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

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!

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Course: Breakfasts

Cuisine: American

Keyword: pineapple pancakes, pineapple upside down pancakes, tropical pancakes

Diet: Dairy-Free, Vegan, Vegetarian

Occasion: 4th of July, Birthdays, Cinco de Mayo, Valentine’s Day

Time: 30 minutes or less, 45 minutes or less

Prep: 10 mins

Cook: 20 mins

Total: 30 mins

Servings: 7 pancakes

Calories: 253kcal

Author: Sarah Bond

5 from 1 vote

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

Serving: 1pancake | Calories: 253kcal | Carbohydrates: 35.1g | Protein: 4.9g | Fat: 11g | Cholesterol: 18mg | Sodium: 410mg | Fiber: 1.8g | Sugar: 11.6g

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