Pineapple Upside Down Pancake
Transform your breakfast routine with these decadent Pineapple Upside Down Pancakes—an irresistible twist on a classic dessert! Perfectly caramelized pineapple slices are nestled into fluffy, golden pancakes, creating a stunning presentation and a burst of tropical flavor in every bite. Made with simple pantry ingredients like all-purpose flour, brown sugar, and vanilla extract, these pancakes are easy to whip up yet feel indulgent and special. The secret lies in the buttery caramel topping, which seeps into the batter as it cooks, adding a rich, velvety texture. Ready in just 35 minutes, this recipe is ideal for a weekend treat or a show-stopping brunch centerpiece. Serve these pancakes warm with a drizzle of syrup or a dollop of whipped cream for a dish your guests will rave about!
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Recipe Information
Ingredients
- 4 pieces Pineapple slices
- 3 tablespoons Unsalted butter
- 3 tablespoons Brown sugar
- 1.5 cups All-purpose flour
- 1 tablespoon Baking powder
- 2 tablespoons Granulated sugar
- 0.25 teaspoons Salt
- 1.25 cups Milk
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1 teaspoon Vegetable oil
Instructions
In a small skillet or saucepan, melt 2 tablespoons of butter over medium heat.
Add the brown sugar and stir until it dissolves to create a caramel-like mixture.
Place the pineapple slices into the caramel mixture and cook for 2-3 minutes per side until lightly caramelized. Remove from heat and set aside.
In a large mixing bowl, whisk together the flour, baking powder, granulated sugar, and salt.
In a separate bowl, whisk the milk, egg, vanilla extract, and vegetable oil together until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix; the batter should be slightly lumpy.
Heat a large nonstick skillet or griddle over medium heat and lightly grease with 1 tablespoon of butter.
Pour about 1/3 cup of pancake batter into the skillet and immediately top with one caramelized pineapple slice in the center.
Cook for 2-3 minutes until bubbles form on the surface and the edges begin to set, then flip the pancake and cook for another 2-3 minutes until golden brown and cooked through.
Repeat with the remaining batter and pineapple slices, greasing the skillet as needed.
Serve the pancakes warm with additional butter, syrup, or a dollop of whipped cream, if desired.
Nutrition Facts
Calories |
1647 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.8 g | 73% | |
| Saturated Fat | 27.8 g | 139% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 2185 mg | 95% | |
| Total Carbohydrate | 255.0 g | 93% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 100.2 g | ||
| Protein | 37.5 g | 75% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 507 mg | 39% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 1160 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
