Pineapple Upside Down Pancake Recipes

Steps:

• To a large mixing bowl, add flour, baking powder, baking soda, salt, and sugar. Mix until thoroughly combined.
• Create a small well in the middle of the dry ingredients. Add milk, half of the reserved pineapple juice, melted butter, and vanilla extract. Whisk until ingredients combine to form a lumpy batter. Set aside while you make the pineapple syrup.
• Add the remaining butter to small sauce pan over medium heat. Once butter is melted, add brown sugar, the remaining pineapple juice, and rum (optional).
• Bring ingredients to a boil allowing for the sugar to melt and caramelize. Once mixture is smooth and has the consistency of syrup, remove from heat and set aside.
• Melt a small amount of butter in a frying pan over medium heat and add a slice of pineapple. Cook pineapple ring until lightly caramelized on one side, about 2 minutes, before flipping it.
• Once flipped, fill the core of the pineapple with 1-2 maraschino cherries before pouring about ¼ cup (30 grams) of the pancake batter over.
• Cook until the edges start to set and the top begins to bubble, about 2 minutes, before carefully flipping the pancake--revealing the pineapple underneath. Cook for an additional 90 seconds to 2 minutes until the pancake is cooked through.
• Store cooked pancakes in a 200˚F (90˚C) oven until ready to serve.
• Serve pancakes warm with reserved pineapple syrup.
• Enjoy!

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.

Steps:

• 1. HEAT oven to 350°F. Place butter in 13 x 9-inch baking pan. Heat in oven until melted. Sprinkle with brown sugar
• 2. DRAIN pineapple, reserving juice. Add water to juice to make 2 cups. Set mixture aside. Cut pineapple slices in half. Arrange slices on top of brown sugar, in 3 rows of 6, placing a half cherry in front of each slice. Combine reserved juice mixture, pancake mix, sugar, vanilla and oil in medium bowl. Mix until smooth. Pour over fruit in pan
• 3. BAKE 33 to 37 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Invert cake onto serving plate. Serve warm with whipped cream, if desired.

Steps:

• Mix Bisquick, milk, white sugar, egg and vanilla extract in a bowl.
• Heat pan. Spray with Pam cooking spray.
• Pour 1/4 cup of batter for each pancake.
• Before flipping, sprinkle brown sugar and pineapple on each pancake.

Steps:

• For pineapple:
• Melt butter with cinnamon stick in a large heavy skillet over medium heat. Cook until butter begins to brown, about 2 minutes. Add pineapple slices; cook until light golden brown, 4-5 minutes per side. Remove skillet from heat; add rum and brown sugar. Cook over medium-high heat until juices are thick and syrupy. Transfer pineapple to a plate; let cool. Reserve syrup.
• For pancakes:
• Preheat oven to 325°F. Set a wire rack on a rimmed baking sheet. Whisk first 4 ingredients in a large bowl. Add buttermilk and next 3 ingredients; whisk until smooth.
• Heat a griddle or large heavy skillet over medium heat. Lightly coat with nonstick spray. Working in batches, pour batter by 1/4-cupfuls onto griddle. Cook each pancake until golden brown and bubbles form on top, about 2 minutes. Top each pancake with a pineapple ring. Flip; cook until pancake is golden brown, about 2 minutes. Place pancakes on prepared rack and bake in oven until cooked through, about 5 minutes.
• Rewarm reserved pineapple syrup. Divide pancakes among plates; drizzle with pineapple syrup.