Upside Down Pineapple Pancakes

Pancakes are one of those ridiculously easy to make foods that just scream comfort. I love them for breakfast, lunch or dinner. I love them with lots of syrup or fresh berries. Once you know the basics, you can create endless variations, depending on what you have on hand… And I had a can of pineapple slices.

The result – we had a wonderful breakfast this morning! These pineapple upside down pancakes are so freaking delicious!! This time I didn’t want any syrup on them. I had another idea how to serve them. Serve with homemade pineapple curd!

Pancakes with pineapple curd – something new for my taste buds. Honestly, I liked this combo a lot. Sweet, but not too sweet, fluffy, moist & tasty as hell pancakes drizzled with sweet & tangy pineapple curd… And that little red maraschino cherry in the middle of each one… YUM! One of the best pancakes I’ve had in a long time!

Yes, I admit, these pancakes are a little more work than regular ones, but definitely worth it. I am sure all pineapple upside down cake lovers will definitely love this recipe! Are you one of those?

Upside Down Pineapple Pancakes

5 from 1 vote

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Servings: 12 pancakes

Author: Yummy Addiction

Ingredients

For the pancakes:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 3/4 teaspoons baking soda
• a pinch of salt
• 1 egg
• 2 tablespoons sugar
• 1/2 teaspoon vanilla extract
• 4 tablespoons unsalted butter , melted
• 1 1/3 cups buttermilk
• 1 20 oz. (570g) can pineapple slices in juice , drained, juice reserved
• maraschino cherries , stemmed
• canola oil

For the pineapple curd:

• 3 large egg yolks
• 2 tablespoons sugar
• a pinch of salt
• 1 1/2 tablespoons cornstarch
• 1 cup reserved pineapple juice (from can of pineapple)
• 2 tablespoons lemon juice
• 2 tablespoons unsalted butter

Instructions

Pineapple curd:

• In a medium saucepan, whisk together the egg yolks, sugar, salt and cornstarch. Add in the pineapple juice and lemon juice, and whisk until everything is combined. Set your burner to medium heat and place your saucepan on the burner. Cook, whisking constantly, until the mixture comes to a boil and thickens. Reduce heat and simmer 1 minute more, stirring constantly. Remove from heat and whisk in the butter until it melts. Set aside.

Pineapple pancakes:

• Place flour, baking powder, baking soda, and salt in a medium bowl and whisk together. Set aside. In a separate large bowl, whisk together the egg, sugar, vanilla, melted butter, and buttermilk. Add the dry ingredients to the wet and mix until combined, but don't over mix. The batter should be thick.
• Heat some oil in a pan and when hot, drop 1/4 cup of the batter. Cook the pancakes until bubbles form on top, about 2 to 3 minutes. Then top each pancake with a pineapple ring and place a maraschino cherry in the center of the ring. Carefully flip over and cook other side for about 2 minutes, until pancake is cooked through and is lightly browned. Serve immediately with pineapple curd. Enjoy!