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Pineapple Upside Down Pancakes

These buttery pineapple pancakes might just become your new favorite pancakes:

Soft, buttery, and sweet pineapple pancakes that literally MELT in your mouth! A reader favorite recipe, it's also one of my personal favorites, and I keep coming back to these pancakes again and again. Recipe here:

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!)

Healthy Pineapple PancakesPineapple PancakesPineapple Upside Down Pancakes

I hope you like the recipe as much as I do!

Pineapple Upside Down Pancakes

Print This Recipe 5/5
Pineapple Upside Down Pancakes


  • 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


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.

*View Pineapple Upside Down Pancakes Nutrition Facts*

Pineapple Pancakes

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……Cinnamon Roll Baked Oatmeal

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Published on June 10, 2013

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Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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  1. Michelle Wood says

    I just made these for breakfast for my mom and husband. Both of whom are not Vegan (but I am). They LOVED these, as did I!! I will definitely be making them again. Thanks for all the awesome recipes 🙂


  2. Sydney Bobrow says

    Thank YOU Katie! I received this recipe in my inbox about a week ago and knew that Father’s Day was coming up, so today I made these deliciously sweet pancakes for my dad! It turned out to be a big hit for the entire family! They were SO tasty and super fun to make.

  3. Dee Jones says

    I just wandered across your lovely site tonight while waiting in vain for sleepiness to descend, and these look gorgeous. I wonder if the pineapple pancake concept would work well with coconut pancakes? (Doing quasi-primal, so I am trying to lay off pretty much all grains for the time being.)

    • Unofficial CCK Helper says

      I’m not Katie, but I wouldn’t recommend substituting coconut flour in an exact replacement for other flour in a recipe without tweaking some other ingredients as well.

  4. Ros says

    These are so good! I just made one batch of the recipe which was enough for me and the kids. They’re 4, and 19 months and they loved them and asked for more! Thanks Katie, please keep creating deliciousness!

  5. Jocelyn says

    I just have to post a comment. I have been following and doing recipes in this blog now for a few months and I absolutely LOVE it!!!! My husband laughs at me because I often start sentences with “Chocolate covered Katie says….” He says, “you act like you guys are friends or something.” I virtually feel like we are friends because I love how real you are in your posts, not to mention how you have the most creative, healthiest and BEST dessert recipes I have ever seen! I am making these pancakes for us for breakfast (second time because they were so good) and I have some oatmeal raisin cookie ice cream in the freezer now (awesome!!). Plus, we live in Austin, so it was fun to read your recent posts about Austin. 🙂 Thanks for all you do (I can’t imagine how much time and effort this venture takes!) to keep all your followers full of fun dessert ideas! 🙂

  6. Shelley says

    I like reading through an article that will make people think.
    Also, thanks for allowing for me to comment!

  7. Corina says

    Oooh! Yummy! I usually like new breakfasts each morning. I love all your pancake recipes. You should make a peppermint pancake!:D I love peppermint. 😉

  8. Bella says

    I am always craving something sweet in the morning. I was actually pondering of going out and getting cinnamon rolls and making them, but so glad i found your recipe! Can get a much healthier start to the day!! And I didnt even need syrup or any sweetneer because of the sweetness of pineapple. Reminds me of breakfast when i was on vacation in Hawaii, Aloha! 🙂 All i need now is a cup of delicious Kona coffee 🙂
    ps: just wondering if you used canned or fresh pineapple ? Thank You

  9. Lily says

    Oh. My. Pancake. These were AMAZING! I couldn’t believe how amazing these were. This is probably my favorite pancake recipe that I have ever had (I am not vegan). I am going to have these again tomorrow for lunch (I’m trying the chocolate oatmeal for breakfast)! I can hardly wait! Thank you so much for these recipes!

  10. Beth says

    Made these for breakfast this morning. I also put some maple syrup, 1 pineapple ring, a pinch of cinnamon, and some pineapple juice in my blender- I used this combination in place of plain maple syrup. They were DELICIOUS, had an incredible texture (I made them with coconut oil) and my boyfriend loved them, too. Thanks, Katie!

  11. Lyn, a baby boomer who loves food and gets younger every day says

    I’ve had pineapple upside down cake before and found it to be quite good though very unhealthy. I like that this recipe uses pancakes instead of regular cake and they’re so much healthier than regular pancakes even. The ingredients give it an amazing flavor and they’re all healthy, natural ones like milk and virgin coconut oil. I can’t wait to try this new recipe with my family.

  12. Robin says

    God bless you for this recipe. I just know I’ll love it too. I love pineapple upside down cake and don’t eat it for obvious reasons, but now, cue birds singing and harps playing, I can eat these luscious pancakes gilt-free.

  13. Elizabeth says

    Looking through the pancake recipes and the flour options. I was wondering if you’ve ever tried making them with almond, oat or coconut flour ?

  14. Harley Wolfe says

    I was wondering what or rather how you come to your calorie/nutrition info. I plugged the recipie into my preferred program, and received a calorie count of 388 for everything. Can’t wait to try it, but kinda bummed the calorie count you provided was so off. 100 calories is a big diffrence.

  15. Joyce says

    can i use water instead of milk in this recipe? i currently dont have any milk at home but i really want to make this. also i want to ask what is the difference in texture of fat free pancakes and normal ones? i love your blog by the way:)

  16. Dane Demoon says

    I don’t like foods that tastes very sweet. But if this is the kind of food that I will going to it, well I will really go for it 🙂

  17. Chris W. says

    I made these for breakfast this morning and they are delicious! I added pecans to mine, but other than that, I followed the recipe exactly using white spelt flour. Thanks so much, Katie!

  18. 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! 🙂

  19. 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!

  20. 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!

  21. 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!

  22. 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!!

  23. 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.

  24. 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.

  25. 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.



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