Soft Pineapple Pancakes Recipes

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PINEAPPLE UPSIDE-DOWN PANCAKES



Pineapple Upside-Down Pancakes image

Provided by Food Network

Categories     main-dish

Time 15m

Yield 4 pancakes

Number Of Ingredients 5

One 8-ounce can pineapple rings (4 rings per can)
1 tablespoon butter
2 tablespoons brown sugar
4 maraschino cherries
2 cups pancake batter, from a box mix or your favorite recipe

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.

HAWAIIAN PINEAPPLE PANCAKES



Hawaiian Pineapple Pancakes image

I created this recipe when I wanted pancakes for dinner and wanted a fruit to round out the meal of pancakes and sausage. All I had was pineapple and this came about. Everything to make this I had in my cabinet.

Provided by teetee830

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Banana Pancake Recipes

Time 1h20m

Yield 12

Number Of Ingredients 12

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 ½ cups coconut milk
2 eggs
1 tablespoon vegetable oil
½ cup crushed pineapple
1 medium banana, chopped
½ cup brown sugar
¼ cup butter
1 (8 ounce) can pineapple tidbits in juice, drained and juice reserved

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.

Nutrition Facts : Calories 217.5 calories, Carbohydrate 25.6 g, Cholesterol 41.2 mg, Fat 12 g, Fiber 1.2 g, Protein 3.5 g, SaturatedFat 8.2 g, Sodium 186.5 mg, Sugar 11.3 g

PINEAPPLE PANCAKES



Pineapple Pancakes image

Using pineapple juice instead of milk reduces the fat content and adds a wonderful tropical taste. The dried pineapple adds texture as well as concentrated flavor. Serve these hot with applesauce for a healthy breakfast. Dried pineapple is also a wonderful addition to green salads. From the "Cook's Encyclopedia"

Provided by Lorac

Categories     Breakfast

Time 25m

Yield 24 pancakes

Number Of Ingredients 7

1 cup whole wheat self-rising flour
1 cup self-raising flour
1 teaspoon ground cinnamon
1 tablespoon sugar
1 egg
1 1/4 cups pineapple juice
1/2 cup dried pineapple, chopped

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.

Nutrition Facts : Calories 30.7, Fat 0.3, SaturatedFat 0.1, Cholesterol 8.8, Sodium 69.3, Carbohydrate 6.2, Fiber 0.2, Sugar 1.9, Protein 0.8

PINEAPPLE PANCAKES



Pineapple Pancakes image

With tropical fruit mixed in and spooned on top of these light and fluffy pancakes, this breakfast will take you on a culinary vacation to Hawaii! Try this Pineapple Pancake recipe for a better-than-diner breakfast.

Provided by BHG Test Kitchen

Time 18m

Number Of Ingredients 16

2 cup all-purpose flour
2 tablespoon brown sugar
1 tablespoon baking powder
0.25 teaspoon baking soda
0.25 teaspoon salt
2 eggs, slightly beaten
1 ounce crushed pineapple (juice pack)
0.75 cup milk
0.25 cup margarine or butter, melted
1 Pineapple-Ginger Sauce
0.75 cup packed brown sugar
2 tablespoon cornstarch
0.75 cup unsweetened pineapple juice
0.25 cup balsamic vinegar or white wine vinegar
1.5 teaspoon ginger root, grated
0.25 teaspoon salt

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.

Nutrition Facts : Calories 94 kcal, Carbohydrate 14 g, Cholesterol 22 mg, Protein 2 g, SaturatedFat 1 g, Sodium 135 mg, Fat 3 g, UnsaturatedFat 0 g

PINEAPPLE UPSIDE-DOWN PANCAKES WITH VANILLA CREAM SAUCE



Pineapple Upside-Down Pancakes with Vanilla Cream Sauce image

You haven't had pancakes until you've had these pineapple upside-down pancakes! Some of the most delicious things you will ever eat for breakfast!

Provided by Nick Parker

Categories     Pancakes

Time 40m

Yield 10

Number Of Ingredients 12

2 cups heavy cream
3 tablespoons white sugar
2 teaspoons vanilla extract
½ cup unsalted butter, softened
1 tablespoon ground cinnamon
1 tablespoon brown sugar
2 cups pancake mix
1 cup milk
2 large eggs
1 tablespoon unsalted butter, or more as needed
1 cup finely chopped fresh pineapple
¼ cup granulated sugar

Steps:

  • Heat cream, sugar, and vanilla for sauce in a saucepan over medium-high heat until boiling. Reduce heat and simmer, stirring frequently, until thickened, 2 to 4 minutes. Remove from the heat and pour into a small pitcher for serving. Set aside at room temperature until ready to serve.
  • Mix butter, cinnamon, and brown sugar together until well combined; set cinnamon butter aside.
  • Stir pancake mix, milk, and eggs together until blended. Let sit for 5 minutes.
  • Preheat a griddle to 350 degrees F (175 degrees C). Butter the surface, then working in batches as needed, ladle 1/2 cupfuls of batter for each pancake onto the hot griddle. Sprinkle a heaping tablespoon chopped pineapple on top of each one. Cook until the edges appear dry and the surface of the batter is no longer glossy, 2 to 4 minutes. Sprinkle a pinch or two of sugar onto each pineapple and flip. Cook until pancake is cooked through and pineapple is caramelized, another 2 to 4 minutes. Place pancakes on a plate in a warm oven and repeat the process to cook remaining pancakes.
  • Serve pancakes with a dollop of cinnamon butter and vanilla creme sauce over top.

Nutrition Facts : Calories 429.9 calories, Carbohydrate 35.9 g, Cholesterol 131.8 mg, Fat 30 g, Fiber 0.6 g, Protein 5.6 g, SaturatedFat 18.1 g, Sodium 431.1 mg, Sugar 13.1 g

PINEAPPLE UPSIDE DOWN PANCAKES RECIPE BY TASTY



Pineapple Upside Down Pancakes Recipe by Tasty image

Here's what you need: flour, baking powder, baking soda, salt, sugar, milk, vanilla extract, butter, brown sugar, spiced rum, canned pineapple ring with juice, maraschino cherry

Provided by Jordan Kenna

Categories     Breakfast

Yield 4 servings

Number Of Ingredients 12

2 cups flour
2 teaspoons baking powder
1 ½ teaspoons baking soda
½ teaspoon salt
¼ cup sugar
1 ½ cups milk
½ teaspoon vanilla extract
½ cup butter, 1/4 cup (55g) melted, plus additional for frying
¼ cup brown sugar
1 ½ fl oz spiced rum, optional
20 oz canned pineapple ring with juice, 1 can, we got about ½ cup (180 ml) of juice once separated from the fruit
maraschino cherry

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!

Nutrition Facts : Calories 659 calories, Carbohydrate 96 grams, Fat 24 grams, Fiber 3 grams, Protein 9 grams, Sugar 40 grams

PINEAPPLE UPSIDE-DOWN PANCAKES



Pineapple Upside-Down Pancakes image

Categories     Rum     Fruit     Breakfast     Brunch     Vegetarian     Low Cal     Low Sodium     Tropical Fruit     Pineapple     Spirit     Buttermilk     Bon Appétit     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes eight 4" pancakes

Number Of Ingredients 16

Pineapple:
1 tablespoon unsalted butter
1 cinnamon stick, broken in half
1 large pineapple, peeled, cut into eight 1/2" rounds, cored
3/4 cup dark rum
1/4 cup (packed) dark brown sugar
Pancakes:
1 cup all-purpose flour
3 tablespoons sugar
1 teaspoon baking soda
3/4 teaspoon kosher salt
1 cup buttermilk
1 large egg
2 tablespoons unsalted butter, melted
1/2 teaspoon vanilla extract
Nonstick vegetable oil spray

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.

UPSIDE-DOWN PINEAPPLE PANCAKES WITH PINEAPPLE COCONUT SYRUP



Upside-Down Pineapple Pancakes With Pineapple Coconut Syrup image

From my favorite cookbook by Marie Simmons, Pancakes A to Z. She credits this recipe to Chef Philippe Padovani from the Manele Bay Hotel. Similar to a pineapple upside-down cake but now you can call it breakfast! ;) Fresh or canned pineapple rings can be used and Marie suggests using two 6-inch nonstick skillets so you can make both pancakes at the same time. Or using one pan, make the first pancake & just repeat the process for the second. Posted for ZWT 5 Caribbean region.

Provided by Tinkerbell

Categories     Breakfast

Time 20m

Yield 2 6-1/2 inch pancakes, 2 serving(s)

Number Of Ingredients 15

1 cup all-purpose flour
1 teaspoon sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons unsweetened flaked coconut (available in health-food aisle of most major grocery stores)
4 tablespoons unsalted butter
3/4 cup buttermilk
1/4 cup whole milk
1 large egg
2 tablespoons light brown sugar, packed
4 canned pineapple rings, halved (reserve the juice for syrup)
1/2 cup unsweetened pineapple juice (reserved from pineapple rings)
1 tablespoon cornstarch
1/2 cup coconut milk (preferably unsweetened)
1/2 cup milk

Steps:

  • Sift together, flour, sugar, baking soda and salt into a large bowl. Add the coconut.
  • Melt 2 Tablespoons of the butter in a medium sized bowl then whisk in buttermilk, milk and eggs until blended.
  • Add wet ingredients to the dry ingredients and stir just until combined. Do not overmix.
  • Preheat oven to 450° with a rack on the bottom.
  • Ready two oven proof 6-inch nonstick skillets by melting one tablespoon of the remaining butter in each pan over low heat.
  • Sprinkle 1 tablespoon of the brown sugar into each skillet & heat, stirring, until bubbling.
  • Arrange 4 halved pineapple rings in the bottom of each skillet and heat until the butter is sizzling.
  • Add half the batter to each skillet and bake in the oven until their tops are firm when pressed lightly with the fingertips. About 5-6 minutes.
  • Invert pancakes onto a plate.
  • Serve with Pineapple Coconut Syrup (below).
  • For Syrup:.
  • Combine the pineapple juice and cornstarch in a small saucepan and stir until blended.
  • Add the coconut milk and milk.
  • Heat, stirring gently, until mixture thickens slightly.
  • Remove from heat.
  • Serve warm or at room temperature.

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From jackiem.com.au


PINEAPPLE UPSIDE DOWN PANCAKES - FOOD REPUBLIC
2012-05-19 To assemble: Heat a lightly oiled frying pan over medium high heat. Using a 3” ring mold and a 4oz ladle spoon, pour pancake batter into the ring mold. Add cooled pineapple to each ring mold. Cook until pancake bottoms are golden brown on one side. Flip the pancake and remove the ring mold. Cook through, and transfer to a plate.
From foodrepublic.com


EASIEST EVER PINEAPPLE CAKE (5 INGREDIENTS) - SPEND WITH ...
2022-04-07 This recipe is so simple, it bakes in less than 30 minutes! Combine dry ingredients, stir in the eggs, and pineapple per the recipe below. Spread the cake batter into a prepared 9×13 pan. Bake until a toothpick comes out clean. Top with whipped cream or even cream cheese frosting. Sprinkle with chopped nuts or top with pineapple chunks if desired.
From spendwithpennies.com


PINEAPPLE UPSIDE DOWN PANCAKES RECIPE - GRANDBABY CAKES
2015-04-30 Instructions. In a large bowl, whisk together flour, baking powder, and 1/4 cup of brown sugar until well mixed. Next whisk in Safest Choice eggs, buttermilk (or coconut milk), melted butter, vanilla extract and cinnamon until batter just …
From grandbaby-cakes.com


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