Pineapple Upside Down Pancakes From Scratch

These pineapple upside down pancakes from scratch are soft, fluffy, and filled with sweet pineapple in every bite. This fluffy pancakes recipe shows you how to make pancakes without eggs, creating easy homemade pancakes that are vegan and egg free. You'll get the best pineapple pancakes that are quick enough for weekdays yet special enough for holiday brunch. Pin this recipe so you always have how to make pancakes from scratch ready for your next breakfast or brunch!

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Why this is the best pineapple upside down pancakes recipe

This is a quick and easy breakfast or brunch recipe. Mix the dry ingredients and wet ingredients, combine them, and use a measuring cup to pour it on the griddle. That's all there is to it!

These pineapple pancakes are delicious! The combination of juicy cherries, sweet pineapple, and warm vanilla makes this a breakfast treat that will delight both kids and adults alike. You won't want to stop at one!

Most of the ingredients for this easy recipe are common and easy to find. You probably have most of the simple ingredients to make this easy pineapple pancake recipe already in your pantry. I prefer to use vanilla bean paste in pancakes, which I buy on Amazon, but you can substitute vanilla extract if you need to.

The ingredients for pineapple upside down pancakes are inexpensive. Flour, sugar, canned pineapple - these are super cheap ingredients! I think this recipe cost me less than $6 total.

Pineapple upside down pancakes are allergy-friendly and great for special diets. As written, this recipe is soy-free, dairy-free, nut-free, and egg-free. Using a cup-for-cup gluten-free baking mix will make it gluten-free as well. It is naturally vegan and appropriate for all vegetarian diets.

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What you'll need to make pineapple upside down pancakes from scratch

Equipment

• Electric griddle - I have an electric griddle with a temperature control, and I love it. If you don't have one, you can use a regular griddle or even a large flat-bottom skillet.
• Butter-flavor cooking spray - Alternately, you can use plain butter, coconut oil, or vegetable oil. I don't recommend olive oil as it will give your pancakes an odd flavor.

Ingredients

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See the printable recipe card at the bottom of the page for all measurements and nutritional information.

• All purpose flour or cup-for-cup gluten-free baking mix - This gives the pancakes structure.
• Baking powder - This makes the pancakes rise and get fluffy. The longer you let the batter sit, the fluffier your pancakes will be.
• Packed brown sugar - This gives the pancakes a rich, sweet flavor that is reminiscent of pineapple upside down cake.
• Ground cinnamon - You won't taste this in the pancakes but it will give them a little extra flavor that is really nice.
• Full fat coconut milk - This comes in a can. When you open the can, there will be a very thick layer of cream at the top and a thin, almost watery liquid underneath. It is necessary to stir all this together very well so that it's a uniform white liquid without clumps of cream. Only measure it after it's been completely blended.
• Vegetable oil - If you have coconut oil, that is really nice in these pancakes, but you don't need to buy it. Plain vegetable oil is just fine.
• Vanilla bean paste - I love vanilla bean paste because it's concentrated vanilla extract with actual ground-up vanilla beans added back in. (The beans are removed when making vanilla extract.) If you don't have paste, you can substitute pure vanilla extract but you may need to use a little more to get the same flavor.
• Pineapple rings - You will need one ring per pancake. When I made this recipe, I made 13 pancakes, so I used 13 pineapple rings. If you make your pancakes smaller than mine or if you use more liquid, you may end up needing more than 16 rings. There are 8 pineapple rings in one can. Make sure you drain these.
• Maraschino cherries - Remove the stems. If you don't like cherries, you can leave these out.

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How to make pineapple upside down pancakes

1. Add the flour, baking powder, sugar, and cinnamon to a large bowl and stir until well combined.
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2. Add the coconut milk (well stirred), vegetable oil, and vanilla to a small bowl or a large measuring cup and stir. Then, add the mixture to the dry ingredients and stir until well combined, ensuring there are no dry spots.
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3. The batter should be very thick. For less fluffy pancakes, use the batter immediately. For more fluffy pancakes, allow the batter to rest and rise for 5-10 minutes.
4. Heat the griddle to 350ºF (or medium heat). Once the griddle is hot, spray it with butter-flavored cooking spray and pour a heaping ¼ cup of the batter onto the griddle, then immediately add one pineapple slice on top, pressing down gently so the slice is centered in the batter. Drop one maraschino cherry into the center of the pineapple ring. If making multiple pancakes at once, pour all the batter out first then go back and add all the fruit.
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5. Cook each pancake for 2-4 minutes, or until deep golden brown on the edges. Flip and cook for another 2-4 minutes. (Don't go by the "flip when there are bubbles" test on these - they will fall apart.)
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6. Repeat steps 4 & 5 until the batter is used up.
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7. Serve hot with maple syrup, a sprinkle of powdered sugar, and whipped cream, if desired.
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Cook's tips

Because these pancakes are naturally vegan and have no eggs, they are a little bit fragile. You really need to wait until the edges are deep golden brown or else the pancakes will fall apart when you try to flip them.

The longer you let the batter rise, the fluffier your pancakes will be. (Up to a point. You shouldn't let the batter sit for more than 10-15 minutes.)

Make sure you drain the pineapple rings. The batter is thick and will absorb some pineapple juice, but if the pineapple rings are too wet, the pancakes will fall apart when you try to flip them.

If you prefer to make your pineapple upside down pancakes with pancake mix, add a tablespoon or two of brown sugar and a pinch of cinnamon to the batter. Consider replacing any liquid required with coconut milk.

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Variations and substitutions

You can easily make these pineapple upside down pancakes gluten-free by substituting a cup for cup gluten-free baking mix in place of the all-purpose flour.

These from-scratch pancakes are slightly sweet and would pair well with any fruit. Try some apple rings or sprinkle some diced pears or peaches or whole raspberries into the batter immediately after pouring it onto the griddle.

You can leave the cherries out if you don't care for them.

You can use coconut oil in place of the vegetable oil.

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Storing leftovers

These pancakes should be stored in the refrigerator in an airtight container for up to 5 days. They can be reheated for a few seconds in the microwave.

You can freeze pineapple upside down pancakes. Place them in the freezer on a baking sheet in a single layer until they are no longer sticky. Place a square of parchment paper between each one (they're not sticky so this is just precautionary) and then place the stack into a zippered freezer bag. They will stay good for a month or so. Reheat from frozen in the microwave.

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Try these delicious pancake recipes

• Bananas Foster Pancakes
• Fruity Pebbles Pancakes
• Pumpkin Pie Pancakes
• Carrot Cake Pancakes
• Apple Ring Pancakes
• Lucky Charms Pancakes
• Air Fryer Pancakes
• German Pancake - This is also called a Dutch Baby.
• Pancake Tacos
• How to Make Boxed Pancake Mix Better
• How to Reheat Pancakes (5 Ways!)

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