Homemade Pineapple Upside Down Pancakes
Delightful pancakes topped with caramelized pineapple, perfect for breakfast or brunch.
Equipment
- Mixing Bowl
- Skillet
- Whisk
- Spatula
Ingredients
Dry Ingredients
- 1.5 cups All-Purpose Flour Base for pancake batter.
- 2 tablespoons Granulated Sugar Sweetens the pancakes.
- 2 teaspoons Baking Powder Leavening agent for fluffiness.
- 0.5 teaspoon Salt Enhances sweetness.
Wet Ingredients
- 1 cup Milk Adds moisture.
- 1 large Egg Binds ingredients together.
- 4 tablespoons Butter Adds richness; reserve some for cooking.
Toppings
- 1 cup Fresh Pineapple Chunks Caramelized for topping.
- 0.25 cup Brown Sugar Creates a caramelized base.
- 0.5 teaspoon Cinnamon Optional for added flavor.
Instructions
- Prepare your ingredients and gather all necessary tools.
- In a medium bowl, mix flour, sugar, baking powder, and salt.
- In another bowl, whisk together milk, egg, and melted butter.
- Combine wet and dry ingredients, stirring gently until just mixed.
- In a skillet, melt butter and brown sugar over medium heat, then add pineapple chunks.
- Cook pineapple for 3-4 minutes until caramelized, then remove from heat.
- Heat a non-stick skillet and grease lightly with butter.
- Spoon pancake batter onto skillet and add caramelized pineapple on top.
- Cook until bubbles form, then flip and cook until golden brown.
- Repeat with remaining batter and pineapple, keeping pancakes warm in a low oven.
- Serve warm, garnished with extra pineapple and syrup if desired.
Notes
Store leftovers in an airtight container for up to three days.