Fluffy golden pancakes with caramelized pineapple rings, a dusting of powdered sugar, and a cherry on top for a tropical twist on a classic breakfast. These pancakes bring the nostalgic flavors of pineapple upside-down cake to the breakfast table in a fun and delicious way.

Why You’ll Love This Recipe

Tropical Flavor – Sweet caramelized pineapple and warm cinnamon create a delightful taste.
Fluffy and Light – The buttermilk makes these pancakes extra soft and airy.
Beautiful Presentation – The caramelized pineapple and cherry topping make them visually stunning.
Easy to Make – Simple ingredients and quick steps make this recipe perfect for any morning.
Perfect for Special Occasions – A fun and elegant way to upgrade your breakfast or brunch menu.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

all-purpose flour
granulated sugar
baking powder
baking soda
salt
buttermilk
milk
large egg
melted butter
vanilla extract
canned pineapple rings, drained
brown sugar
cinnamon
maraschino cherries
powdered sugar for dusting

Directions

In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In another bowl, mix buttermilk, milk, egg, melted butter, and vanilla extract.
Pour wet ingredients into dry ingredients and stir until just combined.
Heat a non-stick skillet over medium heat and lightly grease with butter.
Sprinkle brown sugar and cinnamon onto the skillet, then place pineapple rings on top.
Pour pancake batter over each pineapple ring, spreading slightly.
Cook until bubbles form on the surface, then flip and cook until golden brown.
Transfer to a plate, dust with powdered sugar, and place a cherry in the center of each pancake.
Serve warm and enjoy!

Servings and Timing

Servings: 6 pancakes
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Calories: 230 kcal per serving

Variations

Coconut Flavor – Substitute half the milk with coconut milk for a tropical twist.
Caramelized Butter Sauce – Drizzle with a warm caramel or maple syrup for extra sweetness.
Whole Wheat Option – Swap half the flour for whole wheat flour for a heartier texture.
Nutty Crunch – Sprinkle chopped pecans or macadamia nuts over the batter before flipping.
Vegan-Friendly – Use almond milk, a flax egg, and dairy-free butter for a plant-based version.

Storage/Reheating

Storing: Keep leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Freezing: Store pancakes in a freezer-safe bag with parchment paper between them for up to 2 months.
Reheating: Warm in a skillet over low heat or microwave for 20-30 seconds until heated through.

FAQs

Can I use fresh pineapple instead of canned?

Yes, fresh pineapple slices work well but may take slightly longer to caramelize.

What can I use instead of buttermilk?

You can make a substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar and letting it sit for 5 minutes.

How do I prevent pancakes from sticking to the pan?

Use a well-greased non-stick skillet and cook on medium heat to avoid burning.

Can I make mini versions of these pancakes?

Yes, use smaller pineapple rings or chop the pineapple into pieces before adding to the batter.

What’s the best way to flip the pancakes without breaking them?

Use a wide spatula and flip them gently once the batter starts forming bubbles and sets around the edges.

Can I use a pancake mix instead of making the batter from scratch?

Yes, you can use your favorite pancake mix and follow the same method with the pineapple and brown sugar.

Do these pancakes taste like cake?

They have the flavors of pineapple upside-down cake but with a lighter, fluffier texture.

Can I add coconut flakes for extra flavor?

Yes, shredded coconut pairs beautifully with the pineapple and adds a great texture.

Are these pancakes overly sweet?

No, the sweetness is balanced by the buttermilk and cinnamon, but you can adjust by adding more or less sugar.

Can I prepare the batter ahead of time?

Yes, you can mix the batter and store it in the refrigerator for up to 24 hours before cooking.

Conclusion

Pineapple upside-down pancakes are a delicious way to bring a touch of tropical flavor to your morning routine. With caramelized pineapple, a soft and fluffy texture, and a cherry on top, these pancakes are both visually appealing and incredibly tasty. Whether for a weekend brunch or a special breakfast, they are sure to impress!

Pineapple Upside-Down Pancakes

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Fluffy golden pancakes with caramelized pineapple rings, topped with a dusting of powdered sugar and a cherry for a tropical twist on a classic breakfast. A delightful combination of sweet and buttery flavors in every bite!

Author: Asma
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 6 pancakes 1x
Category: Breakfast, Brunch
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Instructions

In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In another bowl, mix buttermilk, milk, egg, melted butter, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined (do not overmix).
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter.
Sprinkle brown sugar and cinnamon onto the skillet, then place pineapple rings on top.
Pour pancake batter over each pineapple ring, spreading slightly to cover.
Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip carefully and cook for another 2-3 minutes until golden brown.
Transfer to a plate, dust with powdered sugar, and place a cherry in the center of each pancake.

Serve warm and enjoy!

Notes

For an extra caramelized effect, cook the pineapple rings for 1 minute before adding the batter.
Serve with maple syrup or whipped cream for added indulgence.

Best enjoyed fresh but can be stored in the fridge for up to 2 days and reheated in a skillet.