.
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Tips: Always preheat your skillet and grease between batches to prevent sticking. Pat pineapple dry thoroughly to avoid soggy pancakes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: breakfast
- Cuisine: American
Nutrition
- Serving Size: 1–2 pancakes
- Calories: 220
- Fat: 8g
- Carbohydrates: 32g
- Protein: 4g