Caramelized Pineapple Upside Down Pancakes

A golden, tropical twist on classic pancakes. Pineapple flavor is built into the batter, with brown sugar and pineapple creating a caramelized topping as they cook. Made with LorAnn® Better Than Extracts™ Pineapple Bakery Emulsion, these pancakes deliver soft texture and rich flavor in every bite.

Ingredients

For the batter:
1 cup all-purpose flour
1 tbsp granulated sugar
1 1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 cup buttermilk
1 large egg
2 tbsp melted butter
1 to 1 1/2 tsp LorAnn® Better Than Extracts™ Pineapple Bakery Emulsion
For the topping:
1/3 cup brown sugar
1 tbsp butter (plus more as needed)
4 to 6 pineapple rings, drained and patted dry (canned or fresh)
4 to 6 halved maraschino cherries (optional)

Recipe PDF

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Directions

In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

In a separate bowl, whisk buttermilk, egg, melted butter, and LorAnn Pineapple Bakery Emulsion.

Pour wet ingredients into dry and stir just until combined. Batter should be slightly lumpy. Let rest for 3-5 minutes.

Heat a nonstick skillet or griddle over medium-low heat. Add butter and brown sugar, stirring until melted and just beginning to bubble. Do not let it darken too much.

Place a pineapple ring into the skillet. Add a halved cherry to the center if using.

Pour approximately 1/4 cup batter over the pineapple, covering it evenly.

Cook until bubbles form and edges look set, about 2-3 minutes. Carefully flip and cook another 1-2 minutes until golden and cooked through.

Serve warm, pineapple side up.

Shortcut:

Add 1 to 1 1/2 teaspoons of LorAnn® Better Than Extracts™ Pineapple Bakery Emulsion to your favorite boxed pancake mix. Prepare the batter as directed and follow the cooking instructions above.