Pineapple Upside Down Pancakes (with Coconut Syrup!)
User Reviews
5.0
6 reviews
Excellent
Pineapple Upside Down Pancakes (with Coconut Syrup!)
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Made with simple ingredients, these pineapple upside-down pancakes are not too sweet and are a totally fun way to kick off the summer! With caramelized pineapple rings in the center and a drizzle of homemade coconut syrup, your family will love this recipe. Plus, it's an egg-free recipe for those who don't like eggs, can't have them, or just can't find them.
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Ingredients
Pancake Batter
- 1 ½ cups flour 187 g
- 2 Tbsp sugar
- 1 Tbsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 1 ¼ cup milk or dairy-free alternative, 295 mL
- 1 large egg
- 2 Tbsp butter or dairy-free alternative, 28 g
Pineapples & Syrup
- 1 Tbsp butter or dairy-free alternative, 14 g
- 1 14-oz can pineapple slices 396 g
- 2 Tbsp brown sugar
- 1 13.5-oz can coconut milk 400 mL
- ½ cup sugar 100 g
- 1 tsp vanilla extract 5 mL
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Instructions
- Batter: In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Melt 2 Tbsp of the butter. In a separate bowl, whisk together milk, egg, and the melted butter. Fold the wet ingredients into the dry ingredients, stirring just until it comes together (there should still be lumps in the batter). Set aside.
- Cook Pineapple: In a large skillet set over medium heat, melt remaining 1 Tbsp butter. Add pineapple rings and cook on both sides until they begin to brown a bit, then add in brown sugar. Continue to cook until brown sugar is dissolved. Transfer pineapple rings to a plate, leaving juices in the pan.
- Make Syrup: Pour coconut milk, sugar, and vanilla into the skillet with the brown sugar mixture and bring to a simmer for about 5 minutes, stirring frequently. Remove from heat and allow syrup to cool and thicken (you can pop it in the fridge to make it thicken faster).
- Make Pancakes: Set a large nonstick skillet over medium/low heat. Working in batches, place a pineapple ring on the skillet then top with ¼ cup of the batter. Cook until bubbles form on top of the pancake and it begins to look dry, then flip and cook until golden brown on both sides.
- Serve: Keep pancakes warm in the oven until ready to eat. Serve with a drizzle of the homemade coconut syrup. Enjoy!
Notes
- Storage: These pancakes are best enjoyed right away or frozen since the pineapple tends to saturate the pancakes after a while. They can be frozen for up to 3 months in an airtight container, and just reheat them in the microwave or on the stove top.
Nutrition Information
Show Details
Serving
1pancake
Calories
222kcal
(11%)
Carbohydrates
30.9g
(10%)
Protein
3.8g
(8%)
Fat
10.2g
(16%)
Saturated Fat
7.8g
(39%)
Cholesterol
25mg
(8%)
Sodium
169mg
(7%)
Potassium
273mg
(8%)
Fiber
1.5g
(6%)
Sugar
16.6g
(33%)
Calcium
101mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12pancakes
Amount Per Serving
Calories 222 kcal
% Daily Value*
| Serving | 1pancake | |
| Calories | 222kcal | 11% |
| Carbohydrates | 30.9g | 10% |
| Protein | 3.8g | 8% |
| Fat | 10.2g | 16% |
| Saturated Fat | 7.8g | 39% |
| Cholesterol | 25mg | 8% |
| Sodium | 169mg | 7% |
| Potassium | 273mg | 6% |
| Fiber | 1.5g | 6% |
| Sugar | 16.6g | 33% |
| Calcium | 101mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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