With caramelized pineapple rings in the center and a drizzle of homemade coconut syrup, your family will love these Pineapple Upside Down Pancakes!

Having grown up in Alaska, my family made it a point to get out of the cold, snowed over tundra every spring to thaw out in the not-so-distant tropical islands of Hawaii. One such spring while heading to the beach on Maui, we came across a small breakfast restaurant built on a gazebo, and being a family of breakfast eaters, we had to try it out.
And you know how some flavors just stick with you? The coconut syrup-coated pancakes from The Gazebo will forever be etched into my taste buds. Sweet coconut with a side of pineapple, eaten next to the ocean under swaying palm trees, an entire day of snorkeling and laying in the sand ahead of you…what could be better?

I was determined to replicate that delicious tropical flavor, and ladies and gents, I think I’ve gone and done it. Say to hello to Pineapple Upside Down Pancakes!




Ingredients
- 4 Tbsp butter 56 g, or dairy-free alternative, divided and melted
- 7 pineapple rings
- 2 Tbsp brown sugar 25 g
- ½ cup canned coconut milk 118 mL
- 1 ½ cup flour 187 g
- 3 ½ tsp baking powder 13 g
- 1 tsp salt 5 g
- 1 Tbsp sugar 13 g
- 1 ¼ cup milk 295 mL, or dairy-free alternative
Instructions
- In a large skillet, heat 1 Tbsp butter over medium until lightly brown. Add pineapple rings and cook on both sides until they begin to brown a bit, then add in brown sugar. Continue to cook, flipping rings as needed, until brown sugar is dissolved. Transfer pineapple rings to a plate, leaving juices in the pan.
- Pour coconut milk 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,
- In a large bowl, combine flour, baking powder, salt, and sugar. Pour in milk, stirring just until evenly combined, then mix in remaining 3 Tbsp of melted butter.
- Bring a large greased skillet to medium/high heat and pour in batter in ¼ cup portions. Place a pineapple ring into the center of each pancake.
- When bubbles have formed on top, flip the pancake and cook until brown on both sides.
- Keep pancakes warm in the oven until ready to eat. Serve with a drizzle of the brown sugar coconut syrup.
Nutrition Information
I first published this recipe over on Amanda’s Cookin’, where I’m a contributor.
Helen @ Fuss Free Flavours says
What a clever idea and twist for a totally tropical breakfast. I love those caramelised slices of pineapple.
Sarah says
Thanks so much, Helen! 🙂
Diana says
Ohh such a lovely idea! I love pineapple upside down cake and will have to try this!
Kate says
This is such a genius idea! I absolutely love them and I’m going to surprise my kids with them soon. Tropically lovely.
Sarah says
Thanks, Kate! I hope they love them!! 🙂
Liz @ I Heart Vegetables says
Wow those look delicious! We love making pancakes on the weekend and these look perfect!
Gloria @ Homemade & Yummy says
These look perfect for the weekend brunch. Love the combination of pineapple and coconut. So tropical!
Josee says
So good. Was looking for an egg less breakfast 🙂 I ran out yesterday. Not too sweet, I can ever add a bit of my own maple syrup.
Sarah says
Yay! So glad you liked them, Josee!