Pineapple Upside-Down Pancakes

Wrapping up Seasonal Potluck’s pineapple month with some breakfast treats.  These were a great twist on traditional pancakes, and you get an added bonus of a serving of fruit!  Let’s not pretend these are necessarily “healthy”, but at least you’re incorporating a healthy ingredient!  These pancakes reminded me being on vacation somewhere tropical.  So if you’re feeling like you need to get away this weekend, but are stuck at home…whip these up to give you that feeling of being in the tropics!  It’s been so hot in the Chicagoland area this week that I already feel like I’m in the tropics though.  Stay cool and enjoy the weekend!

Don’t forget to check out all the pineapple recipes this month at Seasonal Potluck’s pineapple page!

Pineapple Upside-Down Pancakes, adapted from epicurious.com

Pineapple:

  • 1 tablespoon unsalted butter
  • 1 cinnamon stick, broken in half
  • 1 large pineapple, peeled, cut into eight 1/2″ rounds,  cored
  • 3/4 cup dark rum
  • 1/4 cup (packed) dark brown  sugar

Pancakes:

  • 1 cup all-purpose flour
  • 3 tablespoons sugar
  • 1 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 1 cup buttermilk
  • 1 large egg
  • 2 tablespoons unsalted butter, melted
  • 1/2 teaspoon vanilla extract
  • Nonstick vegetable oil spray

For pineapple:

Melt  butter with cinnamon stick in a large heavy skillet over medium heat. Cook until  butter begins to brown, about 2 minutes. Add pineapple slices; cook until light  golden brown, 4-5 minutes per side. Remove skillet from heat; add rum and brown  sugar. Cook over medium-high heat until juices are thick and syrupy. Transfer pineapple to a plate; let cool. Reserve syrup.

For pancakes:

Preheat  oven to 325°F. Set a wire rack on a rimmed baking sheet. Whisk first 4  ingredients in a large bowl. Add buttermilk and next 3 ingredients; whisk until  smooth.

Heat a griddle or large  heavy skillet over medium heat. Lightly coat with nonstick spray. Working in  batches, pour batter by 1/4-cupfuls onto griddle. Cook each pancake until golden  brown and bubbles form on top, about 2 minutes. Top each pancake with a  pineapple ring. Flip; cook until pancake is golden brown, about 2 minutes. Place pancakes on prepared rack and bake in oven until cooked through, about 5  minutes.

Rewarm reserved pineapple  syrup. Divide pancakes among plates; drizzle with pineapple syrup.

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2 Responses to Pineapple Upside-Down Pancakes

  1. Carole says:

    Hi there. Food on Friday: Pineapple is open for entries. This looks like a neat one! I do hope you link it in. This is the link . Cheers

  2. Carole says:

    Thanks for linking this super pineapple post in to Food on Friday. I am now signed up to follow youb email. A follow back to Carole’s Chatter would be wonderful – or are you already following? Cheers

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