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 1/4 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!
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.