0 from 6 votes
Pineapple Upside Down Pancakes
Pineapple Upside Down Pancakes makes the perfect Sunday morning breakfast. These pancakes are loaded with flavor and easy to make.
Prep Time
10 mins
Cook Time
10 mins
Total Time
13 mins
Servings: 6
Calories: 395 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 2 cups all purpose flour
- 4 Tablespoons butter divided
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 1/4 cup brown sugar divided
- 2 large eggs beaten
- 1 3/4 cup milk
- 2 teaspoon vanilla extract
- 1 can sliced pineapple 20 ounces
- 12 Maraschino cherries stems removed
Instructions
- In a large mixing bowl, whisk together the flour, baking powder, salt and 2 tablespoons of the brown sugar.
- Then in a separate bowl, melt 3 Tablespoons of the butter and allow it to cool to room temperature. Then mix in the eggs, milk and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients and mix until just combined being careful to not over mix the batter. It’s ok if there are lumps in the batter.
- Heat a large skillet or griddle over medium heat. Spread the remaining butter onto the skillet or griddle where you will be cooking the pancakes.
- Add a pineapple ring to the skillet or griddle. Sprinkle some of the brown sugar on top and a cherry to the center of the pineapple.
- Pour approximately 1/4 cup of the batter over the pineapple allowing it to go outside of the pineapple ring. Continue this process to form multiple pancakes on the griddle or skillet.
- Cook the pancakes for 1-2 minutes until bubbles start to appear on the top and the edges are set.
- Use a metal spatula to flip the pancakes (including the pineapple and cherry) and cook the opposite side until it’s golden brown (1-2 more minutes). Do not press done on the pancakes and do not flip the pancakes multiple times.
- Continue this process until all the pancakes are made.
- Serve immediately while warm and enjoy!
Cup of Yum
Notes
- Make sure to not over mix the pancake batter. Mix just until the wet and dry ingredients are combined.
- Refrigerate the leftover pancakes in an airtight container for up to 5 days or you can freeze the pancakes for up to 3 months.
- Make sure that the melted butter has cooled to room temperature so that it does not cook the eggs once they are mixed into the butter.
Nutrition Information
Calories
395kcal
(20%)
Carbohydrates
64g
(21%)
Protein
9g
(18%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.3g
Cholesterol
83mg
(28%)
Sodium
712mg
(30%)
Potassium
308mg
(9%)
Fiber
3g
(12%)
Sugar
30g
(60%)
Vitamin A
479IU
(10%)
Vitamin C
9mg
(10%)
Calcium
250mg
(25%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 395
% Daily Value*
| Calories | 395kcal | 20% |
| Carbohydrates | 64g | 21% |
| Protein | 9g | 18% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 83mg | 28% |
| Sodium | 712mg | 30% |
| Potassium | 308mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 30g | 60% |
| Vitamin A | 479IU | 10% |
| Vitamin C | 9mg | 10% |
| Calcium | 250mg | 25% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.