Description
A fun and tropical twist on a breakfast classic! These Pineapple Upside Down Pancakes feature caramelized pineapple rings and bright cherries, nestled right into fluffy golden pancakes. Perfect for a sunny brunch or a weekend treat.
Ingredients
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Your favorite pancake batter (homemade or store-bought)
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1 pineapple ring per pancake, patted dry
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1 maraschino cherry per pancake, patted dry
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Butter, for greasing the pan
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Powdered sugar, for dusting (optional)
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Maple syrup, for serving
Instructions
Heat a nonstick skillet or griddle over medium heat and add a bit of butter. Pour pancake batter into the pan to form a circle, using about ¼ cup of batter per pancake. Let the pancake cook for 1–2 minutes, until the edges begin to set. Gently place a pineapple ring in the center of each pancake, pressing it lightly into the batter. Add a cherry to the center of each ring. Once bubbles begin to form and the bottom is golden, carefully flip the pancake and cook the other side until fully cooked through. Transfer to a plate and repeat with remaining batter and fruit. Serve warm with a dusting of powdered sugar and a drizzle of maple syrup.
Notes
Dry your fruit well. Excess moisture can prevent the pancakes from cooking evenly.
Add caramel flair. For an extra decadent touch, brush the pineapple with a little brown sugar before placing it in the batter.
Go tropical. Add a bit of coconut extract or shredded coconut to your batter for a pina colada-inspired twist.