Pineapple Upside Down Pancakes Recipe
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Ingredients
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Pineapple topping
Pancake batter
To finish / serve
Method
Pineapple topping
- 1
Prepare skillet and caramel
Place a 10-inch nonstick or well-seasoned cast-iron skillet over medium heat. Add 3 tablespoons unsalted butter and let it melt. Stir in 1 cup packed light brown sugar and 1 teaspoon vanilla extract. Cook, stirring frequently, until the sugar dissolves and the mixture is smooth and bubbling gently, about 2–3 minutes. Reduce heat to low to keep the caramel warm but not burning.
- 2
Arrange pineapple
Remove skillet briefly from heat. Arrange 6 drained pineapple rings in a single layer in the caramel. If using, place a maraschino cherry in the center of each pineapple ring. Return skillet to low heat and simmer gently for 1–2 minutes so the caramel begins to coat the fruit. Keep the skillet on the lowest heat while you make the batter so the topping stays warm.
Pancake batter
- 3
Mix dry ingredients
In a large bowl, whisk together 1 1/2 cups all-purpose flour, 2 teaspoons granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt until evenly combined.
- 4
Combine wet ingredients
In a separate bowl or large measuring cup, whisk together 1 1/4 cups buttermilk, 1 large egg, 3 tablespoons melted unsalted butter (cooled slightly), 1 teaspoon vanilla extract, and 2 tablespoons pineapple juice. Whisk until smooth.
- 5
Make batter
Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. The batter should be slightly lumpy — avoid overmixing to keep pancakes tender. If batter appears very thick, add up to 1–2 tablespoons additional pineapple juice or milk to reach a pourable but still slightly thick consistency.
- 6
Cook pancakes on topping
Working in 3–4 batches, spoon batter over the arranged pineapple rings in the skillet, making 6 pancakes total by placing about 1/3 cup batter over each pineapple ring. Use the back of the spoon to spread batter slightly so it covers the ring. Keep heat at medium-low so pancakes cook through without burning the caramel. Cover the skillet with a lid to trap heat and help cook through, and cook until bubbles form on the pancake surface and edges look set, about 3–4 minutes.
- 7
Finish on stovetop
Once bubbles have formed and edges are set, carefully check the underside of a pancake (peek by lifting slightly) to ensure it is golden and the caramel hasn't burned. If the pancakes are browning too quickly, lower the heat. Use a wide spatula to flip each pancake (one at a time or in small groups) to briefly cook the top if desired, 30–60 seconds. Alternatively, for a fully cooked top without flipping, transfer the skillet to a preheated oven at 350°F (175°C) for 4–6 minutes to finish cooking through.
To finish / serve
- 8
Invert and serve
When all pancakes are cooked through, remove the skillet from heat. Let rest 1 minute, then carefully invert a large plate or rimmed platter over the skillet. Using oven mitts, hold plate and skillet together and quickly flip so the pancakes and pineapple topping transfer onto the plate. Lift the skillet away — the caramel-coated pineapple rings should now be on top of each pancake. If any pineapple sticks to the skillet, spoon leftover caramel over the pancakes.
- 9
Garnish and enjoy
Serve pancakes warm with maple syrup or extra pineapple syrup, a dusting of powdered sugar, and whipped cream if desired. These pancakes are best eaten immediately while the caramel topping is warm and glossy.