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’ve had pineapple upside down cake before and found it to be quite good though very unhealthy. I like that this recipe uses pancakes instead of regular cake and they’re so much healthier than regular pancakes even. The ingredients give it an amazing flavor and they’re all healthy, natural ones like milk and virgin coconut oil. I can’t wait to try this new recipe with my family.
Katy these are the best pancakes in the world!!!!!! they are my new favorite pan cake flavor ever and that’s really saying something because I’ve tried like a million flavors!!! Up until i met these, my favorite pancakes were these: http://iowagirleats.com/2013/01/03/orange-pancakes-with-berry-orange-sauce/
But now ive got a new favorite! !!!!!!! xD
God bless you for this recipe. I just know I’ll love it too. I love pineapple upside down cake and don’t eat it for obvious reasons, but now, cue birds singing and harps playing, I can eat these luscious pancakes gilt-free.
Looking through the pancake recipes and the flour options. I was wondering if you’ve ever tried making them with almond, oat or coconut flour ?
I was wondering what or rather how you come to your calorie/nutrition info. I plugged the recipie into my preferred program, and received a calorie count of 388 for everything. Can’t wait to try it, but kinda bummed the calorie count you provided was so off. 100 calories is a big diffrence.
These pancakes are fabulous. Thanks for sharing this recipe. I cannot wait to try more from your website!
can i use water instead of milk in this recipe? i currently dont have any milk at home but i really want to make this. also i want to ask what is the difference in texture of fat free pancakes and normal ones? i love your blog by the way:)
I don’t like foods that tastes very sweet. But if this is the kind of food that I will going to it, well I will really go for it 🙂
I made these for breakfast this morning and they are delicious! I added pecans to mine, but other than that, I followed the recipe exactly using white spelt flour. Thanks so much, Katie!
Could you possibly replace the oatmeal with instant cream of wheat?