Upside Down Pineapple Pancakes with Pineapple Coconut Syrup
Elevate your breakfast game with these tropical-inspired Upside Down Pineapple Pancakes with Pineapple Coconut Syrup! Featuring juicy caramelized pineapple rings cooked right into fluffy, golden pancakes, this recipe brings a delightful twist to your morning routine. Each bite is infused with the natural sweetness of pineapple, complemented perfectly by the rich, velvety pineapple coconut syrup made with coconut milk, pineapple juice, and a touch of honey. Perfectly balanced with a hint of vanilla, these pancakes are a true crowd-pleaser, ideal for weekend brunches or special occasions. Quick to prepare in under 40 minutes, this recipe transforms everyday ingredients into a tropical paradise on your plate. Serve warm and drizzle generously for a breakfast that’s as indulgent as it is unforgettable.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 2 tablespoons Granulated sugar
- 0.25 teaspoons Salt
- 1.25 cups Milk
- 1 unit Large egg
- 3 tablespoons Unsalted butter, melted
- 6 rings Pineapple rings (canned or fresh)
- 2 tablespoons Brown sugar
- 2 tablespoons Unsalted butter for cooking
- 0.5 cup Pineapple juice
- 0.5 cup Coconut milk
- 2 tablespoons Honey
- 1 teaspoon Vanilla extract
Instructions
In a large bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and salt.
In a separate bowl, whisk together the milk, egg, and melted butter until smooth.
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; lumps are okay.
Heat a nonstick skillet or griddle over medium heat, and lightly grease it with a small pat of butter.
Sprinkle a pinch of brown sugar on the skillet where you'll place the pineapple ring. Lay one pineapple ring over the sugar.
Immediately spoon about 1/4 cup of pancake batter over the pineapple ring, spreading it slightly to cover the ring. Cook for 2-3 minutes, or until bubbles form on the surface of the batter and the edges begin to look set.
Flip the pancake carefully and cook the other side for 2-3 minutes, or until golden brown. Repeat with remaining batter and pineapple rings.
To make the syrup, combine the pineapple juice, coconut milk, and honey in a small saucepan over medium heat. Bring to a gentle simmer and cook for 5-7 minutes, stirring occasionally, until slightly thickened.
Remove the syrup from heat and stir in vanilla extract.
Serve the pancakes warm, drizzle generously with the pineapple coconut syrup, and enjoy!
Nutrition Facts
Calories |
520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.7 g | 24% | |
| Saturated Fat | 11.1 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 382 mg | 17% | |
| Total Carbohydrate | 79.6 g | 29% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 40.6 g | ||
| Protein | 9.5 g | 19% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 125 mg | 10% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 338 mg | 7% | |
*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.
