Pineapple upside down cakes are a delicious way to enjoy this sweet, tropical fruit – but they’re not the only way to enjoy pineapples. Overloaded with fresh pineapples from all the tropical drinks I’ve been playing around with lately, I’ve been looking for ways besides fruit salad and upside down cake to use some up. TheseÂ Pineapple Upside Down Pancakes aren’t all that far away from the classic cake in terms of concept, but they’re a great way to start your day and are much easier to whip up than a full fledged cake.
The pancakes are reminiscent of pineapple upside down cake with a few differences. First, the ratio of pineapple to pancake is much greater than it is in an upside down cake. Second, the pancakes are less sweet than a regular cake batter, largely since these should still be finished with maple syrup. Third, the pineapples aren’t as caramelized as the pineapples in an oven-baked upside down cake because they don’t spend as long in the pan. I dipped the pineapple slices in a little bit of sugar before cooking them to aid in caramelization and give the rings a bit of extra color. The pancakes are delicious, with a wonderful sweetness from the cooked pineapple and a light, buttery vanilla flavor from the pancakes. They’re moist, tender and just might become one of your new favorite ways to use up pineapples when you have some extra in your kitchen!
I used fresh pineapple for the pineapple rings on these pancakes, simply slicing my pineapple into 1/4-inch rounds and using a cookie cutter to punch out the center. Fresh pineapple is firmer than canned pineapple rings, but it still makes a great tasting pancake. The pre-sliced canned pineapple rings are, of course, much easier to use and should probably be your first choice when you make these if you don’t already have fresh pineapples around in your kitchen.
Pineapple Upside Down Pancakes
2 cups all purpose flour
2 tbsp sugar
1 1/2 tsp baking soda
1/4 tsp salt
2 large eggs
1 tsp vanilla extract
1 3/4 cups buttermilk
8 pineapple rings
In a large mixing bowl, whisk together flour, sugar, baking soda and salt.
In a medium bowl, whisk together eggs, vanilla extract and buttermilk. Pour into dry ingredients and whisk until batter is smooth and very well blended.
Heat up a nonstick pan or griddle over high heat. The griddle is hot enough when you can sprinkle water on the surface and the droplets will skitter around. If they evaporate immediately, it is slightly too hot.
Lightly grease the pan. Dip a pineapple ring in sugar and place, sugar-side down, in the pan. Cool for 1-2 minutes. Ladle about 1/4 cup of batter over the pineapple ring filling up the center hole and covering the whole back of the ring. Spread batter around slightly, if necessary. Flip the pancake over and cook for about 2 minutes, until golden. Flip over again and cook, pineapple-side down, for an additional minute, to ensure the center is cooked through.
Serve immediately, with maple syrup.