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
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
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
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
Looking good
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
We served these with our delicious pineapple syrup!
Enjoy!!!
Simply Sundays! ~ Pineapple Upside Down Pancakes
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
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Those look so good! I’m going to try them – don’t like boring old plain pancakes!
They’re SO tasty! Hope you love them!