• Prep Time: 10 minutes
  • Cooking Time: 15-minutes
  • Serves: 10-12 Servings

Upside Down Pineapple Pancakes

  • Recipe Submitted by on

Category: Gifts, Eggs, Cakes, Fruit

 Ingredients List

  • FOR THE PINEAPPLE:
  • 1 Tbsp unsalted butter
  • 1 cinnamon stick, broken in half
  • 10 pineapple rings, canned or fresh
  • â…“ cup packed brown sugar
  • FOR THE PANCAKE BATTER:
  • 1 cup all-purpose flour
  • 3 Tbsp sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup milk
  • 1 large egg
  • 2 Tbsp unsalted butter, melted
  • ½ tsp vanilla extract

 Directions

First cook the pineapple. Melt the butter with the broken cinnamon stick in a large skillet over medium heat. Cook until butter begins to brown, about 2 minutes. Add pineapple rings and coo until light golden brown, 4-5 minutes per side. Remove skillet from heat and add the brown sugar. Cook over medium-high heat until the juices are thick and syrupy. Transfer fruit to a plate and let cool. Reserve the syrup if desired.
Preheat oven to 325 degrees F. Set a wire rack on a rimmed baking sheet and set aside. Whisk first five ingredients in a large bowl. Add milk and the next three ingredients and stir until just combined.
Heat a griddle or skillet over medium heat and lightly coat with cooking spray. Working in batches, pour batter by ¼ cup-fuls onto the griddle/skillet. Cook each pancake until golden brown and bubbles form on the top, about 2 minutes. Top each pancake with a pineapple ring. Flip, and cook until the pancakes are golden brown, another 2 minutes or so. Place pancakes on prepared rack and bake in the oven until cooked through, about 5 minutes.
Remove pancakes from oven and serve with reserved syrup or your favorite pancake toppings.

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