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
Katie, surely you did not eat those pancakes topped with syrup?! Wasn’t that way too sweet for you? I mean, I might like it, but you? Not trying to give you a hard time, it was just the first thing that popped into my mind when I say the (very lovely) pictures!
Even if she didn’t eat it with syrup, it’s not like she’s not allowed to pour on syrup for presentation….
These look delicious…I am a creature of habit and always end up with a bowl of steel cut oats mixed with fruit and peanut butter…I like my oats cold as I believe you have said you do too.
spelt flour – check, oats – check, coconut oil – check, pineapple – check… soo… guess what I will have for breakfast tomorrow 😉
I love that you give nutritional info, but I’ve noticed a lot of the times you just give the serving amount as grams and there’s no way to know how many servings the total recipe is without me weighing it all out. Can you please include the number of servings?
Now to your question. I go through spurts where I eat the same thing daily, but most of the time I like variety.
CCK has listed the serving size for this recipe, both in the post and in the nutrition facts.
Please come cook for me! They look epic.
Looks great! And I actually have a pineapple in my kitchen just waiting to be cut!
Upside down pancakes- what a cool idea! I bet they give so much more fruity flavour than when you mix in the fruit.
I followed this recipe very carefully but the pancakes were gummy and undercooked under each pineapple ring. It seems like the moisture of the pineapple prevented the batter from cooking completely. Maybe next time I try this I should pat dry and warm each pineapple slice before pushing them into the batter.
I drool with all your pictures and recipes. I cannot wait for your cookbook!
Oh my gosh – what a great idea! Those pancakes look awesome! I love pineapple upside down cake!
My favorite at the moment is peanut butter and banana, I eat it almost everyday and love every bite!