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.