Pineapple Upside Down Pancakes
Recipe type: breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 15-18 pancakes
Golden, sweet pineapples are caramelised and embedded into these upside down pancakes.
  • 2 cups/300g all purpose/plain flour
  • 1½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • 2 cups/470ml soured milk or buttermilk
  • 2 eggs. large
  • 4 tablespoons butter, melted
  • 1 teaspoon vanilla
  • 1-1½ cups fresh pineapple, small diced pieces
  • ½ cup brown sugar or coconut sugar
  • butter for frying
  1. In a large bowl, add the flour, baking powder, baking soda, sugar and salt and mix together,
  2. In another smaller bowl, add the soured milk or buttermilk, beat in the eggs, add the butter and vanilla. Mix together.
  3. Heat up a griddle or large skillet preferably non stick.
  4. Once the griddle has come to temperature, add the egg-milk mixture to the bowl with the flour mixture.
  5. Quickly and gently, mix the two together.
  6. Don't over mix, once all the dry flour has been incorporated, stop.
  7. Don't beat it smooth, you need it lumpy so the pancakes will be fluffier.
  8. Swirl around a bit of butter on the griddle to fry the pancakes.
  9. Using a ¼ cup/60ml ladle or scoop, pour out some batter onto the griddle.
  10. I usually make 4 inch/10cm round pancakes.
  11. Once the pancakes have set a little, scatter a tablespoon or so of the chopped pineapples over the surface of the pancakes.
  12. Sprinkle about a teaspoon of brown sugar over the pancakes.
  13. Once the edges of the pancakes seem a little dry, flip the panic carefully.
  14. Cook the pancake until the sugar has caramelised and the pancakes also have a few brown edges.
  15. Flip onto a plate and keep warm while you make the rest.
  16. Serve with some maple syrup or home-made syrup (recipe in the NOTES section)
Soured milk: To 2 cups milk, add 2 tablespoons of white vinegar. Let it sit a bit until thick and curdled. Use as directed in recipe where buttermilk is needed.

Homemade Syrup: Place 1 cup of brown sugar into a small pan with ⅓ cup water and a pinch of salt. Bring to a boil, boil for one minute, turn off heat. Add the vanilla. Use as pancake syrup. Keep the remainder in a jar on the counter or in the fridge. It will keep for a bit but you will have crystallisation at the bottom.
I make fresh syrup whenever I make pancakes, since it's so easy.
Recipe by Coffee and Crumpets at