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
Units
Scale
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
