Pineapple Upside Down Pancakes with Coconut Syrup

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!

Pineapple Upside Down Pancakes with Coconut Syrup

5 from 1 vote

Prep: 10 minutes

Cook: 20 minutes

Total: 30 minutes

Author: Sarah Bond

Calories: 253kcal

Servings: 7 pancakes

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With caramelized pineapple rings in the center of each pancake and a drizzle of warm, homemade coconut syrup, you’ll want to make these Pineapple Upside Down Pancakes every weekend!

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

Serving: 1pancake Calories: 253kcal (13%) Carbohydrates: 35.1g (12%) Protein: 4.9g (10%) Fat: 11g (17%) Cholesterol: 18mg (6%) Sodium: 410mg (18%) Fiber: 1.8g (8%) Sugar: 11.6g (13%)

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