With caramelized pineapple rings in the center and a drizzle of homemade coconut syrup, your family will love these Pineapple Upside Down Pancakes!
Picture this: fluffy pancakes infused with tangy pineapple slices, caramelized to perfection, and topped with a homemade coconut syrup that’s simply irresistible.
Indulge in a breakfast delight with our recipe for Pineapple Upside Down Pancakes, accompanied by a luscious coconut syrup. Bursting with tropical flavors, this fun and unique breakfast creation will transport your taste buds to a sun-soaked paradise.
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!
Here’s What You’ll Need
This recipe is mostly just pantry staples (that you probably already have on hand!)
- For The Pancakes: Flour, sugar, baking powder, baking soda, and salt are our staple dry ingredients. Add in milk, and egg, and butter to form the perfect pancake batter!
- Pineapple Slices: Provides the tropical pineapple flavor and serves as the centerpiece of the pancakes.
- Brown Sugar: Adds sweetness and helps caramelize the pineapple slices.
- Coconut Milk: The key ingredient for the decadent coconut syrup, lending a creamy and tropical taste.
- Sugar: Sweetens the coconut syrup and balances the flavors.
- Vanilla Extract: Enhances the aroma and adds a subtle depth of flavor to the syrup.
Fresh vs. Canned Pineapple
Fresh and canned pineapple rings both work well here! Check out our guide to cutting pineapple rings here.
How To Make Pineapple Pancakes
Step 1: Batter
Combine the flour, sugar, baking powder, baking soda, and salt to create a well-balanced dry mixture. To this dry mixture, we add the milk, egg, and butter. It’s important not to over-stir pancake batter because excessive stirring can result in overdeveloped gluten, leading to dense and tough pancakes instead of the desired light and fluffy texture.
Step 2: Cook Pineapple
Cook the pineapple in a skillet until they develop a caramelized sweetness. To enhance their taste, we sprinkle brown sugar over the slices, which further contributes to the rich and indulgent flavor profile of the dish.
Step 3: Make Syrup
Remove the pineapple rings from the pan but leave the brown sugary juices! We combine coconut milk, sugar, and a touch of vanilla extract in the skillet, allowing the mixture to simmer gently. As it cooks, the flavors meld together, resulting in a creamy and tropical syrup that perfectly complements the sweet and tangy pineapple. Once the syrup reaches the desired consistency, remove it from the heat and let it cool, allowing it to thicken further.
Step 4: Make Pancakes
Place a caramelized pineapple ring on the skillet, then ladle ¼ cup of the prepared pancake batter onto the pineapple ring, allowing it to spread slightly. As the pancake cooks, look for bubbles forming on the surface, which indicates it’s time to flip. Cook the pancake on both sides until they turn a beautiful golden brown color.
Step 5: Serve!
Place the cooked pancakes in the oven on a low temperature setting until ready to serve. When ready to serve, drizzle the homemade coconut syrup generously over the warm pancakes, adding a final touch of sweetness and tropical indulgence.
- 1 ½ cups flour 187 g
- 2 Tbsp sugar
- 1 Tbsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 1 ¼ 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
- ½ cup sugar 100 g
- 1 tsp vanilla extract 5 mL
- 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!
Can I use fresh pineapple instead of canned pineapple slices?
Absolutely! You can substitute fresh pineapple slices for the canned ones. Just make sure to slice them into rings of similar thickness to ensure even cooking and caramelization.
Can I freeze the leftover pancakes?
Yes, you can freeze any leftover pancakes. Allow them to cool completely, then place them in an airtight container or freezer bag. They can be stored in the freezer for up to 2 months. To reheat, simply thaw in the refrigerator overnight and warm them in a toaster or microwave.
Can I substitute the coconut milk with another type of milk?
If you’re not a fan of coconut milk or don’t have it on hand, you can substitute it with regular milk, almond milk, or any other non-dairy milk of your choice. However, keep in mind that using coconut milk enhances the tropical flavor profile of the dish.
Can I omit the brown sugar in the pineapple caramelization step?
While the brown sugar adds sweetness and aids in caramelization, you can omit it if you prefer a less sweet version. The natural sweetness of the pineapple will still shine through, though the caramelization may be less pronounced.
Can I add other toppings to these pancakes?
Absolutely! Feel free to get creative with your toppings. Some popular additions include whipped cream, shredded coconut, chopped nuts, or even a sprinkle of cinnamon. Customize the pancakes to your liking and enjoy experimenting with different flavors.