If you dream of dessert for breakfast or want to bring serious tropical flair to your brunch table, these Pineapple Upside Down Pancakes (with Coconut Syrup!) are just the thing! Picture fluffy, golden pancakes topped with caramelized pineapple rings and drizzled with silky coconut syrup—sweet, sunny, and utterly irresistible.
Why You’ll Love This Recipe
- Tropical Sunrise in Every Bite: The combination of juicy caramelized pineapple and creamy coconut syrup brings major island vibes to your breakfast plate.
- Showstopper Presentation: Each pancake features a stunning pineapple ring on top, making this recipe a guaranteed crowd-pleaser for brunch or special occasions.
- Easy, Everyday Ingredients: No fancy mixes here—just pantry staples, fruit, and pure coconut milk. Simple ingredients come together for irresistible results.
- That Dairy-Free Magic: You can make these Pineapple Upside Down Pancakes (with Coconut Syrup!) 100% plant-based with easy swaps, so everyone can enjoy them!
Ingredients You’ll Need
It’s amazing how a handful of humble ingredients transform into fluffy pancakes and luscious syrup—each piece plays its part! Here’s what you’ll need to create that signature tangy-sweet flavor and sunshiny colors in these Pineapple Upside Down Pancakes (with Coconut Syrup!).
- Flour: Regular all-purpose flour gives pancakes the perfect light structure—gluten-free flour blends also work well for allergy adaptations.
- Sugar: A touch of granulated sugar sweetens the pancake batter and helps the surfaces brown beautifully.
- Baking Powder & Baking Soda: This dynamic leavening duo makes the pancakes rise tall and tender.
- Salt: Just a little enhances all the other flavors and keeps the sweetness in balance.
- Milk (or Dairy-Free Alternative): For moisture and richness—regular, almond, oat, or coconut milk all play well here.
- Egg: The egg binds everything together while contributing to a soft, airy crumb; use a flax or chia egg for a vegan version.
- Butter (or Dairy-Free Alternative): Both in the batter and for caramelizing pineapple—coconut oil works for a plant-based twist.
- Canned Pineapple Rings: The star of the show! Juicy rings add tropical flavor and visual flair.
- Brown Sugar: Melts into those pineapple rings and creates the signature caramelized effect.
- Coconut Milk (Full Fat): The base of that luscious syrup—separated canned coconut milk gives a dreamy, rich drizzle.
- Vanilla Extract: Adds warmth and rounds out all the pineapple-caramel-coconut goodness.
Variations
These pancakes are just begging to be customized! Whether you want to switch up the flavors, match a dietary need, or use what’s on hand, you’ve got so many easy options for personalizing Pineapple Upside Down Pancakes (with Coconut Syrup!).
- Make It Vegan: Use a flax egg and dairy-free milk and butter (or coconut oil!)—the result is just as fluffy and flavorful.
- Gluten-Free Swap: Substitute your favorite gluten-free all-purpose flour blend to create pancakes everyone can enjoy.
- Fruit Upgrades: Try canned peach rings, apple slices, or even fresh mango for a fun twist on the upside-down theme!
- Add Some Crunch: Sprinkle toasted coconut, macadamia nuts, or sliced almonds on top for texture and extra tropical flair.
How to Make Pineapple Upside Down Pancakes (with Coconut Syrup!)
Step 1: Prepare the Batter
Start by whisking together flour, sugar, baking powder, baking soda, and salt in a large bowl. In a separate bowl, combine milk, egg, and melted butter. Gently fold the wet ingredients into the dry just until blended—a few lumps are totally okay! Let the batter rest while you prep the pineapple and syrup to ensure fluffiest results.
Step 2: Caramelize the Pineapple
In a large skillet over medium heat, melt a tablespoon of butter. Lay out the pineapple rings and let them sizzle until they start to turn golden and a bit caramelized. Sprinkle brown sugar over the rings and cook until the sugar dissolves and each slice looks glossy and fragrant. Move the pineapple to a plate, leaving the delicious juices in the pan.
Step 3: Make the Coconut Syrup
To the same skillet (keeping all the pineapple-y, brown sugar goodness), pour in the coconut milk, plain sugar, and vanilla. Bring to a gentle simmer and let it cook for about 5 minutes, stirring often, until thickened and irresistibly creamy. Remove from heat—the syrup will continue to thicken as it cools. You can speed this up by sticking it in the fridge for a bit.
Step 4: Cook the Pancakes
Set a large nonstick skillet over medium-low heat. Working in batches, place a caramelized pineapple ring onto the skillet, then carefully ladle about 1/4 cup of pancake batter right on top. Cook until you see bubbles forming and the edges look set, then flip and cook until the other side is golden. Keep finished pancakes warm in a low oven until you’re ready to serve everyone together.
Step 5: Serve and Savor
Stack up those warm, fluffy Pineapple Upside Down Pancakes (with Coconut Syrup!), drizzle generously with that dreamy coconut syrup, and get ready for brunch magic. They’re best enjoyed right away while everything is fresh, gooey, and inviting!
Pro Tips for Making Pineapple Upside Down Pancakes (with Coconut Syrup!)
- Rest the Batter: Give your pancake batter 5–10 minutes to rest—it relaxes the gluten and helps your pancakes cook up extra tender and fluffy.
- Use Full-Fat Coconut Milk: The thicker, creamier coconut milk makes the syrup ultra-luxurious. If your can separates, stir well or use just the creamy top for maximum richness!
- Watch the Heat: Medium-low heat is your friend! It gives the pineapple time to caramelize and the pancakes enough space to cook through without burning.
- Customize the Syrup: If you love it extra thick, simmer the coconut syrup a bit longer—or for a lighter drizzle, add an extra splash of coconut milk right before serving.
How to Serve Pineapple Upside Down Pancakes (with Coconut Syrup!)
Garnishes
For a burst of color and freshness, add maraschino cherries to the center of each pineapple ring (just like the classic cake!), a sprinkle of toasted coconut flakes, or a scattering of chopped fresh mint. These bright little touches make your Pineapple Upside Down Pancakes (with Coconut Syrup!) look like they hopped off a brunch menu!
Side Dishes
Pair these tropical beauties with a plate of crispy bacon or sausage, a bowl of fresh berries, or even a dollop of Greek yogurt. The sweet-salty contrast with the pancakes is pure bliss, and fruit salad brings out those sunny pineapple notes even more.
Creative Ways to Present
Stack the pancakes with pineapple between each layer for a dramatic “mini-cake” presentation, or cut into wedges and serve on a platter for a brunch party. For something extra special, arrange a “pancake bar” with different syrups, tropical fruits, and garnishes so everyone can build their dream stack!
Make Ahead and Storage
Storing Leftovers
If you have extra Pineapple Upside Down Pancakes (with Coconut Syrup!) (which is rare!), let them cool completely, then store them in an airtight container in the refrigerator for up to 2 days. Keep the coconut syrup in a separate jar so the pancakes don’t get too saturated.
Freezing
These pancakes freeze beautifully! Arrange in a single layer (or separate with parchment), then freeze for up to 3 months. Freeze the coconut syrup separately in a small container; thaw both in the fridge overnight for a quick treat any day.
Reheating
To reheat, simply microwave pancakes for 30–45 seconds or warm gently on the stovetop. Gently reheat the coconut syrup in a small saucepan or in the microwave until pourable—then drizzle and enjoy a reclaimed taste of the tropics!
FAQs
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Can I use fresh pineapple instead of canned?
Absolutely! Fresh pineapple rings are fantastic for this recipe. Just slice them about 1/2-inch thick and caramelize as you would with canned. You may want to cook them slightly longer so they soften and develop that signature caramelization.
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Can I make Pineapple Upside Down Pancakes (with Coconut Syrup!) vegan?
Yes! Use a flax or chia “egg,” plant-based milk, and butter alternatives (coconut oil works perfectly). All the tropical flavors shine through just as beautifully, and the pancakes are still irresistibly fluffy.
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Why do my pancakes stick to the pan?
Stickiness usually comes down to pan heat or not enough nonstick spray/butter. Make sure your skillet is well-greased and at medium-low heat—this lets pancakes cook evenly and flip easily, especially when there’s caramelized pineapple involved!
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How thick should the coconut syrup be?
The syrup should be pourable but slightly thick so it clings to the pancakes. If it’s too runny, simmer a little longer; if it thickens too much after cooling, stir in a tablespoon or two of coconut milk or water until you reach your desired consistency.
Final Thoughts
If you’re craving a brunch showstopper or simply need to feel a little sunshine on your plate, these Pineapple Upside Down Pancakes (with Coconut Syrup!) are for you. Sweet, fluffy, easy, and big on flavor—give them a try and watch your breakfast crowd light up with every tropical bite!
Print
Pineapple Upside Down Pancakes Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 pancakes 1x
- Category: Breakfast/Brunch
- Method: Pan-frying
- Cuisine: Tropical
- Diet: Vegetarian
Description
Delight in the tropical flavors of these Pineapple Upside Down Pancakes topped with a luscious Coconut Syrup. Perfect for a leisurely weekend breakfast or brunch!
Ingredients
Pancake Batter
- 1 1/2 cups flour (187 g)
- 2 Tbsp sugar
- 1 Tbsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 1/4 cup milk or dairy-free alternative (295 mL)
- 1 large egg
- 2 Tbsp butter or dairy-free alternative (28 g)
Pineapples & Syrup
- 1 Tbsp butter or dairy-free alternative (14 g)
- 1 14–oz can pineapple slices (396 g)
- 2 Tbsp brown sugar
- 1 13.5–oz can coconut milk (400 mL)
- 1/2 cup sugar (100 g)
- 1 tsp vanilla extract (5 mL)
Instructions
- Batter: In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Melt 2 Tbsp of butter. In a separate bowl, whisk together milk, egg, and melted butter. Fold wet ingredients into dry ingredients, stirring until just combined. Set aside.
- Cook Pineapple: In a large skillet over medium heat, melt 1 Tbsp butter. Cook pineapple rings on both sides until slightly browned. Add brown sugar and cook until dissolved. Transfer pineapple to a plate, leaving juices in the pan.
- Make Syrup: In the skillet with pineapple juices, pour coconut milk, sugar, and vanilla. Simmer for 5 minutes, stirring frequently. Remove from heat and let the syrup cool and thicken.
- Make Pancakes: Heat a nonstick skillet over medium/low heat. Place a pineapple ring on the skillet and top with ¼ cup batter. Cook until bubbles form, then flip and cook until golden brown on both sides.
- Serve: Keep pancakes warm in the oven. Serve with homemade coconut syrup. Enjoy!
Notes
- Storage: Best enjoyed fresh or frozen for up to 3 months. Reheat in microwave or on stovetop.
Nutrition
- Serving Size: 1 pancake
- Calories: 222 kcal
- Sugar: 16.6 g
- Sodium: 169 mg
- Fat: 10.2 g
- Saturated Fat: 7.8 g
- Carbohydrates: 30.9 g
- Fiber: 1.5 g
- Protein: 3.8 g
- Cholesterol: 25 mg
