Description
Fluffy golden pancakes topped with caramelized pineapple rings and bright maraschino cherries — these pancakes taste like a mini upside-down cake in breakfast form. A perfect blend of tropical sweetness and buttery comfort!
Ingredients
Scale
- 1 ½ cups (190 g) all-purpose flour
- 2 tbsp sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup (240 ml) buttermilk (or milk + 1 tsp lemon juice)
- 2 large eggs
- 2 tbsp melted butter (plus more for cooking)
- 1 tsp vanilla extract
- Pineapple rings (fresh or canned, drained)
- Maraschino cherries, drained and patted dry
- 2 tbsp brown sugar
- Butter for greasing the pan
- Optional for Serving: Powdered sugar, Maple syrup, Whipped cream or caramel drizzle
Instructions
- Make the Batter: In a mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, combine buttermilk, eggs, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and whisk gently until just combined. (Do not overmix — a few small lumps are fine.)
- Prepare the Pan: Heat a nonstick skillet or griddle over medium heat. Add a small knob of butter and sprinkle a little brown sugar where you plan to place the pineapple ring. Set a pineapple ring on top of the melted butter-sugar spot and place a maraschino cherry in the center.
- Cook the Pancakes: Pour about ¼ cup of batter directly over the pineapple ring. Cook for 2–3 minutes, until bubbles form on the surface and edges look set. Carefully flip and cook for another 2 minutes until golden brown. Repeat with the remaining batter, adding butter and brown sugar each time.
- Serve: Dust with powdered sugar and drizzle with maple syrup. Serve warm — each pancake reveals a beautiful caramelized pineapple and cherry top!
Notes
- For a richer flavor, use buttermilk instead of regular milk.
- Ensure the skillet is properly heated before adding the batter for even cooking.
- Feel free to add nuts or coconut for extra texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 250
- Sugar: 10g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg