Pineapple Upside Down Pancakes with Coconut Syrup Recipe
Introduction
Pineapple Upside Down Pancakes with Coconut Syrup offer a delightful twist on a breakfast classic. Sweet, caramelized pineapple rings paired with fluffy pancakes and a rich coconut syrup make for a tropical morning treat that’s easy to prepare and sure to impress.
Ingredients
- 4 tablespoons Butter
- 7 Pineapple Rings
- 2 tablespoons Brown Sugar
- 1/2 cup Coconut Milk
- 1 1/2 cups All-Purpose Flour
- 3 1/2 teaspoons Baking Powder
- 1 teaspoon Salt
- 1 tablespoon Caster Sugar
- 1 1/4 cups Milk
Instructions
- Step 1: In a large skillet, heat 1 tablespoon of butter over medium heat until it begins to brown lightly. Add the pineapple rings and cook on both sides until they start to caramelize. Sprinkle in the brown sugar and continue cooking, flipping as needed, until the sugar dissolves. Remove the pineapple rings and set aside, leaving the caramel juices in the pan.
- Step 2: Pour the coconut milk into the skillet with the caramel juices and bring to a simmer, stirring frequently, for about 5 minutes. Remove from heat and allow the syrup to cool and thicken slightly.
- Step 3: In a large bowl, whisk together the flour, baking powder, salt, and caster sugar. Add the milk and stir just until combined. Then, mix in the remaining 3 tablespoons of melted butter.
- Step 4: Heat a greased skillet over medium-high heat. Pour the batter in 1/4 cup portions onto the skillet. Place a pineapple ring into the center of each pancake.
- Step 5: Cook until bubbles form on the surface, then flip each pancake and cook until both sides are golden brown.
- Step 6: Keep the pancakes warm in the oven until ready to serve. Drizzle with the coconut brown sugar syrup and enjoy.
Tips & Variations
- For extra flavor, sprinkle a pinch of cinnamon or nutmeg into the pancake batter.
- Use fresh pineapple instead of canned rings for a fresher taste and texture.
- Swap coconut milk with almond or oat milk if preferred or to accommodate dietary needs.
Storage
Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave to maintain softness. The coconut syrup can be refrigerated separately and warmed before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use crushed pineapple instead of rings?
Yes, crushed pineapple can be used, but the presentation will differ as you won’t have the classic ring shape on each pancake. Consider folding it into the batter or spooning it on top when serving.
Is there a vegan version of this recipe?
To make it vegan, use plant-based butter and milk alternatives such as almond or oat milk. Ensure the sugar used is vegan-friendly, and the recipe will work well with these substitutions.
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Pineapple Upside Down Pancakes with Coconut Syrup Recipe
- Total Time: 30 minutes
- Yield: 7 pancakes 1x
Description
Delight in these tropical Pineapple Upside Down Pancakes made with caramelized pineapple rings and a rich coconut syrup. Perfectly fluffy pancakes topped with sweet, lightly browned pineapple and drizzled with luscious brown sugar coconut syrup provide a refreshing twist to your breakfast or brunch.
Ingredients
For the Pineapple and Syrup
- 4 tablespoons Butter, divided
- 7 Pineapple Rings
- 2 tablespoons Brown Sugar
- 1/2 cup Coconut Milk
For the Pancake Batter
- 1 1/2 cups All-Purpose Flour
- 3 1/2 teaspoons Baking Powder
- 1 teaspoon Salt
- 1 tablespoon Caster Sugar
- 1 1/4 cups Milk
Instructions
- Caramelize the Pineapple Rings: In a large skillet, heat 1 tablespoon of butter over medium heat until it begins to lightly brown. Add the pineapple rings and cook them on both sides until they acquire a slight golden-brown color. Sprinkle the brown sugar over the pineapple and continue cooking, flipping the rings as needed, until the sugar dissolves and creates a caramel-like glaze. Remove the pineapple rings to a plate, leaving the browned sugar juices in the pan.
- Prepare the Coconut Syrup: Pour the coconut milk into the skillet with the remaining brown sugar juices and bring to a gentle simmer. Let it cook for about 5 minutes while stirring frequently, allowing the syrup to thicken. Remove from heat and set aside to cool slightly.
- Make the Pancake Batter: In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and caster sugar. Gradually pour in the milk, stirring just until the ingredients are evenly combined to avoid overmixing. Add the remaining 3 tablespoons of butter melted and stir lightly to integrate it into the batter.
- Cook the Pancakes: Heat a large greased skillet or non-stick pan over medium-high heat. Pour the batter in 1/4 cup portions onto the skillet. Immediately place a pineapple ring in the center of each pancake.
- Flip and Finish Cooking: When small bubbles form on the surface of the pancakes and the edges start to look set, flip each pancake carefully. Cook the other side until it is golden brown and the pancakes are cooked through.
- Keep Warm and Serve: Place the finished pancakes in a warm oven to keep them heated while you cook the remaining batches. Serve the pineapple upside down pancakes warm, drizzled generously with the coconut brown sugar syrup. Enjoy your tropical-inspired breakfast!
Notes
- Use ripe pineapple rings for the best flavor and natural sweetness.
- To keep pancakes warm for longer periods, set your oven to about 200°F (93°C) before placing cooked pancakes inside.
- For a dairy-free version, substitute butter with coconut oil and milk with a plant-based milk alternative.
- Do not overmix the batter; it should be slightly lumpy for fluffier pancakes.
- You can use fresh pineapple slices instead of canned if preferred; just be sure to pat them dry before cooking to avoid excess moisture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Keywords: pineapple upside down pancakes, coconut syrup, tropical pancakes, breakfast pancakes, caramelized pineapple pancakes
