Pineapple Upside Down Pancakes
Pineapple Upside Down Pancakes turn the popular dessert into a delicious breakfast (that tastes like dessert!).
Servings: 8
Ingredients
- 1 large pineapple
- 2 tablespoons butter
- 1 cinnamon stick
- 1 cup dark rum
- 1/3 cup dark brown sugar
Batter
- 1 cup all-purpose flour
- 3 tablespoons sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons butter melted
- 1/2 teaspoon vanilla extract
Instructions
- Peel pineapple and cut into 1/2-inch slices. Use a small round cookie cutter to cut the core out of each piece.
- In a large skillet, melt butter with cinnamon stick over medium heat. Cook until butter starts to brown, about 2 minutes.
- Add pineapple slices and cook 3 to 4 minutes per side. Remove pan from heat and add rum and brown sugar. Place pan back on heat and cook over medium-high heat until juices are thick and syrupy. Transfer pineapple to a plate and reserve syrup.
- Heat oven to 325 degrees and set a wire rack on a rimmed baking sheet.
- To make batter, whisk flour, sugar, baking soda, and salt.
- Add buttermilk, egg, melted butter, and vanilla. Whisk until blended.
- Heat a large skillet or griddle over medium heat. Coat with cooking spray. For each pancake, pour 1/4 cup batter onto skillet. Let cook until bubbles form on top. Place pineapple slices on top and carefully flip pancakes over. Cook for 2 minutes and then place on prepared rack. Place rack in oven until cooked through, about 5 minutes.
- Serve pancakes with reserved syrup.
Nutrition
Calories: 313kcal | Carbohydrates: 42g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 39mg | Sodium: 371mg | Potassium: 205mg | Fiber: 2g | Sugar: 26g | Vitamin A: 321IU | Vitamin C: 54mg | Calcium: 68mg | Iron: 1mg