Imagine waking up to the sweet scent of caramelized fruit on a sunny morning. These pineapple upside down pancakes are the perfect way to treat your family. They turn a simple weekend into something truly special and memorable.
You do not need a fancy bakery to enjoy a gourmet breakfast. This recipe is simple, bright, and full of tropical flavor. Your kids will love seeing the hidden fruit surprises when you flip them over.
Why You’ll Love This Recipe
These pancakes are a total winner for busy families who want a fun twist. They look impressive but use basic pantry staples you likely already have. The brown sugar creates a beautiful golden glaze on the pineapple rings.
The buttermilk makes the batter incredibly light and fluffy every single time. It is a budget-friendly way to make a restaurant-quality meal at home. You will love how the juicy fruit pairs with the soft, buttery cake.
Simple Method
Making these is much easier than it looks, even for beginners. You simply layer the fruit and sugar on the griddle first. Then, you pour your fluffy batter right over the top. The magic happens during the flip!
Do not worry about making them look perfect on your first try. The caramelized edges taste delicious no matter what they look like. You can master this technique in just one morning.
Ingredients You’ll Need
These ingredients are mostly pantry staples with a fresh fruit twist.
- 1.5 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1.25 cups buttermilk
- 1 large egg
- 3 tablespoons unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 8 canned pineapple slices, thoroughly patted dry
- 8 maraschino cherries, stems removed
- 2 tablespoons light brown sugar
- 1 tablespoon vegetable oil for the griddle
Step-by-Step
- In a large mixing bowl, sift together the flour, granulated sugar, baking powder, baking soda, and salt.
- In a separate medium bowl, whisk the buttermilk, egg, melted butter, and vanilla extract until homogenous.
- Create a well in the center of the dry ingredients and pour in the wet mixture.
- Fold gently with a spatula until just combined; small lumps should remain.
- Heat a non-stick griddle or large flat skillet over medium heat.
- Lightly coat the surface with vegetable oil.
- For each pancake, sprinkle a small pinch of brown sugar onto the griddle surface.
- Place one pineapple slice directly onto the brown sugar and place a cherry in the center.
- Ladle approximately 1/3 cup of pancake batter over the pineapple slice.
- Cook for 3 to 4 minutes until the batter surface exhibits active bubbling.
- Slide a wide spatula underneath the pineapple and flip the pancake in one fluid motion.
- Cook the reverse side for 1 to 2 minutes until golden brown.
- Transfer to a plate with the caramelized pineapple side facing up and serve immediately.
Best Ways to Enjoy It
Serve these warm with a light drizzle of pure maple syrup. A small dollop of whipped cream makes them feel like a real dessert. They pair beautifully with a side of crispy, salty bacon.
Set the table with fresh orange juice for a complete brunch experience. You can even add some extra cherries on the side for the kids. It is a meal that makes everyone feel loved.
Storage & Reheating
You can store any leftovers in an airtight container in the fridge. They will stay fresh for up to three days. To keep them crisp, reheat them in a toaster oven. You can also use a microwave for a softer texture.
These pancakes also freeze quite well for easy weekday breakfasts. Place parchment paper between each pancake so they do not stick together. Just pop them in the toaster when you are ready to eat.
Tips for Best Results
- Always pat the pineapple slices very dry with a paper towel.
- Do not overmix the batter or the pancakes will be tough.
- Use a wide, thin spatula to make flipping much easier.
- Keep the heat at medium so the sugar does not burn.
- For a spring brunch, serve with fresh strawberries on the side.
- Wait for bubbles to pop before you try to flip them.
- Add a tiny pinch of cinnamon to the flour for extra warmth.
Ways to Switch It Up
- Swap the pineapple for thinly sliced apples in the fall.
- Use gluten-free flour blend for a sensitive-friendly version.
- Replace buttermilk with almond milk and lemon juice for dairy-free needs.
- Add crushed pecans to the brown sugar for a nutty crunch.
Quick Answers
Can I use fresh pineapple?
Yes, you can use fresh slices if they are cut thin. Just make sure they are ripe and sweet for the best flavor. Canned pineapple is often softer and easier for beginners to use.
How do I know when to flip?
Look for bubbles that stay open on the surface of the batter. The edges should also look matte and set. This usually takes about three to four minutes on medium heat.
I hope these pineapple upside down pancakes bring a little sunshine to your table. They are a simple way to make your morning feel like a celebration. Happy cooking!
— Lidia
Sunday Morning Pineapple Upside Down Pancakes
Ingredients
- 1.5 cups all -purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon sal t
- 1.25 cups buttermil k
- 1 large eg g
- 3 tablespoons unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 8 canned pineapple slices, thoroughly patted dry
- 8 maraschino cherries , stems removed
- 2 tablespoons light brown sugar
- 1 tablespoon vegetable oil for the griddle
Instructions
- In a large mixing bowl, sift together the flour, granulated sugar, baking powder, baking soda, and salt.
- In a separate medium bowl, whisk the buttermilk, egg, melted butter, and vanilla extract until homogenous.
- Create a well in the center of the dry ingredients and pour in the wet mixture. Fold gently with a spatula until just combined; small lumps should remain.
- Heat a non-stick griddle or large flat skillet over medium heat. Lightly coat the surface with vegetable oil.
- For each pancake, sprinkle a small pinch (approx. 1/4 teaspoon) of brown sugar onto the griddle surface.
- Place one pineapple slice directly onto the brown sugar and place a maraschino cherry in the center of the ring.
- Ladle approximately 1/3 cup of pancake batter over the pineapple slice, starting from the center and moving outward to cover the fruit completely.
- Cook for 3 to 4 minutes until the batter surface exhibits active bubbling and the edges appear set and matte.
- Slide a wide spatula underneath the pineapple and flip the pancake in one fluid motion. Cook the reverse side for 1 to 2 minutes until golden brown.
- Transfer to a plate with the caramelized pineapple side facing up and serve immediately.
