Breakfast and Brunch Recipes
Pineapple Upside Down Pancakes
Prep: 10 min | Total: 30 min | Yield: 5 to 6 servings
Ingredients
- 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
Instructions
- Heat a griddle to 350 degrees F (175 degrees C).
- 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.
- In a large mixing bowl, combine the flour, baking powder, baking soda and salt together.
- In a small bowl, combine and mix the milk, granulated sugar and vanilla extract.
- Add the wet ingredients to the dry and mix until just combined and no lumps remain.
- Add the other 1/4 cup melted butter and mix well.
- 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.
- 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.
- Serve pineapple side-up and drizzle with the remaining brown-sugar glaze.