Breakfast lovers will scream for these pineapple upside down pancakes. These pancakes are like having cake for breakfast and what kid wouldn’t love that. They pack a lot of flavor and are a perfect balance of sweet and tart from both the pineapples and cherries.
The taste of pineapple is enhanced by the additional flavor from adding the pineapple juice directly into the batter and adding island spices of nutmeg and cinnamon.
I like adding fresh cherries to this because 1. They’re in season, so they’re much sweeter in the summer, 2. They are naturally sweet and sour similar to the taste of pineapple and 3. They add a vibrant red pop of color to these pancakes. I used Bing cherries because I like to think I’m eating something beneficial to my health while stuffing every bite in of this delicious pancake in my mouth. At least it lessens the guilt of having cake for breakfast. You can typically find these varieties at your local grocery store in the spring or summer months.
I’ve seen this recipe made with maraschino cherries. I personally find maraschino cherries to be overly sweet and lacking a “real” sweet yet sour cherry taste.
Tips for the perfect pancake
- Don’t over mix your batter: To keep your pancakes light and fluffy, less lumpy, mix your dry and wet ingredients separately first before combining.
- Test the batter with a spoon, it should coat the back of the spoon. It has to be thick BUT still able to run slowly and nicely off of the spoon.
- Once on the heat, look for bubbles on the top of the pancakes and round edges before flipping.
- Use a non-stick griddle or pan to prevent sticking.
- Give the pancakes time to fully cook about 2-3 minutes on each side.
The batter for these pancakes is simple and is even more delicious when adding fresh spices and pineapple juice. Here is the recipe and instructions.
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Pineapple Upside Down Pancakes
- 1 Cup Wheat pastry flour
- 1 Tsp Baking powder
- 1/2 Tsp Salt
- 1/2 Tsp Nutmeg-grated or powder
- 1/2 Tsp Cinnamon powder
- 1 Can Pineapple rings and juice
- 1/2 Cup Milk
- 1 Large Egg
- 1 Tbsp Seed or nut oil (I used coconut oil)
- 1 Tsp Vanilla extract
- 1/2 Cup Ripe Cherries-Remove pit and cut in small pieces
- In a large bowl mix dry ingredients; flour, baking powder, salt, cinnamon, nutmeg. Mix until thoroughly combined.
- In a separate bowl, mix together milk, 1/2 cup pineapple juice, oil, egg and vanilla extract.
- Create a small well in the middle of the dry ingredients and add wet ingredients. Whisk until ingredients combine to form a thick batter.
- Melt a small amount of butter on a griddle set at 350° temperature and add slices of pineapple. Cook pineapple ring until lightly caramelized on one side, about 2 minutes. Flip over before adding cherries.
- Once flipped, add a few pieces of cherry to fill center of each slice of pineapple before pouring about ¼ cup of the pancake batter.
- Cook until the pancake edges start to set and the top begins to bubble, about 2-3 minutes. Carefully flip the pancake. You will see your cherry filled pineapple now on top. Cook for an additional 2 minutes to ensure the pancake is cooked all the way through.
- Serve pancakes immediately with fresh whipped cream and some fresh cherries on the side.
- If you don’t have wheat pastry flour, you can use plain flour.
- You can also use butter instead of the oil for the batter.
- To keep your pancakes light and fluffy, mix your dry and wet ingredients separately first before combining so that you don’t over mix your batter.
- If you don’t have fresh cherries you can use maraschino cherries. Note that they’ll be much sweeter and won’t have the contrast of sweet and sour.
- I set my griddle to 350° to give the pancakes time to fully cook on each side.