Recipe: Pineapple Upside Down Pancakes

Pineapple Upside Down Pancakes, I’m not exaggerating when I say they are the BEST pancakes I’ve ever had in my life!

They are super moist and fluffy on the inside with a caramelized pineapple crust on the outside. Imagine an upside down pineapple cake but BETTER!

He used sour-cream in the batter which gave the pancakes a really nice and slightly tangy interior. He used pineapple slices caramelized them in butter and brown sugar then poured the pancake batter right on top.



  • 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
  • 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

  1. Heat a cast iron skillet or griddle over medium heat for 2 minutes.
  2. 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.
  3. 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.
  4. 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.

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