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
- 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
- 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
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.
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.