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!

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 Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings pancakes

Calories 253kcal

Author Sarah Bond

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.

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