Pineapple Upside-Down Pancakes

By Erika on November 8th, 2012 / / 1 Comment

Yield: Makes 4 large pancakes

Pineapple Upside-Down Pancakes


  • 1/2 pineapple, sliced into 1/2" thick rings (use cookie cutter rounds to core slices and a large one to form the outer ring.
  • 2 tablespoons butter

For pancakes:

  • 1 cup all purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 tablespoons sugar
  • 1 egg
  • 2 tablespoons melted butter
  • 1 cup buttermilk
  • oil for griddle

For topping and garnish:

  • 1/2 cup brown sugar
  • 4 maraschino cherries, stemmed


  1. Make pineapple. Heat butter in a large skillet and cook pineapple on each side until golden brown edges start to form. Set aside.
  2. Make pancakes. Mix dry ingredients into a medium bowl. In a separate small bowl, beat egg. Add melted butter and buttermilk and whisk until combined. Add to dry ingredients and mix until combined.
  3. Heat oil in large skillet or griddle over medium heat until the oil sizzles when you put a drop of batter in it. Pour a little more than 1/2 cup of batter into pan and let it spread out into a large round. When small bubble start to form in batter, add pineapple in in the center. Place a maraschino cherry on the center of the ring and sprinkle with brown sugar to lightly coat top. Using a large spatula, flip when pancake is is golden brown on the bottom. Cook until golden on both sides and serve pineapple side up with a dollop of butter and syrup.

show comments one response

  • I love pineapple! And these pancakes look like the perfect breakfast indulgence. Gorgeous.

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