This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.

Pineapple Upside Down Pancakes makes the perfect Sunday morning breakfast. These pancakes are loaded with flavor and easy to make.

Close up image of pineapple upside down pancakes
Want to save this?
Just enter your email and I’ll send it right to you, plus great new recipes weekly!

Pineapple Upside Down Pancakes Recipe:

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.

Ingredients needed for upside down pineapple pancakes

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: 

  • 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! 
Close up image of pineapple upside down pancakes

Upside Down Pineapple Pancakes 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.
Close up image of pineapple upside down pancakes

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
Close up image of pineapple upside down pancakes

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.
Pour syrup over pineapple upside down pancakes

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.

Pouring syrup on pancakes

Print Recipe for Pineapple Upside Down Pancakes:

Want to save this?
Just enter your email and I’ll send it right to you, plus great new recipes weekly!

Pineapple Upside Down Pancakes

5 from 2 votes
Pineapple Upside Down Pancakes makes the perfect Sunday morning breakfast. These pancakes are loaded with flavor and easy to make.
Prep Time 10 minutes
Cook Time 3 minutes
Total Time 13 minutes
Servings 6
Cuisine American
Course Breakfast
Calories 395

Ingredients

Instructions

  • In a large mixing bowl, whisk together the flour, baking powder, salt and 2 tablespoons of the brown sugar.
  • Then in a separate bowl, melt 3 Tablespoons of the butter and allow it to cool to room temperature. Then mix in the eggs, milk and vanilla extract.
  • Gradually add the wet ingredients to the dry ingredients and mix until just combined being careful to not over mix the batter. It’s ok if there are lumps in the batter.
  • 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.
  • 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.
  • 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.
  • Cook the pancakes for 1-2 minutes until bubbles start to appear on the top and the edges are set.
  • Use a metal spatula to flip the pancakes (including the pineapple and cherry) and 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.
  • Continue this process until all the pancakes are made.
  • Serve immediately while warm and enjoy!

Recipe Notes

Make sure to not over mix the pancake batter. Mix just until the wet and dry ingredients are combined.
Refrigerate the leftover pancakes in an airtight container for up to 5 days or you can freeze the pancakes for up to 3 months.
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.

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

Pin This Now to Remember It Later

Pin Recipe

More Easy Pancake Recipes:

Try these other recipes

Share this recipe!

PinYummly

About the Author

Hi, I’m Carrie. Welcome to Eating on a Dime!

I’m on a mission to help you cook delicious meals without busting your budget. Together we are going to cook real food… for real families!

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating