Are you looking for a fun breakfast to make on the weekends? Or maybe a special treat for a family brunch? I may have just what you’re looking for. This recipe was inspired by the ton of pineapples we had on hand thanks to our local Sprouts for having an awesome deal. They were selling them for $0.98 each, that’s unheard of! So we got 5… and wasn’t sure what to do with all of them. We dehydrated some, cubed some more for snacking on, and left some in rings. I don’t know how or when, but the idea to make pineapple upside down pancakes hit me and I had to give it a try. The first attempt was a complete flop. Usually I would just say “Oh well!” and toss the idea out the window. This time was different though. It was close and I felt if I tweaked it a bit it could work. A week later, take 2…
I was really surprised at how well they turned out considering the struggle I had the first time. Because of the changes I made they’re not really pineapple upside down pancakes anymore. I decided to bake them since the stove didn’t work in my favor for what I wanted to accomplish. I did not have enough pineapple rings to finish out the batter for baking them so I did make the rest like normal pancakes in a skillet. You can make them either way you want. I think this would be a great recipe for kids to help with. It’s easy, fun, and messy.
What not to do:
Stainless steel did not work and neither did cooking the rings on the stove.
Again, don’t cook the rings on the stove and don’t think, “Maybe a cast iron skillet will work.” It won’t. It sticks and burns.
- I highly recommend using Tillen Farms Merry Maraschino Cherries. We found them at Whole Foods. They are dye-free and made with natural ingredients. No chemical crap that’s found in regular maraschino cherries. They tasted so much better!
- Slice fresh pineapple into 1/4″ thick rings, no thicker than 1/2″. I’m not sure how thick canned pineapple rings are, but you may need to slice them in half.
- Don’t forge to core the rings or fresh pineapple after slicing them. Unless you are lucky enough to have a pineapple corer than use that before slicing them.
- If you happen to break the rings before you get to dip them that’s okay. I broke one or two rings and I still dipped them and baked them. They made for nice bite-sized pancake poppers.
- Make sure you use a non-stick skillet or griddle to cook the pancakes on the stove. I tried using a cast iron skillet and a stainless steel skillet. Both skillets made for a disastrous mess (see above photos for evidence).
- For cooking on the stove, instead of leaving the pineapples in rings, chop them up and mix in 1/4 to 1/2 cup in the batter when you add the cherries.
See the messy drips and broken ring pieces? It still works and tastes wonderful.
This is what they look like after baking.
Baked Pineapple Pancake Rings
Makes 10 regular pancakes or about 18 baked pancakes (more or less, depending on the size of your pineapple rings)
- 1/2 cup unsweetened coconut milk
- 6 ounces pineapple juice, fresh or canned
- 1/4 cup plain unsweetened coconut yogurt
- 1 teaspoon vanilla
- 1/4 cup unsweetened shredded coconut
- 1 tablespoon flaxseed meal
- 1 tablespoon coconut sugar
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup flour
- 1/4 maraschino cherries (about 8), chopped (see notes)
- 1 teaspoon cherry juice
- pineapple rings OR 1/4 cup chopped pineapple, fresh or canned (see notes)
- In a large bowl whisk milk, juice, yogurt, and vanilla.
- Add coconut, flaxseed, sugar, baking powder, and salt. Whisk until combined, batter should be a little frothy.
- Add flour and mix, but don’t over mix.
- Stir in cherries and cherry juice. If you’re not baking them this is also the time to stir in the chopped pineapple.
- For baked pancakes: Preheat oven to 400 degrees and line a baking sheet with parchment. Dip each pineapple ring into the batter coating each side. Quickly place each dipped ring onto the parchment so that the batter will not have time to drip off. This got a little messy, but that’s okay. Bake for 20 to 25 minutes. Remove from oven and let cool for a few minutes before serving.
- For skillet pancakes: Heat a small amount of oil on a non-stick skillet or griddle over medium heat. Drop about 1/3 cup batter onto skillet. Cook until the edges look dry and top starts to bubble. This took 4 to 5 minutes. Flip and cook for another 4 minutes. Adjust the temperature as needed.
- Feel free to top your pancakes with extra cherries, fresh pineapple, shredded coconut, and don’t forget the syrup. Enjoy!