Breakfast

Pineapple Upside Down Pancakes

One of my favorite desserts is old school pineapple upside down cake

I’m always looking for a creative way to jazz up breakfast, so I had a great idea

Why not make pineapple upside down pancakes!

These turned out pretty simple to make and were absolutely delicious!

Start by prepping pancake batter, you can click on our link below for a great recipe

Buttermilk Pancakes

Next you will need one 20 ounce can of pineapple chunks.  Separate the pineapple from the juice in the can, keeping both.  You will need 4 tablespoons of brown sugar and 4 tablespoons of butter

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Lets start with the pineapple.  Melt 2 tablespoons of butter in a pan, add your pineapple and brown sugar  Toss to coat and cook down until thickened and caramelized, 10-15 minutes

Looking good!

Remove from heat and allow to cool.  Then place in a chopper and puree

I’m using a cast iron pan as my griddle, use whatever pan or griddle that is your favorite, for making pancakes

Give it a nice shot of cooking spray and put it over medium heat

I like to use a 1/3 measuring cup to keep the pancakes uniform

Make 4 pancake rounds and let them cook about 1 minute to set up

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Add 1 tablespoon of pineapple puree to each pancake and gently spread it out

So what’s the best way to cook a pancake correctly?

With a constant eye

When you see air bubbles in the wet side, that’s a good indicator they’re ready to flip

  I like to cheat and put a spatula under and give a careful lift to see if they’re lightly golden brown, usually no more then 2-3 minutes

I’m cooking 4 at a time.  You can cook more, depending on your surface area.  This recipe typically yields 12-14 pineapple pancakes.  If you have left over batter, fear not.  Make some extra pancakes for a busy school week

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Looking good

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Okay….so your wondering, what happened to all the other ingredients?

Lets make a sauce

In a sauce pan melt 2 tablespoons of butter, add 2 tablespoons of brown sugar

Then add your reserved pineapple juice and 1/4 cup of your favorite maple syrup

Stir to combine and cook this on very low heat, for 15-20 minutes or until it is reduced and thickened.  Remove from heat and let sit to thicken even more

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We served these with our delicious pineapple syrup!

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Enjoy!!!

Simply Sundays! ~ Pineapple Upside Down Pancakes

  • Servings: 4-6
  • Difficulty: Medium
  • Print

Ingredients

Prepared pancake batter Buttermilk Pancakes

20 ounce can of pineapple chunks

4 tablespoons of brown sugar

4 tablespoons of butter

Directions

For the pancakes

Melt 2 tablespoons of butter in a pan, add your pineapple and brown sugar.  Toss to coat and cook down until thickened and caramelized, 10-15 minutes. Remove from heat and allow to cool.  Then place in a chopper and puree

Give your pan a nice shot of cooking spray and place it over medium heat.  I like to use a 1/3 measuring cup to keep the pancakes even.  Make 4 pan cake rounds and let them cook about 1 minute to set up

Add 1 tablespoon of pineapple puree to each pancake and gently spread it out.  When you see air bubbles in the wet side, that’s a good indicator they’re ready to flip, however I like to cheat and put a spatula under and give a careful lift to see if they’re lightly golden brown, usually no more then 2-3 minutes

For the sauce

In a sauce pan melt 2 tablespoons of butter, add 2 tablespoons of brown sugar.  Then add your reserved pineapple juice and 1/4 cup of your favorite maple syrup

Stir to combine and cook this on very low heat, for 15-20 minutes or until it is reduced and thickened.  Remove from heat and let sit to thicken even more

© Simply Sundays 2016
All rights reserved

2 comments on “Pineapple Upside Down Pancakes

  1. Those look so good! I’m going to try them – don’t like boring old plain pancakes!

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