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!
- 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
- 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.
I first published this recipe over on Amanda’s Cookin’, where I’m a contributor.