Pineapple Upside Down Pancakes makes the perfect Sunday morning breakfast. These pancakes are loaded with flavor and easy to make.
If you love the flavors of pineapple upside down cake, then you are going to love these pancakes. These pancakes are perfect to serve to mom on Mother’s Day or for Easter.
The pancakes are made from scratch and then topped on a pineapple ring. Top the pancakes with your favorite topping for a delicious homemade pancake recipe. For another delicious pineapple recipe, try Pineapple Casserole Recipe or Pineapple Angel Food Cake.
Ingredients:
Serves: 6
- All Purpose Flour
- Butter (divided)
- Baking Powder
- Salt
- Brown Sugar (divided)
- Large Eggs beaten
- Milk
- Vanilla Extract
- Sliced Pineapple (20 ounces)
- Maraschino Cherries (stems removed)
How to Make Pineapple Upside Down Pancakes
Follow along with my simple instructions to learn how to make your own pineapple upside down pancakes in your own kitchen.
- Step 1 – Combine Dry Ingredients – In a large mixing bowl, whisk together the flour and baking powder. Add in salt and 2 tablespoons of the brown sugar.
- Step 2 – Mix Wet Ingredients – Then in a separate bowl, melt 3 Tablespoons of the butter. Then allow it to cool to room temperature. Then mix in the eggs, milk and vanilla extract.
- Step 3 – Combine dry and wet ingredients – Gradually add the wet ingredients to the dry ingredients. Then mix until just combined being careful to not over mix the batter. It’s ok if there are lumps in the batter.
- Step 4 – Heat Pan – Heat a large skillet or griddle over medium heat. Spread the remaining butter onto the skillet or griddle where you will be cooking the pancakes.
- Step 5 – Add Pineapple Ring – Add a pineapple ring to the skillet or griddle. Sprinkle some of the brown sugar on top and a cherry to the center of the pineapple.
- Step 6 – Pour batter – Pour approximately ¼ cup of the batter over the pineapple. Allowing it to go outside of the pineapple ring. Continue this process to form multiple pancakes on the griddle or skillet.
- Step 7 – Cook Pancakes – Cook the pancakes for 1-2 minutes. Cook until bubbles start to appear on the top and the edges are set.
- Step 8 – Flip Pancakes – Use a metal spatula to flip the pancakes (including the pineapple and cherry). Then cook the opposite side until it’s golden brown (1-2 more minutes). Do not press done on the pancakes and do not flip the pancakes multiple times.
- Step 9 – Continue Cooking – Continue this process until all the pancakes are made.
- Step 10 – Serve and Enjoy – Serve immediately while warm and enjoy!
Recipe Tips:
- Melted Butter – Make sure that the melted butter has cooled to room temperature. So that it does not cook the eggs once they are mixed into the butter.
- Combining Ingredients – Make sure to not over mix the pancake batter. Mix just until the wet and dry ingredients are combined.
- Heat Skillet – Heat skillet before placing the pineapple slice on the skillet. We like to add brown sugar and add a cherry for the presentation.
- Flipping Pancakes – Carefully flip pancakes when they are cooked on one side. Make sure the pineapple rings gets flipped with the pancake.
- Pineapple Juice – I drain the pineapple juice before placing the pineapple ring on the skillet.
Pancake Topping Ideas:
There are many different toppings for these pancakes. These are some of our favorites.
- Pure Maple Syrup
- Flavored Syrup. Try other varieties of syrup. We like blueberry, strawberry and butter pecan.
- Butter. Top the warm pancakes with butter and it will melt easily.
- Whipped Cream
- Powdered Sugar
- Whipped Cream
- Sprinkles
- Cherries
Variation Ideas:
- Pancake Mix – We love making pancakes from scratch, but you can easily use a pancake mix to make the pancakes.
- Pineapple – The pineapple ring is how the classic cake is made, but you use other cuts of pineapples.
- Nuts – Add in nuts to the pancake mix for texture and flavor.
- Warm Spices – You can easily add in warm, fall spice to the pancake mix. A teaspoon of cinnamon or pumpkin pie spice is always a family favorite.
How to Store Leftovers:
Refrigerate the leftover pancakes in an airtight container. Store for up to 5 days or you can freeze the pancakes for up to 3 months.
Print Recipe for the Pancakes:
Pineapple Upside Down Pancakes
Estimated Cost: $5.57, $0.93 per Serving
Pineapple Upside Down Pancakes makes the perfect Sunday morning breakfast. These pancakes are loaded with flavor and easy to make.
Ingredients
- 2 cups All Purpose Flour
- 4 Tablespoons Butter divided
- 1 Tablespoon Baking Powder
- 1 teaspoon Salt
- ¼ cup Brown Sugar divided
- 2 Large Eggs beaten
- 1 ¾ cup Milk
- 2 teaspoon Vanilla Extract
- 1 can Sliced Pineapple 20 ounces
- 12 Maraschino Cherries stems removed
See how we calculate recipe costs.
Instructions
- In a large mixing bowl, whisk together the flour, baking powder, salt, and 2 tablespoons of the brown sugar.
- Melt 3 tablespoons of the butter and let it cool slightly.
- In a separate bowl, whisk together the eggs, milk, vanilla extract, and cooled melted butter.
- Gradually add the wet ingredients to the dry ingredients. Stir just until combined. A few lumps in the batter are fine; do not overmix.
- Heat a large skillet or griddle over medium heat. Melt the remaining 1 tablespoon butter on the cooking surface.
- Drain the pineapple slices well.
- Place a pineapple ring on the hot skillet. Sprinkle a small amount of the remaining brown sugar over the pineapple and place a maraschino cherry in the center.
- Pour about ¼ cup pancake batter over the pineapple ring, allowing the batter to spread slightly beyond the edges. Repeat with additional pineapple rings, leaving space between the pancakes.
- Cook for 1–2 minutes, or until bubbles form on the surface and the edges begin to set.
- Carefully flip each pancake, keeping the pineapple and cherry in place.
- Cook for another 1–2 minutes, or until the second side is golden brown and the pancake is cooked through.
- Repeat with the remaining ingredients.
- Serve immediately while warm.
Recipe Notes
Do not overmix the pancake batter. Stir just until the wet and dry ingredients are combined.
Drain the pineapple slices well before placing them on the griddle to prevent excess moisture.
Let the melted butter cool slightly before adding it to the eggs so it does not begin to cook them.
Store leftover pancakes in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Nutrition Facts
Calories 395kcal, Carbohydrates 64g, Protein 9g, Fat 12g, Saturated Fat 7g, Polyunsaturated Fat 1g, Monounsaturated Fat 3g, Trans Fat 0.3g, Cholesterol 83mg, Sodium 712mg, Potassium 308mg, Fiber 3g, Sugar 30g, Vitamin A 479IU, Vitamin C 9mg, Calcium 250mg, Iron 3mg
We made this tonight and loved every bite. I’m already adding it to next week’s meal plan!
My son loved these so much!
These were big family hit ,
So easy to make with ingredients I already had!