Pineapple Upside Down Pancakes

I’ve been experimenting with breakfast twists on classic desserts, and this pineapple upside down pancake recipe has become my weekend obsession. The way brown butter mingles with caramelized pineapple creates something unexpectedly sophisticated for morning fare. What started as a simple craving for something different has turned into the kind of recipe that makes guests linger at the breakfast table, asking questions I wasn’t prepared to answer.

Pineapple Upside Down Pancakes Recipe

I can tell you with absolute certainty that these pineapple upside down pancakes will become your new weekend obsession—they’re everything you love about the classic cake but transformed into the fluffiest, most indulgent stack of pancakes you’ve ever tasted.

What makes these so extraordinary is the caramelized pineapple topping that gets spooned right over golden, buttery pancakes, creating this amazing contrast between the sweet, tangy fruit and the tender, cake-like pancake base.

I’ve been perfecting this recipe for years, and let me tell you, the secret is in browning the butter before adding it to the batter and letting those pineapple rings get gorgeously caramelized in a touch of brown sugar until they’re practically candy.

Every bite delivers this incredible combination of textures—the soft, pillowy pancakes soaking up all that gorgeous pineapple syrup, while the fruit itself has this perfect balance of sweetness with just enough acidity to keep things interesting.

The whole kitchen fills with the most amazing aroma of vanilla, cinnamon, and that irresistible smell of caramelizing sugar that’ll have everyone gathered around your stove before you even plate them up.

Trust me, once you flip that first pancake and see those beautiful golden pineapple rings on top, you’ll wonder why you ever settled for regular pancakes—and the best part is, they’re honestly easier to make than you’d think.

Ingredients

Let me share the game-changing ingredient lineup that transforms ordinary pancakes into a tropical masterpiece worthy of weekend brunch bragging rights.

The secret to nailing these beauties lies in understanding that we’re fundamentally building layers of flavor—sweet caramelized pineapple on the bottom, fluffy pancakes on top, with each ingredient playing a vital role in the final symphony.

For the Pineapple Topping:

• Fresh pineapple rings (or high-quality canned in juice—never syrup!) – Fresh is absolute gold here, but good canned rings work when you need convenience.
• Butter – Creates that rich, golden caramelization base that makes everything sing.
• Brown sugar – The molasses notes are non-negotiable for that deep, complex sweetness.
• Maraschino cherries – Classic for a reason, but dried cranberries make a gorgeous substitute.

For the Pancake Batter:

• All-purpose flour – The reliable foundation that gives perfect structure.
• Granulated sugar – Just enough sweetness to complement, not compete with the topping.
• Baking powder – Fresh is essential—if it’s older than 6 months, toss it and get new.
• Salt – Enhances every other flavor; never skip this flavor amplifier.
• Large eggs – Room temperature blends smoother and creates better texture.
• Whole milk – The fat content makes these incredibly tender (buttermilk works for extra tang!).
• Melted butter – Adds richness and keeps pancakes moist—oil works but butter tastes better.
• Vanilla extract – Pure extract only; artificial tastes flat next to that gorgeous pineapple.

Pro Upgrade Ingredients:

• Coconut extract – A few drops transport these to tropical paradise level.
• Cinnamon – Pairs beautifully with pineapple’s natural sweetness.

How to Make the Best Pineapple Upside Down Pancakes

Getting the topping ready first means it can cool slightly while you prepare the pancake batter, preventing the hot caramel from making your batter too thin. This timing also guarantees your skillet stays warm for better caramelization.

• Melt 3 tablespoons of butter in your 10-12 inch cast iron skillet or oven-safe pan over medium heat.

Cast iron is ideal because it retains heat evenly and creates that perfect golden caramel. If you don’t have cast iron, any heavy-bottomed oven-safe skillet works—just avoid non-stick pans as they can’t handle the oven heat.

• Sprinkle ½ cup packed brown sugar evenly across the melted butter and let it bubble for 2-3 minutes without stirring.

Resist the urge to stir! The sugar needs direct contact with the hot pan to caramelize properly. You’ll know it’s ready when the mixture turns a rich amber color and smells nutty-sweet. Watch carefully—burned sugar tastes bitter.

• Arrange 7-8 fresh pineapple rings in a single layer over the caramelized sugar, pressing gently into the caramel.

Fresh pineapple holds its shape better than canned and won’t release excess moisture that could make your pancakes soggy. If using canned, pat the rings completely dry first. The gentle pressing helps the fruit nestle into the caramel for better adhesion.

• Place a fresh cherry or small piece of pineapple in the center of each ring, then remove the skillet from heat.

This classic touch adds color contrast and prevents the centers from looking empty. Maraschino cherries work if you prefer that traditional look, but fresh cherries or even small cubes of additional pineapple taste better and look more elegant.

• Let the caramelized topping cool for 5 minutes while you prepare the pancake batter.

This brief cooling prevents the hot caramel from cooking the eggs in your batter when you pour it over. The residual heat will still be perfect for creating steam that helps the pancakes puff beautifully in the oven.

Chef Tips

While the topping sets up perfectly, there’s more to creating restaurant-quality pineapple upside down pancakes than just following the basic steps.

I’ve discovered essential cooking techniques like controlling heat levels and timing flips precisely.

Smart ingredient substitutions work wonders too—coconut oil replaces butter beautifully, and maple syrup can substitute brown sugar for deeper flavor complexity.

Nutrition

These indulgent pancakes pack a sweet punch with their caramelized pineapple topping and fluffy texture. Here’s the nutritional breakdown per serving (based on 4 servings total):

What You’ll Love About This Pineapple Upside Down Pancakes

These incredible pineapple upside down pancakes bring together two beloved breakfast classics in one amazing dish that will make your kitchen smell like paradise.

You’ll be amazed at how easy it’s to create something that looks and tastes like it came from a fancy brunch restaurant, right in your own home.

• Perfect for special occasions – Whether it’s a birthday morning, holiday brunch, or you simply want to turn an ordinary weekend into something memorable, these pancakes instantly make any meal feel like a celebration that your family will be talking about for weeks.
• Simple ingredients, stunning results – You probably already have most of what you need in your pantry right now, and the technique is surprisingly straightforward, so you can achieve bakery-quality pancakes without any complicated steps or special equipment.
• Kid-friendly and crowd-pleasing – The sweet caramelized pineapple and fluffy pancake combination creates a flavor that appeals to picky eaters and adventurous food lovers alike, making it the perfect recipe when you’re cooking for a mixed group of ages and tastes.

Pineapple Upside Down Pancakes

Norma Ector

These delightful pineapple upside down pancakes bring the beloved flavors of the classic dessert to your breakfast table. Fluffy, golden pancakes are topped with caramelized pineapple rings and maraschino cherries, creating a show-stopping morning treat that’s perfect for special occasions or weekend brunches.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Dessert

Cuisine American

Servings 6 pancakes

Calories 385 kcal

Equipment

• Large mixing bowls
• Whisk
• Measuring cups and Spoons
• Large skillet or griddle
• Spatula

Ingredients

  

• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1 large egg
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract
• 4 tablespoons butter for topping
• 1/4 cup packed brown sugar
• 4-6 pineapple rings fresh or canned
• 4-6 maraschino cherries

Instructions

 

• In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.
• In another bowl, combine milk, egg, melted butter, and vanilla extract.
• Pour wet ingredients into dry ingredients and stir until just combined. Don’t overmix.
• Heat a large skillet or griddle over medium heat.
• For each pancake, melt 1 tablespoon butter in the pan and sprinkle 1 tablespoon brown sugar over it.
• Place a pineapple ring in the center and add a cherry in the middle.
• Pour 1/4 cup pancake batter over the pineapple ring.
• Cook for 2-3 minutes until bubbles form on surface, then carefully flip.
• Cook additional 1-2 minutes until golden brown.
• Serve immediately with pineapple side up.

Notes

• Pat pineapple rings dry before using to prevent excess moisture. If using canned pineapple, drain thoroughly.
• Serve immediately while the caramelized topping is still warm and gooey.

Keyword Pineapple Upside Down Pancakes

Frequently Asked Questions

Can I Make This Recipe Ahead of Time and Reheat Later?

I don’t recommend pancake reheating since they’ll lose their fluffy texture and become soggy. Instead, I’d suggest doing the prep time work by mixing dry ingredients ahead, then cooking fresh when you’re ready to serve.

What’s the Best Way to Store Leftover Pineapple Upside Down Pancakes?

For leftover storage, I’d recommend airtight containers in your refrigerator for up to three days. You can also freeze them in freezer-safe bags for longer storage. Best containers prevent moisture loss and maintain texture.

Can I Freeze the Batter or Prepared Pancakes for Meal Prep?

I’d recommend freezing pancakes after cooking rather than storing batter. The batter’s leavening agents lose effectiveness when frozen. Cooked pancakes freeze beautifully for three months and reheat perfectly in the toaster.

How Do I Prevent the Pineapple From Making the Pancakes Soggy?

I’ll share pineapple preparation tips to prevent sogginess. Pat pineapple pieces completely dry with paper towels before adding to batter. Use cooking techniques like draining canned pineapple thoroughly and avoiding excess juice.

Can This Recipe Be Doubled to Serve a Larger Crowd?

I’ve successfully doubled this recipe many times for larger groups. Doubling ingredients works perfectly – just use a bigger skillet or make multiple batches. For serving suggestions, I recommend keeping finished pancakes warm in the oven.