These buttery pineapple pancakes might just become your new favorite pancakes:
With a base that absolutely melts in your mouth, it’s almost more like cake than pancakes.
I’ve posted many pancakes over the years; a giant list can be found here: 100+ Healthy Pancake Recipes. And these pineapple upside down pancakes are surprisingly my favorite of them all. A friend from high school once taught me how to make a ridiculously-easy pineapple upside down cake that went something like this: pour melted butter into the pan, spread on a layer of crushed pineapple, and top with vanilla cake mix and more butter… maybe it wasn’t quite that simple, but it was pretty easy and tasted amazing.
These cake-like pineapple pancakes remind me of that cake… but without all the butter! (Seriously, there was a massive amount of butter in the cake. No wonder it tasted so good!)
I hope you like the recipe as much as I do!
Pineapple Upside Down Pancakes
Ingredients
- 1/3 cup flour (spelt, all-purpose, Bob’s gf, or ww pastry all work) (45g)
- 2 tbsp quick oats or certified-gf quick oats (10g)
- 1 tsp baking powder
- 1/8 tsp salt
- pinch stevia, or 1 tbsp liquid sweetener of choice (such as pure maple syrup)
- 1/3 cup milk of choice, warmed slightly (minus 1 tbsp if using liquid sweetener) (80g)
- 2 tsp melted virgin coconut oil (Can sub veg oil, but coconut oil gives the pancakes an incredible shortbread-y taste. Omit only if you don’t mind the taste of fat-free pancakes.)
- 1/2 tsp pure vanilla extract
- 4 pineapple rings
Instructions
In a cereal bowl, combine all dry ingredients except pineapple, and stir very well. In a separate bowl, combine all liquid ingredients. (The milk is warmed to prevent the oil from solidifying on contact. This is a good practice for any baked-good recipe that calls for coconut oil.) Pour dry into wet, and stir together to form a batter. Grease a skillet, then turn the heat to medium. Test the heat of your skillet by throwing a few drops of water onto the surface. When the water sizzles, the pan is ready for the pancake batter. Turn skillet to low-medium and drop about 1/4 of the batter onto the skillet, then spread out and lightly place one pineapple round in the middle, pushing down just a little. Repeat with another pancake. (Unless you have a giant skillet, it is best to just do two at a time so as not to crowd the skillet.) Flip pancakes over when the edges become firm and they are able to be flipped without breaking. Continue cooking until desired doneness is reached. I turned the heat up to high at the very end, to fry the pineapple slices a little. Makes 4 super-thick pancakes.
Link of the Day:
……Cinnamon Roll Baked Oatmeal
I just made them and I must say these are delicious! I would have never thought of pineapple upside down to be a flavor of pancake! Good work Katie!
I think that’s probably a record for the fastest anyone’s ever made one of my recipes after I posted it. Thank you so much for trying them! 🙂
These look delicious! Sorry, I wasnt quite sure… Are the nutrition facts for 1/4 of the recipe?
This looks so yummy!
What a happy post to find this morning! These look incredibly delicious! I just discovered I like pineapple so I will have to give these a try!
Wow! This sounds so amazing. Love putting fruit in my pancakes and I’ve never ever thought to add my favorite fruit — pineapple! Can’t wait for the weekend to try these out.
Mmmm pancakes! I’ve made a tradition with some friends- every Sunday we make pancakes together and this recipe will most definitely me featured soon!
My go-to breakfast of late has been chia seed pudding with blueberries and bananas, topped with some crunchy granola. Filling and delicious!
PS. I’ve started a blog and would love if you checked it out! You inspire my inner vegan chef!
Peace&love
I’ve recently been having chocolate oatmeal smoothies/milkshakes for breakfast. It’s a variation of one or more of your milkshakes, and let me tell you, this is the easiest it has ever been to lose weight…knowing that I get to start my day with a milkshake makes it easy to not eat at night. And it keeps me so full that I have no problem waiting until an appropriate time to eat again. I put in a frozen banana, cocoa, cashew butter, oats, and almond milk. If I’m feeling like something decadent I’ll add a tbsp of chocolate chips.
The next time I go shopping I’m going to get hazelnut butter because these taste to close to the hedgehog milkshakes I used to make at the ice cream shop I worked at, I figure I may as well go all the way. 😉
Also, to explain my love for you and your recipes, I make a chocolate cake batter milkshake for almost everyone who walks through my door. Thank you so much for sharing your love of healthy and delicious food!!
Ohh, I love the look of this!
It looks so pretty.
And of course, delicious.
I typically am a creature of habit when it comes to Breakfasts throughout the week, I usually keep it to the same 3-4 Breakfasts and then I become a bit more adventurous with other recipes during the weekend!
I like to have coffee 1 egg white and a bit of fruit. Yum!
I am seriously loving Angela’s (@OhSheGlows) overnight oats/banana soft serve parfaits…it’s hard not to have one each day!
I also vary that with the Fitnessista’s bfast cookie, green smoothies, and raw buckwheat porridge (again, courtesy of Angela).
And this morning was great: peanut butter cinnamon banana soft serve with chia seeds mixed in. Really good!
Man… I’m getting SO impatient for tomorrow morning!
Love this idea, that’s delicious! A pineapple ring fried into each pancake – genius :).