Pineapple Upside-Down Pancakes

by Sheryl

PREP TIME: 5 MINS | TOTAL TIME: 20 MINS | YIELDS: 10

These Pineapple Upside-Down Pancakes are inspired by our most favourite Pineapple Upside-Down cake. Made with so much love and, of course, simple ingredients, these pancakes are cooked until the bottom nice and caramelized.

When cooking the pancakes, make sure to wait until they are almost ready to flip before adding the ring of pineapple so it’ll be easier to slide the spatula under the pancake without making a big mess! Making this is as easy as cooking your usual pancakes but better! To keep the sugar from burning, do not forget to decrease the heat. I am pretty sure your kids will enjoy the little crunch!

I have made this so many times, and it never fails to amaze and impress my kids. Even my husband enjoys these Pineapple Upside-Down Pancakes. Jumpstart your day with these delicious pancakes served with whipped cream and maple syrup!

INGREDIENTS

2 cups Bisquick
1 cup milk
2 large Eggs
1 teaspoon pure vanilla extract
Butter, for pan
10 pineapple rings
10 maraschino cherries (without stems)
1/3 cup packed brown sugar
Whipped cream, for serving
Maple syrup, for serving

How to make Pineapple Upside-Down Pancakes

Step 1: Place the Bisquick, milk, eggs, and vanilla in a large bowl. Whisk well to combine.

Step 2: Melt a tbsp butter in a large skillet over medium heat. Once the butter has melted, add around 1/4 cup pancake batter to the skillet. Cook for about 2 minutes before adding a ring of pineapple in the middle of the pancake and a cherry in the middle of the ring. With a little brown sugar, sprinkle the pancake and continue to cook for another minute until the edges begin to bubble. Flip the pancake, adjust the heat to medium-low, and cook for an additional 3 minutes until golden. Do this for the rest of the batter.

Step 3: Once the batter is all used. Serve the pancakes with whipped cream and maple syrup. Enjoy!

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