Pineapple Upside Down Pancakes Recipe By Tasty

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PINEAPPLE UPSIDE DOWN PANCAKES



Pineapple Upside Down Pancakes image

These light and fluffy homemade pineapple upside-down pancakes are a sweet and delicious breakfast treat!

Provided by I Heart Recipes

Categories     Breakfast

Time 20m

Number Of Ingredients 15

2 1/4 cups all purpose flour
1 3/4 tsp baking powder
1 1/4 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
2 cups buttermilk
1/4 cup brown sugar
1 large egg
1 tbsp vanilla extract
1 tsp almond extract
1/2 cup crushed pineapple
2-3 tbsp butter (for the griddle or pan)
* whipped cream
* cherries

Steps:

  • Sift the flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg together in a large bowl.
  • Add in the buttermilk, egg, brown sugar, vanilla extract, and almond extract.
  • Mix everything until well combined.
  • Add in the crushed pineapple, and fold in.
  • Be sure to not over mix the batter!
  • Preheat your griddle or pan or medium heat.
  • Melt butter on the griddle, then pour the pancake batter.
  • You can make the pancakes as small or as big as you want.
  • Cook the pancakes until they are golden brown.
  • Plate, then add whipped cream and cherries on top.
  • Enjoy!

SUNDAY MORNING PINEAPPLE UPSIDE DOWN PANCAKES



Sunday Morning Pineapple Upside Down Pancakes image

Provided by Layla

Time 10m

Number Of Ingredients 15

Batter
1/2 cup sour cream
1/2 milk
1 large egg
1 cup all purpose flour
1/2 teaspoon vanilla extract
1 tablespoon sugar
1 teaspoon baking soda
2 tablespoons unsalted butter (melted)
1 teaspoon powdered cinnamon for garnish
1/ 2 teaspoon salt
Pineapples
1 20 z can of sliced pineapple or 1 small pineapple (peeled, cut into eight 1/2" rounds, cored ( we used can the can))
1/4 cup packed dark brown sugar
butter or oil for pan

Steps:

  • Heat a cast iron skillet or griddle over medium heat for 2 minutes.
  • Stir the flour, sugar, baking soda and salt together in the bottom of a medium bowl..Whisk the Sour cream, milk, eggs and vanilla in a separate bowl and stir them into the flour mixture,be careful not to over mix.
  • Melt about a tablespoon of butter or oil in your skillet or griddle. Depending on how wide your skillet is add the pineapple slices, add one slice for each pancake, make sure you will have enough space in between the pancakes. Cook the pineapple slices for 2 minutes on the first side, sprinkle brown sugar, then flip. After you filled pour 1/4 cup of batter on each pancake. Cook for about 2 minutes on the first side, or until bubbles appear all over the surface. flip them carefully and cook for about a minute on the other side. Repeat with remaining batter. Serve in a stack, topped with a pat of butter, a cascade of maple syrup and a sprinkle of cinnamon.

PINEAPPLE UPSIDE-DOWN PANCAKES WITH VANILLA CREAM SAUCE



Pineapple Upside-Down Pancakes with Vanilla Cream Sauce image

You haven't had pancakes until you've had these pineapple upside-down pancakes! Some of the most delicious things you will ever eat for breakfast!

Provided by Nick Parker

Categories     Pancakes

Time 40m

Yield 10

Number Of Ingredients 12

2 cups heavy cream
3 tablespoons white sugar
2 teaspoons vanilla extract
½ cup unsalted butter, softened
1 tablespoon ground cinnamon
1 tablespoon brown sugar
2 cups pancake mix
1 cup milk
2 large eggs
1 tablespoon unsalted butter, or more as needed
1 cup finely chopped fresh pineapple
¼ cup granulated sugar

Steps:

  • Heat cream, sugar, and vanilla for sauce in a saucepan over medium-high heat until boiling. Reduce heat and simmer, stirring frequently, until thickened, 2 to 4 minutes. Remove from the heat and pour into a small pitcher for serving. Set aside at room temperature until ready to serve.
  • Mix butter, cinnamon, and brown sugar together until well combined; set cinnamon butter aside.
  • Stir pancake mix, milk, and eggs together until blended. Let sit for 5 minutes.
  • Preheat a griddle to 350 degrees F (175 degrees C). Butter the surface, then working in batches as needed, ladle 1/2 cupfuls of batter for each pancake onto the hot griddle. Sprinkle a heaping tablespoon chopped pineapple on top of each one. Cook until the edges appear dry and the surface of the batter is no longer glossy, 2 to 4 minutes. Sprinkle a pinch or two of sugar onto each pineapple and flip. Cook until pancake is cooked through and pineapple is caramelized, another 2 to 4 minutes. Place pancakes on a plate in a warm oven and repeat the process to cook remaining pancakes.
  • Serve pancakes with a dollop of cinnamon butter and vanilla creme sauce over top.

Nutrition Facts : Calories 429.9 calories, Carbohydrate 35.9 g, Cholesterol 131.8 mg, Fat 30 g, Fiber 0.6 g, Protein 5.6 g, SaturatedFat 18.1 g, Sodium 431.1 mg, Sugar 13.1 g

PINEAPPLE UPSIDE-DOWN PANCAKES



Pineapple Upside-Down Pancakes image

Provided by Food Network

Categories     main-dish

Time 15m

Yield 4 pancakes

Number Of Ingredients 5

One 8-ounce can pineapple rings (4 rings per can)
1 tablespoon butter
2 tablespoons brown sugar
4 maraschino cherries
2 cups pancake batter, from a box mix or your favorite recipe

Steps:

  • Pat the pineapple rings dry with a paper towel, then transfer to a plate lined with a paper towel.
  • Heat a large nonstick pan or cast-iron griddle over medium-low heat. Add the butter.
  • While the butter is melting, sprinkle one side of the pineapple rings with the brown sugar. Place the pineapple rings sugared-side down in to the pan, leaving enough space around them to allow for the pancake batter to be poured over top. Cook until the sugar caramelizes and the pineapples turn light brown, about 5 minutes.
  • Place a maraschino cherry into the center of each pineapple ring. Carefully pour about 1/2 cup of pancake batter over each pineapple ring to make 4 pancakes. Cook until the batter starts to bubble and take on a dull look, about 3 minutes. Carefully flip the pancakes and cook on the other side for about 2 minutes. Transfer to a plate and serve.

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