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
My favorite breakfast of the moment is eggs benedict (definitely a restaurant treat and not an at-home treat). I’m very ritualistic about my oatmeal, changing up the fruit in it but nothing else … however, this pancake recipe and the link to the baked oatmeal have me thinking a little bit harder about maybe having “special” breakfast on the weekend!
Odd to see an ad for Turkey Farmers at the top of the page…
If it’s an adsense ad, I unfortunately can’t control what they put up (and it’s different for different people, depending on a number of things such as your browsing history, your location, etc.). Adsense just backfills; they are not my ad network, and my ad network knows my preference for non-meat ads. Sorry for the issue… I don’t like meat on my site either.
Mmmm, those look like they might almost be as good as the carrot cake waffles!
As for the question of the day…very much a creature of habit. Some variety or another of your baked oatmeal on Tuesday (tomorrow is banana bread!), a bowl of steel-cut oats with blueberries on Thursday, alternate between the two on Sundays, and usually sunny-up eggs with sweet potato hash on the other days. =P
Aww these unreal. I could stare at these photos all day.
did you see that Austin, TX was named #1 vegan friendly US city? http://www.peta.org/features/top-vegan-friendly-cities-2013.aspx link to the top 10
I did see that! 🙂
I love any form of pineapple so I will be trying this soon! I’ve never attempted to make a pineapple upside down cake, but it is on my “recipes to try” list. Maybe I should start with pancakes first….
I like to change up my breakfasts. My favorite breakfast right now is a crepe with almond butter and grape jelly or goat cheese and any type of berry syrup. I also like pancakes with sunflower seed butter and maple syrup. And eggs with salsa…. Ok, so I really don’t have a favorite breakfast. I love all my breakfast food! 😉
We’re already huge boatmeal fans and now these! I just happened to have a ripe pineapple on my kitchen counter. These met with huge kid and parent approval. Another great one, Katie!
Different Katie
I made these this morning! I like how the ingredients are always readily available and I loved the pineapple pancake combo! Just one thought: the amount of pancake batter was in my case not nearly enough to make four pancakes. I made three and my pancakes were just large enough to press one pineapple ring into.
I had the same thing happen had to double the recipe
I got four, and they were even a little bigger than the rings. But I used canned pineapple rings, so maybe they’re smaller? It probably depends on the size of the pineapple. Anyway we LOVED these! But Katie I still think your strawberry ones are my favorite :).
I used canned as well. Be sure to spread the batter out enough (using the pancake ladel) that you can fit a layer of pineapple on each slice.
Me Too! We loved them, but I’m definitely doubling the batter next time. Thanks for a great breakfast Katie! 🙂
Wow I can’t wait to try these. I LOVE, LOVE, LOVE pineapple. I have some fresh pineapple in my fridge now, though it is cut in chunks. I imagine it will still work!!
My breakfast of late has been a new one I got from Dr. Fuhrman. 1/4 C oats, 1 Cup blueberries, walnuts, sunflower seeds, and pomegranate seeds & juice, baked in the microwave for 3 minutes. Tastes just like blueberry cobbler!! But this recipe with pineapple, I have to try!!
We’re going to have to try these this weekend!
To answer the question of the day- We eat the same thing during the week and depending on the season. Autumn/winter,we eat either oatmeal or homemade granola (oil and sugar-free,if you need any base for a new recipe idea 😉 ). Summer and spring,we tend to have smoothies. Weekends,anything goes-frittatas, pancakes,waffles, tofu omelets, tofu or bean or polenta rancheros,etc.