Pineapple Upside Down Pancakes
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.
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.