Best Pineapple Pancakes Recipes

PINEAPPLE UPSIDE-DOWN PANCAKES

Steps:

• Pat the pineapple rings dry with a paper towel, then transfer to a plate lined with a paper towel.
• Heat a large nonstick pan or cast-iron griddle over medium-low heat. Add the butter.
• While the butter is melting, sprinkle one side of the pineapple rings with the brown sugar. Place the pineapple rings sugared-side down in to the pan, leaving enough space around them to allow for the pancake batter to be poured over top. Cook until the sugar caramelizes and the pineapples turn light brown, about 5 minutes.
• Place a maraschino cherry into the center of each pineapple ring. Carefully pour about 1/2 cup of pancake batter over each pineapple ring to make 4 pancakes. Cook until the batter starts to bubble and take on a dull look, about 3 minutes. Carefully flip the pancakes and cook on the other side for about 2 minutes. Transfer to a plate and serve.

PINEAPPLE UPSIDE DOWN PANCAKES RECIPE BY TASTY

Steps:

• To a large mixing bowl, add flour, baking powder, baking soda, salt, and sugar. Mix until thoroughly combined.
• Create a small well in the middle of the dry ingredients. Add milk, half of the reserved pineapple juice, melted butter, and vanilla extract. Whisk until ingredients combine to form a lumpy batter. Set aside while you make the pineapple syrup.
• Add the remaining butter to small sauce pan over medium heat. Once butter is melted, add brown sugar, the remaining pineapple juice, and rum (optional).
• Bring ingredients to a boil allowing for the sugar to melt and caramelize. Once mixture is smooth and has the consistency of syrup, remove from heat and set aside.
• Melt a small amount of butter in a frying pan over medium heat and add a slice of pineapple. Cook pineapple ring until lightly caramelized on one side, about 2 minutes, before flipping it.
• Once flipped, fill the core of the pineapple with 1-2 maraschino cherries before pouring about ¼ cup (30 grams) of the pancake batter over.
• Cook until the edges start to set and the top begins to bubble, about 2 minutes, before carefully flipping the pancake--revealing the pineapple underneath. Cook for an additional 90 seconds to 2 minutes until the pancake is cooked through.
• Store cooked pancakes in a 200˚F (90˚C) oven until ready to serve.
• Serve pancakes warm with reserved pineapple syrup.
• Enjoy!

HAWAIIAN PINEAPPLE PANCAKES

Steps:

• Mix flour, baking powder, baking soda, and salt together in a bowl. Add coconut milk, eggs, and oil; stir to combine. Stir in pineapple and banana until just combined; do not overmix.
• Melt brown sugar and butter together in a saucepan over medium heat. Add pineapple tidbits and 1 tablespoon reserved pineapple juice. Bring to a boil. Reduce heat and simmer until slightly thickened, 3 to 5 minutes.
• Preheat a griddle to 325 degrees F (165 degrees C). Pour 1/4-cup scoops of batter onto the hot griddle. Cook until bubbles form, about 3 minutes. Flip and cook until set, about 5 minutes more.
• Serve pancakes with the pineapple topping.

PINEAPPLE ORANGE PANCAKES

Steps:

• Preheat a lightly oiled griddle over medium heat.
• In a large bowl, sift together flour, sugar, baking powder, baking soda, and salt.
• In a small bowl, beat together egg, orange juice, buttermilk, and canola oil. Whisk into the flour mixture. Stir in pineapple.
• Pour batter about 1/4 cup at a time onto the prepared griddle. Cook 1 to 2 minutes, until bubbly. Flip, and continue cooking until lightly browned.

UPSIDE-DOWN PINEAPPLE PANCAKES WITH PINEAPPLE COCONUT SYRUP

Steps:

• Sift together, flour, sugar, baking soda and salt into a large bowl. Add the coconut.
• Melt 2 Tablespoons of the butter in a medium sized bowl then whisk in buttermilk, milk and eggs until blended.
• Add wet ingredients to the dry ingredients and stir just until combined. Do not overmix.
• Preheat oven to 450° with a rack on the bottom.
• Ready two oven proof 6-inch nonstick skillets by melting one tablespoon of the remaining butter in each pan over low heat.
• Sprinkle 1 tablespoon of the brown sugar into each skillet & heat, stirring, until bubbling.
• Arrange 4 halved pineapple rings in the bottom of each skillet and heat until the butter is sizzling.
• Add half the batter to each skillet and bake in the oven until their tops are firm when pressed lightly with the fingertips. About 5-6 minutes.
• Invert pancakes onto a plate.
• Serve with Pineapple Coconut Syrup (below).
• For Syrup:.
• Combine the pineapple juice and cornstarch in a small saucepan and stir until blended.
• Add the coconut milk and milk.
• Heat, stirring gently, until mixture thickens slightly.
• Remove from heat.
• Serve warm or at room temperature.

PINEAPPLE UPSIDE-DOWN PANCAKES

Steps:

• For pineapple:
• 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.
• For pancakes:
• 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.

COCONUT AND PINEAPPLE-STUFFED PANCAKES

Steps:

• Whisk all-purpose flour, wheat flour, ground flax seeds, baking powder, and salt together in a bowl. Make a well in the mixture. Add coconut milk, grated coconut, eggs, and coconut flavoring. Mix batter by hand until thoroughly combined.
• Preheat an outdoor grill for medium heat and spray grate with cooking spray.
• Grill pineapple slices until edges are slightly browned, turning occasionally, 3 to 8 minutes. Transfer pineapple to a plate lined with paper towels.
• Heat a nonstick griddle over medium heat, about 350 degrees F (175 degrees C). Spray with cooking spray.
• Pour enough batter onto the griddle to form a 4-inch pancake. Cook for 45 seconds to 1 minute and carefully lay a cooked pineapple slice in the middle. Carefully spoon additional batter on top of the pineapple ring. Cook until pancake is firm around the pineapple, another 1 to 3 minutes. Flip the pancake using a spatula and cook the other side for 1 to 3 minutes more.
• Repeat with remaining batter and pineapple rings.

ISLAND PINEAPPLE PANCAKES

Steps:

• Beat buttermilk, milk, eggs, butter, and vanilla extract together in a large bowl. Combine flour, baking powder, baking soda, and salt in a smaller bowl; whisk into the buttermilk mixture until blended. Do not overmix batter.
• Squeeze juices out of the pineapple using a paper towel. Place pineapple, coconut, macadamia nuts, and chocolate chips in individual small bowls.
• Heat a skillet over medium heat and coat with cooking spray. Pour in 1/3 cup of batter for each pancake. Sprinkle a portion of pineapple over the wet batter in the skillet. Scatter some coconut, nuts, and chocolate on top. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

BANANA PINEAPPLE CHOCOLATE CHIP PANCAKES

Steps:

• 1. In a mixing bowl, mix all the ingredients except chocolate chips.
• 2. Fold in chocolate chips.
• 3. Pour scant 1/4 cupfuls onto hot greased griddle.
• 4. Cook until edges are dry and bubbles are all over. Turn and cook till golden brown.
• 5. Serve with syrup or fruit, as desired.
• 6. Makes approximately 16 pancakes.

BANANA PANCAKES WITH PINEAPPLE AND CRèME FRAîCHE

Steps:

• For pineapple marmalade:
• Bring lemon, pineapple, sugar, and 1/2 cup water to a boil in a medium saucepan. Reduce heat and simmer until pineapple and lemon are soft, 35-45 minutes. Let cool completely.
• For whipped crème fraîche:
• Whisk crème fraîche and sugar in a medium bowl until thickened, about 2 minutes.
• For pancakes and assembly:
• Preheat oven to 200°F. Whisk flour, salt, eggs, milk, 4 Tbsp. butter, and 1 cup water in a medium bowl.
• Heat 1/2 tablespoons butter in a medium nonstick skillet over medium-high heat and swirl to coat pan. Pour 1/4 cup batter into pan and place 5-6 banana slices on top. Cook pancake until bottom is golden brown and top looks almost dry, about 2 minutes. Flip and cook until pancake is just set and bananas are golden brown, 1 minute longer. Transfer to a baking sheet; cover loosely with foil and place in oven to keep warm. Repeat with remaining butter, batter, and banana slices, transferring to oven as you work.
• Serve pancakes with pineapple marmalade and whipped crème fraîche.
• DO AHEAD: Marmalade can be made 2 weeks ahead. Cover and chill.

MY DADDY'S PANCAKES WITH PINEAPPLE SYRUP

Steps:

• 1. In a large bowl, combine the first six ingredients. Combine eggs, buttermilk, butter and vanilla.Stir into dry ingredients until well blended.Fold in ham.
• 2. Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown.
• 3. For syrup, in a small saucepan ,saute pineapple in a butter for 5 minutes or until pineapple is brown.Stir in cinnamon and maple syrup.Serve on top of the pancakes.

PINEAPPLE UPSIDE-DOWN PANCAKES WITH VANILLA CREAM SAUCE

Steps:

• Heat cream, sugar, and vanilla for sauce in a saucepan over medium-high heat until boiling. Reduce heat and simmer, stirring frequently, until thickened, 2 to 4 minutes. Remove from the heat and pour into a small pitcher for serving. Set aside at room temperature until ready to serve.
• Mix butter, cinnamon, and brown sugar together until well combined; set cinnamon butter aside.
• Stir pancake mix, milk, and eggs together until blended. Let sit for 5 minutes.
• Preheat a griddle to 350 degrees F (175 degrees C). Butter the surface, then working in batches as needed, ladle 1/2 cupfuls of batter for each pancake onto the hot griddle. Sprinkle a heaping tablespoon chopped pineapple on top of each one. Cook until the edges appear dry and the surface of the batter is no longer glossy, 2 to 4 minutes. Sprinkle a pinch or two of sugar onto each pineapple and flip. Cook until pancake is cooked through and pineapple is caramelized, another 2 to 4 minutes. Place pancakes on a plate in a warm oven and repeat the process to cook remaining pancakes.
• Serve pancakes with a dollop of cinnamon butter and vanilla creme sauce over top.

PINEAPPLE OATMEAL PANCAKES (GLUTEN-FREE)

Steps:

• In a large bowl, mix together the flour, oats, coconut, brown sugar, baking powder, baking soda, and salt.
• In separate bowl, mix the eggs and milk with the pineapple pieces and their juice. (I didn't have crushed pineapple, so I threw a 20 oz can of chunks into the blender and pulsed a few times. It came out just fine.).
• Add the wet ingredients to the dry ingredients and mix well. Stir in the melted butter. Let the batter sit a couple minutes before using. The batter is ready when the magic of chemistry has made everything thick and bubbly!
• Heat your griddle or fry pan to medium-low. (These pancakes need to cook a while to set up properly.) When a drop of water sizzles on the surface, the griddle or pan is ready to go. Put a pat of butter on a paper towel, swirl it around your pan to coat, then dollop the batter in 1/4 cup amounts for each pancake.
• In about two minutes, when the edges look dry and the surface is covered with bubbles, flip the pancakes. Cook the other side about two minutes more - until golden brown.
• Serve right away with or without maple syrup. Surprisingly, I liked mine even better without.

OAT AND CHIA SEED PANCAKES WITH MANGO, PINEAPPLE AND KIWI

Steps:

• The night before: Combine the oats, chia seeds and 1 cup of the milk in a medium bowl. Cover with plastic wrap and refrigerate overnight. Combine the kiwis, mango and pineapple in another bowl, drizzle with honey and 1/4 teaspoon salt and toss to combine. Cover with plastic wrap and refrigerate overnight.
• In the morning: Preheat the oven to 200 degrees F. Line a baking sheet with two kitchen towels stacked on top of each other and place in the oven. This will keep your cooked pancakes warm. Heat a large nonstick skillet over medium-high heat. Add the coconut and cook, stirring occasionally, until golden brown and toasted, about 3 minutes. Transfer to a bowl.
• Whisk the flour, cornstarch, confectioners' sugar, baking powder, baking soda and remaining 1/4 teaspoon salt together in a large bowl. Stir the oat-chia mixture well, then whisk in the remaining 1 cup milk, coconut oil, eggs and vanilla, breaking up any lumps of coconut oil. Add the milk mixture to the flour mixture and stir until ingredients are just incorporated (it's okay if there are some lumps). Let the batter rest for 5 minutes. Uncover the fruit and let stand at room temperature while you cook the pancakes.
• Wipe the skillet clean and place over medium heat. Ladle 1/4 cup of the batter into the skillet, spreading into a 4 1/2-inch round; repeat to make a second pancake. Cook, until pancakes are golden on the bottom and bubbly on top, about 1 minute. Flip the pancakes and cook until undersides are golden and batter is cooked through, about 45 seconds more. Transfer the pancakes to the baking sheet in the oven, tucking them between the kitchen towels. Repeat with the remaining batter to make more pancakes.
• When ready to serve, place 3 pancakes on each plate. Stir the fruit salad and divide it evenly among the pancakes, drizzle with accumulated juices and top with toasted coconut.

PINEAPPLE PANCAKES

Steps:

• Combine the flours, cinnnamon and sugar in a mixing bowl, make a well in the center, add the egg and half the pineapple juice.
• Gradually incorporate the flour to make a smooth batter, beat in the remaining juice and with the dried pineapple.
• In a preheated greased griddle, drop tablespoons of the batter and leave them until they bubble and the bubbles begin to burst.
• Turn the drop pancakes and cook until the underside is golden.
• Continue to cook in batches.

ORANGE PINEAPPLE PANCAKES

Steps:

• 1. Preheat a lightly oiled griddle over medium heat. 2. In a large bowl, sift together flour, sugar, baking powder, baking soda, and salt. 3. In a small bowl, beat together egg, orange juice, buttermilk, and canola oil. Whisk into the flour mixture. Stir in pineapple. 4. Pour batter about 1/4 cup at a time onto the prepared griddle. Cook 1 to 2 minutes, until bubbly. Flip, and continue cooking until lightly browned.

PINEAPPLE-COCONUT PANCAKES

Steps:

• Heat pancakes as directed on package.
• Spread with cream cheese spread.
• Top with coconut.

BAKED PINEAPPLE PANCAKES WITH SAUSAGE

Steps:

• 1. Preheat oven to 450 degrees 2. Beat eggs until light and fluffy. Add milk. Sift flour, baking powder, sugar and salt. 3. Add to liquid ingredients. Beat until smooth. Fold in melted shortening and pineapple. 4. Pour into greased jelly pan (10 1/2" x 15 1/2" x 1"). Arrange sausage on batter. 5. Bake for 20 minutes

PINEAPPLE ORANGE PANCAKES

Steps:

• Preheat a lightly oiled griddle over medium heat.
• In a large bowl, sift together flour, sugar, baking powder, baking soda, and salt.
• In a small bowl, beat together egg, orange juice, buttermilk, and canola oil. Whisk into the flour mixture. Stir in pineapple.
• Pour batter about 1/4 cup at a time onto the prepared griddle. Cook 1 to 2 minutes, until bubbly. Flip, and continue cooking until lightly browned.

SOFT PINEAPPLE PANCAKES

Steps:

• 1. Mix all dry ingredients. Then add all the rest of the ingredients except the pineapple. Mix well. Gently add the pineapple.
• 2. Cook pancakes on a hot iron pan.Serve with agave syrup or whipped cream.