Pineapple Upside Down Pancakes
These Pineapple Upside Down Pancakes, with their juicy pineapple ring and sweet Maraschino cherry in the center, capture all the delicious flavors of the nostalgic cake recipe that we all love.
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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