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–+ servings
three golden brown pineapple upside down pancakes on a white plate surrounded by pineapple chunks

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. These are the best pineapple pancakes, quick enough for weekdays yet special enough for holiday brunch.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American
Servings 12 pancakes
Calories 168 kcal

Equipment

Ingredients
  

  • 1½ cups all purpose flour or cup-for-cup gluten-free baking mix
  • 1½ tablespoons baking powder
  • ¼ cup brown sugar packed
  • 1 pinch cinnamon
  • 1⅓ cups coconut milk full fat, stirred well
  • 3 tablespoons vegetable oil
  • 1 teaspoon vanilla bean paste or equal amount pure vanilla extract
  • 16 slices Pineapple rings this is 2 cans, well drained
  • 16 Maraschino cherries without the stems

Instructions
 

  • Add the flour, baking powder, sugar, and cinnamon to a large bowl and stir until well combined.
  • 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.
  • 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.
  • Heat the griddle to 350ºF (or medium heat) and spray it with butter-flavored cooking spray. Once the griddle is hot, 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 slice. Cook for 2-4 minutes, or until deep golden brown on the edges. Flip and cook for another 2-4 minutes.
  • Repeat steps 4 & 5 until the batter is used up.

Notes

Nutrition facts assume 12 pancakes, but your batter may make more or fewer, depending on how accurately you measured and how big you make your pancakes.

Nutrition

Calories: 168kcal | Carbohydrates: 21g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Sodium: 164mg | Potassium: 81mg | Fiber: 1g | Sugar: 8g | Vitamin A: 4IU | Vitamin C: 0.4mg | Calcium: 103mg | Iron: 2mg
Keyword cherry, pancakes, pineapple, vegan
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