Bringing back a classic
Pineapple Upside down cake…one of my absolute favorites. What’s not to love about this vintage recipe? Sweet pineapple slices baked right into the vanilla cake, decorated with beautiful rings of bright yellow pineapple and red Maraschino cherries. I’d love to see this cake on the menu more often because it’s ohhhh so good so I’m bringing it back…for breakfast…with my Pineapple Upside Down Pancakes!
Pineapple pancakes toppings
While my recipe for Pineapple Upside Down Pancakes doesn’t have any added sugar, I do add quite a bit of pineapple juice and of course each pancake has a slice of pineapple and a Maraschino cherry, so it’s going to be a little sweeter than a traditional pancake. Traditional maple syrup is always an option but if you’d prefer to adjust the level of sweetness in this delicious breakfast, here are a few options.
- Butter – The pineapple/cherry topping on traditional pineapple upside down cake uses quite a bit of butter so why not top our pancakes with a little, to stay true to the traditional flavors? Try adding a tablespoon butter on top of each pancake as soon you take them off the griddle or nonstick pan, for a rich and creamy topping.
- A dusting of powdered sugar – Right before serving these pancakes, use a sifter to dust about one teaspoon of powdered sugar on top.
- A dollop of whipped cream – Adds a little sweetness to the pancake but not quite the level of sweet you’d get from a traditional maple syrup.
- A drizzle of honey is delicious paired with the pineapple.
- Coconut syrup – Pineapple is a tropical fruit and so is coconut. Paired together? Delicious. Try adding a drizzle of coconut syrup on these pineapple pancakes for a tropical twist.
What’s in Pineapple Upside Down Pancakes?
- Vegetable, avocado or coconut oil
- All purpose flour – To make this recipe gluten free use a gluten free 1-to-1 baking flour like Bob’s Redmill 1-to1 Flour
- Baking powder
- Salt
- Milk – regular milk, oat, almond, or coconut milk
- Egg
- Butter
- Can of pineapple rings in juice – If you’d prefer to use fresh pineapple rings, you can substitute the juice with water or milk
- Juice from the can of pineapple rings
- Maraschino cherries, drained, stems removed, cut in half
Looking for more delicious breakfast recipes? 2 Sisters has you covered…
- Make Ahead Christmas Morning Casserole
- Peanut Butter Ganache Quick Bread
- Shortcut Cherry Almond Breakfast Pastry
- Fresh Orange Waffles
Pineapple Upside Down Pancakes
Ingredients
- Vegetable, avocado or coconut oil
- 1 ½ cups flour To make this recipe gluten free, use a gluten-free 1-to-1 baking flour.
- 3 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 cup milk
- 1 egg
- 3 tablespoons butter melted
- 20 ounce can of pineapple rings in juice
- ½ cup juice from the can of pineapple rings
- 6 ounce jar of Maraschino cherries Drained, stems removed, cut in half.
Instructions
- Combine the flour, baking powder and salt in a mixing bowl. In a separate mixing bowl, combine the milk, juice, egg and 3 tablespoons of melted butter. Add the wet ingredients to dry ingredients and stir with a whisk until combined.
- Remove the pineapple rings from the juice and pat them dry with a paper towel or kitchen towel.
- Heat the oiled griddle or nonstick pan on medium heat. Turn down heat to medium-low and place pineapple ring directly on the pan. Add 1 Maraschino cherry half in the center of the ring. Cook the pineapple/cherry for about a minute.
- Pour about 1/4 cup pancake batter on top of the ring (enough batter to cover the ring) and cook each side of the pancake for 3-4 minutes or until lightly browned.
- Repeat with remaining batter.
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