Pineapple Upside Down Pancakes
Grandbaby Cakes
Ingredients
- 1 1/3 cups all-purpose flour
1 1/4 teaspoons baking powder
1/2 cup packed light-brown sugar, separated
2 large eggs
1 cup buttermilk or refrigerated coconut milk
4 tablespoons melted butter
1 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
Extra butter for your griddle
20 ounces thin-sliced pineapple (or if fresh, use one medium-sized pineapple that has been peeled, cut, and cored into very very thin slices)
Optional: 8-10 maraschino cherries with stems removed
Directions
- In a large bowl, whisk together flour, baking powder, and 1/4 cup of brown sugar until well mixed.
- Next whisk in eggs, buttermilk (or coconut milk), melted butter, vanilla extract, and cinnamon until batter just comes together. Leave the lumps there. No need for a smooth batter.
- Heat a griddle or nonstick skillet over medium heat and melt extra butter.
- Once hot, add one pineapple ring to center of the griddle or skillet. Sprinkle the top of the pineapple with a little of the remaining brown sugar and turn over after browned a bit.
- Optional: add a cherry to the center of the pineapple ring.
- Pour about 1/4 cup of the batter over the pineapple, allowing it to go outside of the ring. Cook until bubbles form and the bottom is sturdier, golden brown, and crisp.
- Carefully flip the entire pancake over, including the pineapple and cherry (use a large spatula since this process can be a bit more flimsy with the weight of the pineapple). Cook until golden brown and crisp on the other side.
- Remove the pancake and place in a warm oven, pineapple side up (about 225 degrees), and repeat the process (starting with buttering the griddle) until all pancakes are done and you're ready to serve.
Information
- Category
- Breakfast/Brunch, Pancakes/Waffles
- Yield
- 4 pancakes
- Prep Time
- 5 minutes
- Cook Time
- 10 minutes
- Total Time
- 14 minutes, 59 seconds