Tropical Pineapple Upside-Down Pancakes

Create an epic breakfast with a twist with these tropical sensational pineapple upside-down pancakes that are light and fluffy with a caramelized crust!


All-purpose flour/maida – 1.5 cups
Baking powder – 1 tsp
Baking soda-1 tsp
Brown sugar – 1/2 cup
Eggs – 2
Coconut milk- 1 cup
Melted butter – As needed
Vanilla extract – 1 tsp
Cinnamon powder- 1/4 tsp (optional)
Extra butter for your griddle
Pineapple – 1 can of sliced pineapple (or 1 pineapple peeled, cut, and cored into thin slices)
Raspberries/maraschino cherries – As needed (optional)
Roasted sweet coconut flakes – 1/2 cup (optional)

Method: In a large bowl, whisk together all the dry ingredients- all purpose flour, baking powder, cinnamon powder, & brown sugar until well combined. Add in the eggs, coconut milk, melted butter, & vanilla extract. Mix well to form a lumpy batter. Heat a pan and melt the butter. Add a slice of the pineapple ring to center of pan. Sprinkle the top of pineapple with a little of the brown sugar. Cook the pineapple ring until lightly caramelized on one side. Gently flip the pineapple. Fill the core of the pineapple with a raspberry or cherry. Pour about ¼ of a cup of the prepared batter over the pineapple ring. Cook until bubbles form and the edges start become golden brown and crisp. Carefully flip the pancake with the pineapple ring and raspberry. Cook until golden brown and crisp on the other side. Remove the pancake and place in a serving plate with the pineapple side up. Repeat the process with the remaining batter and pineapple rings until all pancakes are done. Garnish with roasted coconut flakes & more raspberries. Serve with pineapple syrup, maple syrup, or honey and enjoy!


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