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Pineapple Upside Down Pancakes

Pineapple Upside Down Pancakes


  • 1/2 cup butter, divided (1/4 cup melted)
  • 1/2 cup brown sugar
  • 1 (20 ounce) can pineapple slices
  • 2 1/2 cups all-purpose flour
  • 2 tablespoons baking powder
  • 2 tablespoons baking soda
  • 1/4 teaspoon kosher salt
  • 2 1/2 cups whole milk
  • 1/2 cup granulated sugar
  • 1/4 teaspoon pure vanilla extract
  • Maraschino cherries


  1. Heat a griddle to 350 degrees F (175 degrees C).
  2. In a large sauté pan over medium heat, melt 1/4 cup butter and the brown sugar. Add the pineapple rings and cook until caramelized.
  3. In a large mixing bowl, combine the flour, baking powder, baking soda and salt together.
  4. In a small bowl, combine and mix the milk, granulated sugar and vanilla extract.
  5. Add the wet ingredients to the dry and mix until just combined and no lumps remain.
  6. Add the other 1/4 cup melted butter and mix well.
  7. Lightly grease the preheated griddle and wipe away any excess oil. Using a 1/3-cup measuring cup, portion out pancake batter onto the hot griddle. Place a pineapple ring in the center of the batter, press down gently, and add a Maraschino cherry to the center of each ring.
  8. Allow the pancakes to cook until bubbles form along the top of the batter. Flip and cook the other side until pancakes are golden brown and cooked inside.
  9. Serve pineapple side-up and drizzle with the remaining brown-sugar glaze.

Serves 5 to 6 | Prep Time: 10 min | Total Time: 30 min


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