Seriously, what dessert is happier than a pineapple upside down cake? We can’t think of one. These pancakes encompass all the sugary, sweet flavors of that delicious, fruity dessert. Bonus: because they’re technically pancakes, that makes them a totally acceptable breakfast food.
This recipe is courtesy of Krusteaz.
- 2 Tablespoons butter
- 1 package pancake mix, preferably Krusteaz Buttermilk Pancake Mix
- Sliced pineapples in juice
- 1/4 Cup dark brown sugar
- Maple syrup, for serving
- Cinnamon, for serving
On a griddle over medium heat, melt butter.
Prepare pancake batter as directed on the box.
Place pineapple slices on the hot griddle, leaving enough space in between to add the pancake batter on top later.
Cook the pineapple slices for 2–3 minutes on the first side, then sprinkle with brown sugar and flip over.
Once flipped, pour about 1/4 cup pancake batter over the top of each pineapple slice.
Cook for 60–90 seconds on one side, or until golden brown.
Flip over and cook the other side for another 60–90 seconds.
Repeat this process for remaining pancake batter.
Serve in short stacks topped with maple syrup and a pinch of cinnamon.