These buttery pineapple pancakes might just become your new favorite pancakes:
With a base that absolutely melts in your mouth, it’s almost more like cake than pancakes.
I’ve posted many pancakes over the years; a giant list can be found here: 100+ Healthy Pancake Recipes. And these pineapple upside down pancakes are surprisingly my favorite of them all. A friend from high school once taught me how to make a ridiculously-easy pineapple upside down cake that went something like this: pour melted butter into the pan, spread on a layer of crushed pineapple, and top with vanilla cake mix and more butter… maybe it wasn’t quite that simple, but it was pretty easy and tasted amazing.
These cake-like pineapple pancakes remind me of that cake… but without all the butter! (Seriously, there was a massive amount of butter in the cake. No wonder it tasted so good!)
I hope you like the recipe as much as I do!
Pineapple Upside Down Pancakes
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Ingredients
- 1/3 cup flour (spelt, all-purpose, Bob’s gf, or ww pastry all work) (45g)
- 2 tbsp quick oats or certified-gf quick oats (10g)
- 1 tsp baking powder
- 1/8 tsp salt
- pinch stevia, or 1 tbsp liquid sweetener of choice (such as pure maple syrup)
- 1/3 cup milk of choice, warmed slightly (minus 1 tbsp if using liquid sweetener) (80g)
- 2 tsp melted virgin coconut oil (Can sub veg oil, but coconut oil gives the pancakes an incredible shortbread-y taste. Omit only if you don’t mind the taste of fat-free pancakes.)
- 1/2 tsp pure vanilla extract
- 4 pineapple rings
Instructions
In a cereal bowl, combine all dry ingredients except pineapple, and stir very well. In a separate bowl, combine all liquid ingredients. (The milk is warmed to prevent the oil from solidifying on contact. This is a good practice for any baked-good recipe that calls for coconut oil.) Pour dry into wet, and stir together to form a batter. Grease a skillet, then turn the heat to medium. Test the heat of your skillet by throwing a few drops of water onto the surface. When the water sizzles, the pan is ready for the pancake batter. Turn skillet to low-medium and drop about 1/4 of the batter onto the skillet, then spread out and lightly place one pineapple round in the middle, pushing down just a little. Repeat with another pancake. (Unless you have a giant skillet, it is best to just do two at a time so as not to crowd the skillet.) Flip pancakes over when the edges become firm and they are able to be flipped without breaking. Continue cooking until desired doneness is reached. I turned the heat up to high at the very end, to fry the pineapple slices a little. Makes 4 super-thick pancakes.
Link of the Day:
……Cinnamon Roll Baked Oatmeal
keetCh* says
I made these this morning because i ACTUALLY had pineapple and i NEVER have pineapple! So I made these and i really need to say the texture was absolutely incredible! i They were more a cross between a pancake and a moist scone in my opinion, but that is preferable for me. I will be making these again on my next morning off FOR SURE.
Two things; 1. I did not have any quick oats so I just used a teeny bit more spelt flour, which may have added to the more flattened, biscuit-like pancake. 2. I usually opt to make Katie’s recipes without added oil when I can, but this time I used the coconut oil and I think it would have been pretty eck without it…definitely adds that “buttery” taste/flavor that you’d want. Coconut and pineapple go amazing together. I used the pinch of stevia too instead of the liquid sweetener and i’m glad I did because the pineapple made it sweet enough and I am not that big on super sweet things.
I had a cup of delicious pour over fair trade coffee as a treat and the whole experience was just oh so amazing seriously. 🙂 THANKS KATIE!! 🙂
And to answer the question of the day; I usually stick to Ezekiel Sprouted Cereal (conn-raisin flavor) with a banana and almond milk every morning. So nice to change it up with pancakes from this website on days off though! 🙂
Nicole says
I have been trying to introduce new fruits to my 16 month old because he is soooo picky and this turned out perfectly for both of us! Turns out suspiciously new looking food is much more enticing when encased in pancake lol 🙂 Thanks for the great idea!
Michelle says
This is AMAZING! A world without chocolate covered Katie would be living in black and white! Your recipes give color to this world! The side picture of you can brighten up anyones day! Thank you for sharing all these fantastic recipes! I cannot wait to try more and more!
Lisa C says
This was amazing!!! I absolutely love Pineapple Upside Down Cake….
I made these for my kids this morning, and even my pickiest eater said she loved them!
Thanks Katie!
Lauren says
I had leftover pineapple from Easter and made this recipe… Absolutely delicious!! I didn’t have any oil so I omitted it, used agave nectar as my sweetener and used soy milk. I let the pineapple get brown in the pan… Sprinkled a tiny bit of cinnamon sugar on top with a little bit of margarine spread and syrup… So yummy!!! Thanks for the recipe!!!
Lauren says
Oh! And I forgot to add that I love that these didn’t need any egg so I could give to my egg allergic baby!! Thanks again!! I know this recipe was posted years ago, but I just was searching for something to make with the leftover canned pineapple that didn’t have eggs and lucky me, up popped your recipe 🙂 thanks again!!
Linda says
From the photos I think your recipe is delicious. I also like it because its healthy. I’d love to cook one for my family. Thank you for the recipe.
Jenn says
These were delicious! I left out the sweetener and sprinkled a little bit of brown sugar on before I pushed the pineapple in. No need for syrup! But, there was no way I was going to get 4 pancakes from this recipe. I have made it three times and consistently get 3 cakes.
Misheddy says
These are amazing, my non-healthy husband replied the first time I made them “these are the best pancakes I think I’ve ever had.” Making them again tomorrow and am going to salivate all night until then. Make sure to use more butter in pan as fruit tends to stick.