Pineapple Pancakes Recipes

ISLAND PINEAPPLE PANCAKES

Steps:

• Beat buttermilk, milk, eggs, butter, and vanilla extract together in a large bowl. Combine flour, baking powder, baking soda, and salt in a smaller bowl; whisk into the buttermilk mixture until blended. Do not overmix batter.
• Squeeze juices out of the pineapple using a paper towel. Place pineapple, coconut, macadamia nuts, and chocolate chips in individual small bowls.
• Heat a skillet over medium heat and coat with cooking spray. Pour in 1/3 cup of batter for each pancake. Sprinkle a portion of pineapple over the wet batter in the skillet. Scatter some coconut, nuts, and chocolate on top. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

HAWAIIAN PINEAPPLE PANCAKES

Steps:

• Mix flour, baking powder, baking soda, and salt together in a bowl. Add coconut milk, eggs, and oil; stir to combine. Stir in pineapple and banana until just combined; do not overmix.
• Melt brown sugar and butter together in a saucepan over medium heat. Add pineapple tidbits and 1 tablespoon reserved pineapple juice. Bring to a boil. Reduce heat and simmer until slightly thickened, 3 to 5 minutes.
• Preheat a griddle to 325 degrees F (165 degrees C). Pour 1/4-cup scoops of batter onto the hot griddle. Cook until bubbles form, about 3 minutes. Flip and cook until set, about 5 minutes more.
• Serve pancakes with the pineapple topping.

PINEAPPLE UPSIDE-DOWN PANCAKES

Steps:

• Pat the pineapple rings dry with a paper towel, then transfer to a plate lined with a paper towel.
• Heat a large nonstick pan or cast-iron griddle over medium-low heat. Add the butter.
• While the butter is melting, sprinkle one side of the pineapple rings with the brown sugar. Place the pineapple rings sugared-side down in to the pan, leaving enough space around them to allow for the pancake batter to be poured over top. Cook until the sugar caramelizes and the pineapples turn light brown, about 5 minutes.
• Place a maraschino cherry into the center of each pineapple ring. Carefully pour about 1/2 cup of pancake batter over each pineapple ring to make 4 pancakes. Cook until the batter starts to bubble and take on a dull look, about 3 minutes. Carefully flip the pancakes and cook on the other side for about 2 minutes. Transfer to a plate and serve.

PINEAPPLE UPSIDE DOWN PANCAKES RECIPE BY TASTY

Steps:

• To a large mixing bowl, add flour, baking powder, baking soda, salt, and sugar. Mix until thoroughly combined.
• Create a small well in the middle of the dry ingredients. Add milk, half of the reserved pineapple juice, melted butter, and vanilla extract. Whisk until ingredients combine to form a lumpy batter. Set aside while you make the pineapple syrup.
• Add the remaining butter to small sauce pan over medium heat. Once butter is melted, add brown sugar, the remaining pineapple juice, and rum (optional).
• Bring ingredients to a boil allowing for the sugar to melt and caramelize. Once mixture is smooth and has the consistency of syrup, remove from heat and set aside.
• Melt a small amount of butter in a frying pan over medium heat and add a slice of pineapple. Cook pineapple ring until lightly caramelized on one side, about 2 minutes, before flipping it.
• Once flipped, fill the core of the pineapple with 1-2 maraschino cherries before pouring about ¼ cup (30 grams) of the pancake batter over.
• Cook until the edges start to set and the top begins to bubble, about 2 minutes, before carefully flipping the pancake--revealing the pineapple underneath. Cook for an additional 90 seconds to 2 minutes until the pancake is cooked through.
• Store cooked pancakes in a 200˚F (90˚C) oven until ready to serve.
• Serve pancakes warm with reserved pineapple syrup.
• Enjoy!

AMERICAN-STYLE PINEAPPLE & BANANA PANCAKES

Steps:

• Roughly chop the pineapple and slice the banana. Tip the flour, baking powder, cinnamon and sugar into a bowl and mix well.
• Make a well into the centre and crack in the egg, then gradually mix the egg into the flour, adding the milk gradually to make a soft batter.
• Stir in the pineapple and banana. Heat a little oil in a non-stick frying pan, add the batter in heaped tablespoonsful, well apart to allow them to spread. When bubbles appear on the surface, flip the pancakes over and cook until light golden.
• Cook all the pancakes and keep them warm. Serve 2-3 pancakes with a spoonful of yogurt and a little maple syrup poured over.

PINEAPPLE PANCAKES

Steps:

• In a mixing bowl combine flour, brown sugar, baking powder, baking soda, and salt. In another mixing bowl combine eggs, undrained pineapple, milk, and margarine or butter. Add to flour mixture. Stir just until combined but still slightly lumpy.
• Heat a lightly greased griddle or heavy skillet over medium heat until a few drops of water dance across the surface. For each pancake, pour about 1/4 cup batter onto the hot griddle. Spread batter into a circle about 4 inches in diameter.
• Cook over medium heat until pancakes are golden brown, turning to cook second sides when pancake surfaces are bubbly and edges are slightly dry (about 1-1/2 to 2 minutes per side). Serve immediately or keep warm in a loosely covered ovenproof dish in a 300 degree F oven. If desired, serve with Pineapple Sauce. Makes 20 pancakes. Pineapple-Ginger Sauce
• In a medium saucepan stir together packed brown sugar and cornstarch. Stir in unsweetened pineapple juice, balsamic vinegar or white wine vinegar, grated ginger root, and salt. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Makes about 1-1/3 cups sauce.

PINEAPPLE PANCAKES

Steps:

• Combine the flours, cinnnamon and sugar in a mixing bowl, make a well in the center, add the egg and half the pineapple juice.
• Gradually incorporate the flour to make a smooth batter, beat in the remaining juice and with the dried pineapple.
• In a preheated greased griddle, drop tablespoons of the batter and leave them until they bubble and the bubbles begin to burst.
• Turn the drop pancakes and cook until the underside is golden.
• Continue to cook in batches.

PINEAPPLE UPSIDE-DOWN PANCAKES

Steps:

• For pineapple:
• Melt butter with cinnamon stick in a large heavy skillet over medium heat. Cook until butter begins to brown, about 2 minutes. Add pineapple slices; cook until light golden brown, 4-5 minutes per side. Remove skillet from heat; add rum and brown sugar. Cook over medium-high heat until juices are thick and syrupy. Transfer pineapple to a plate; let cool. Reserve syrup.
• For pancakes:
• Preheat oven to 325°F. Set a wire rack on a rimmed baking sheet. Whisk first 4 ingredients in a large bowl. Add buttermilk and next 3 ingredients; whisk until smooth.
• Heat a griddle or large heavy skillet over medium heat. Lightly coat with nonstick spray. Working in batches, pour batter by 1/4-cupfuls onto griddle. Cook each pancake until golden brown and bubbles form on top, about 2 minutes. Top each pancake with a pineapple ring. Flip; cook until pancake is golden brown, about 2 minutes. Place pancakes on prepared rack and bake in oven until cooked through, about 5 minutes.
• Rewarm reserved pineapple syrup. Divide pancakes among plates; drizzle with pineapple syrup.

PINEAPPLE COCONUT PANCAKES

Steps:

• Mash the pineapple chunks with a fork, combine all ingredients except coconut.
• Spoon about 3 tbsp of batter onto hot, greased griddle. Top with some shredded coconut and spread about 1 more tbsp batter over coconut. while the first side is still cooking.
• Flip and brown second side. Repeat for rest of batter.
• Top warm pancakes with butter and more pineapple juice!