If you love tropical flavors and crave pancakes that are anything but ordinary, these Pineapple Upside Down Pancakes are going to steal your breakfast-loving heart. Imagine fluffy pancakes topped with caramelized pineapple rings and finished with a dreamy coconut syrup—the flavors sing of sunshine and every bite is pure happiness.
Why You’ll Love This Recipe
- Tropical Vibes for Breakfast: Every bite bursts with sweet pineapple and the creamy coconut syrup gives that vacation-in-your-mouth feeling, no matter the season.
- Show-stopping Presentation: These pancakes look as good as they taste—golden, caramelized pineapple rings make every breakfast plate feel special.
- Easy to Make Dairy-Free: Effortlessly swap the butter and milk for dairy-free alternatives for a treat everyone can enjoy.
- Customizable & Fun: You can easily personalize these Pineapple Upside Down Pancakes with your favorite toppings, add-ins, or twists.
Ingredients You’ll Need
One of the reasons I love making Pineapple Upside Down Pancakes is just how accessible and simple the ingredients are. Each one—from the tangy pineapples to the rich coconut milk—brings great flavor, color, and texture, working together for the ultimate breakfast treat.
- Flour: The base that gives our pancakes their signature fluffiness. All-purpose works best, but you can swap for a 1:1 gluten-free blend if needed.
- Sugar & Brown Sugar: White sugar adds subtle sweetness to the batter, while brown sugar helps caramelize those pineapple rings for that classic “upside down” effect.
- Baking Powder & Baking Soda: This combo gives your pancakes serious lift, so they’re soft and airy rather than heavy.
- Salt: Just a pinch wakes up all the other flavors so nothing tastes flat.
- Milk (or Dairy-Free Alternative): This keeps the batter moist and smooth. Use oat, almond, or coconut milk for a dairy-free version.
- Butter (or Dairy-Free Alternative): Melted into the batter as well as the pan for richness and an irresistible golden crust—vegan options work perfectly here!
- Pineapple Slices: Fresh or canned both work! Canned slices bring convenience and consistent size, with a tangy-sweet punch.
- Coconut Milk: The star of the homemade syrup, lending creaminess and that unmistakable tropical flavor. Use full-fat for maximum richness.
- Egg: Binds the batter, creating that perfect tender crumb.
- Vanilla Extract: Enhances all the flavors and brings warmth to both the batter and syrup.
Variations
One of the joys of Pineapple Upside Down Pancakes is how easy they are to personalize—you can play with the flavors, swap ingredients for dietary needs, or invent your own tropical twist. Let your cravings (or your pantry stock) lead the way!
- Make it Vegan: Swap the egg for a flaxseed or chia egg, use coconut oil or vegan butter, and choose a non-dairy milk for completely plant-based pancakes.
- Add a Cherry Center: For a true retro appeal, place a maraschino cherry in the middle of each pineapple ring before adding the batter—it’s classic and extra fun for kids.
- Go Gluten-Free: Use your favorite gluten-free all-purpose flour blend; just make sure it contains xanthan gum or add a touch yourself for best texture.
- Mix Up the Fruit: Try substituting some of the pineapple with mango, banana, or even peach slices if you’re feeling adventurous and want to mix up the flavors.
How to Make Pineapple Upside Down Pancakes
Step 1: Make the Pancake Batter
Start by whisking together all your dry ingredients—flour, sugar, baking powder, baking soda, and salt—in a large mixing bowl. In a separate bowl, combine the milk, egg, and freshly melted butter, stirring until smooth. Pour the wet mixture into the dry and gently fold (don’t overmix; a few lumps keep pancakes tender). Set the batter aside while you take care of the star toppings.
Step 2: Caramelize the Pineapple Rings
Melt a pat of butter in a large skillet set over medium heat, then lay out your pineapple rings. Let them cook for a couple of minutes on each side until they start turning golden with gently toasted edges. Sprinkle brown sugar over the rings and let it melt into a gorgeous, glossy caramel. Lift the rings onto a plate and keep any caramelized juices in the pan for the next step!
Step 3: Make the Coconut Syrup
Pour the coconut milk, sugar, and vanilla extract straight into that same skillet, letting the sweet pineapple-caramel fond intensify the syrup’s flavor. Simmer for about five minutes until it slightly thickens—then cool it off (the fridge helps if you’re impatient). It’ll thicken into a pourable, luscious syrup that’s the perfect tropical drizzle for your pancakes.
Step 4: Cook the Pineapple Upside Down Pancakes
Now comes the fun part! On a nonstick skillet over medium-low, place a pineapple ring and pour about ¼ cup of batter right on top. Let the pancakes cook undisturbed until bubbles form and the surface looks a bit dry—then flip! The cooked side will reveal your golden pineapple crown. Repeat, keeping the finished pancakes warm in the oven while you cook the rest.
Step 5: Serve with Coconut Syrup
Stack your Pineapple Upside Down Pancakes high (they look so inviting this way!) and finish them with a generous drizzle of that homemade coconut syrup. Every bite is soft, chewy, caramelized, and utterly irresistible.
Pro Tips for Making Pineapple Upside Down Pancakes
- Caramelization Magic: Let the pineapple rings really sizzle and browning before removing them from the skillet—this deepens their flavor and gives you gorgeous color and texture.
- Don’t Overmix the Batter: Folding the wet and dry ingredients together just until combined means your pancakes will be light and tender, not tough or dense.
- The Right Heat Matters: Medium-low heat allows the pancakes to cook through without burning the pineapple or syrup; patience pays off here!
- Syrup Consistency: If your coconut syrup isn’t thick enough after cooling, give it a few extra minutes on the stove—it thickens as it stands, so don’t reduce it too much at first.
How to Serve Pineapple Upside Down Pancakes
Garnishes
Dress up your Pineapple Upside Down Pancakes with a sprinkle of toasted coconut flakes, a dollop of whipped cream, or a scattering of chopped macadamia nuts. For true “island brunch” flair, pop a maraschino cherry in the center of each pineapple ring right before serving—it makes every plate look so festive!
Side Dishes
Balance out the sweet, tropical goodness by serving your pancakes with crispy bacon or savory sausage links. For a lighter brunch, pair with fresh fruit salad or a creamy Greek yogurt parfait layered with granola and berries—it makes for a brunch spread worthy of guests!
Creative Ways to Present
Stack your pancakes tall and drizzle the coconut syrup from above for a dramatic “cascade” effect. Or, for a playful twist, make mini versions by using pineapple tidbits and a small scoop of batter for each—perfect for brunch buffets or serving a crowd. Don’t be afraid to let kids or guests add their own toppings to turn this into a fun DIY breakfast bar!
Make Ahead and Storage
Storing Leftovers
For any leftover Pineapple Upside Down Pancakes, let them cool completely, then store in an airtight container in the refrigerator. They’ll stay fresh for up to two days, but keep in mind the pineapple may make them a bit softer over time (still delicious!).
Freezing
If you want to stash some tropical sunshine for a rainy day, freeze the pancakes in a single layer first, then stack with parchment between them in a freezer bag. They’ll keep beautifully for up to three months—just grab, reheat, and enjoy whenever the craving hits.
Reheating
Microwave the pancakes for 30–60 seconds or gently rewarm them in a covered skillet over low heat. The coconut syrup can be reheated too, just give it a stir—it’ll pour like new! Your Pineapple Upside Down Pancakes will taste nearly as amazing as the day they were made.
FAQs
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Can I use fresh pineapple instead of canned?
Absolutely! Fresh pineapple works beautifully. Just slice it into rings or chunks—if using fresh, you may want to cook it a little longer to soften and caramelize since it can be firmer and more fibrous than canned.
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Is there a substitute for coconut milk in the syrup?
If you’re not a coconut lover, you can swap in regular heavy cream or even evaporated milk for the syrup. It will taste less tropical but still give you a creamy, decadent finish.
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Can I make the pancake batter ahead of time?
You can mix the dry ingredients the night before and store them airtight. For best results, combine the wet and dry ingredients just before cooking, as baking powder starts working as soon as it’s mixed with liquid.
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How can I make Pineapple Upside Down Pancakes gluten-free?
Simply replace the all-purpose flour with your favorite gluten-free flour blend (look for one with xanthan gum for structure). The results are every bit as fluffy and delicious, with no compromise on flavor.
Final Thoughts
I hope you’re as excited as I am to treat yourself (and your lucky loved ones) to Pineapple Upside Down Pancakes. They’re sunshine on a plate—tropical, decadent, and just the thing to make breakfast or brunch extra memorable. Don’t be surprised if these become your new favorite weekend ritual. Happy flipping!
Print
Pineapple Upside Down Pancakes Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 pancakes 1x
- Category: Breakfast/Brunch
- Method: Pan-frying
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in a tropical twist on a classic breakfast favorite with these Pineapple Upside Down Pancakes topped with a rich Coconut Syrup. Perfect for a leisurely weekend brunch or a special treat any day of the week!
Ingredients
Pancake Batter
- 1 1/2 cups flour (187 g)
- 2 Tbsp sugar
- 1 Tbsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 1/4 cup milk or dairy-free alternative (295 mL)
- 1 large egg
- 2 Tbsp butter or dairy-free alternative (28 g)
Pineapples & Syrup
- 1 Tbsp butter or dairy-free alternative (14 g)
- 1 14–oz can pineapple slices (396 g)
- 2 Tbsp brown sugar
- 1 13.5–oz can coconut milk (400 mL)
- 1/2 cup sugar (100 g)
- 1 tsp vanilla extract (5 mL)
Instructions
- Batter: In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Melt 2 Tbsp of the butter. In a separate bowl, whisk together milk, egg, and the melted butter. Fold the wet ingredients into the dry ingredients, stirring just until it comes together (there should still be lumps in the batter). Set aside.
- Cook Pineapple: In a large skillet set over medium heat, melt remaining 1 Tbsp butter. Add pineapple rings and cook on both sides until they begin to brown a bit, then add in brown sugar. Continue to cook until brown sugar is dissolved. Transfer pineapple rings to a plate, leaving juices in the pan.
- Make Syrup: Pour coconut milk, sugar, and vanilla into the skillet with the brown sugar mixture and bring to a simmer for about 5 minutes, stirring frequently. Remove from heat and allow syrup to cool and thicken (you can pop it in the fridge to make it thicken faster).
- Make Pancakes: Set a large nonstick skillet over medium/low heat. Working in batches, place a pineapple ring on the skillet then top with ¼ cup of the batter. Cook until bubbles form on top of the pancake and it begins to look dry, then flip and cook until golden brown on both sides.
- Serve: Keep pancakes warm in the oven until ready to eat. Serve with a drizzle of the homemade coconut syrup. Enjoy!
Notes
- Storage: These pancakes are best enjoyed right away or frozen since the pineapple tends to saturate the pancakes after a while. They can be frozen for up to 3 months in an airtight container, and just reheat them in the microwave or on the stovetop.
Nutrition
- Serving Size: 1 pancake
- Calories: 222 kcal
- Sugar: 16.6 g
- Sodium: 169 mg
- Fat: 10.2 g
- Saturated Fat: 7.8 g
- Unsaturated Fat: 1.7 g
- Trans Fat: 0 g
- Carbohydrates: 30.9 g
- Fiber: 1.5 g
- Protein: 3.8 g
- Cholesterol: 25 mg
