The scent of golden pancakes sizzling in a skillet takes me back to weekend mornings filled with laughter and warmth. These Pineapple Upside Down Pancakes are not only incredibly easy to prepare but also come together in about 20 minutes, making them a delightful breakfast choice. The combination of juicy pineapples, sweet cherries, and fluffy pancake batter creates a mouthwatering treat that everyone will enjoy.
This recipe is perfect for families, brunch gatherings, or anyone looking to elevate their pancake game. It’s a great option for a quick weekend breakfast or a special weekday treat. These pancakes are best served fresh, but you can store any leftovers in an airtight container for a few days.
Why You’ll Love This Recipe
- The juicy pineapple and cherry toppings add a tropical twist to classic pancakes.
- The fluffy texture of the pancakes contrasts beautifully with the caramelized brown sugar.
- You can whip these up in just 20 minutes, perfect for busy mornings.
- The simple ingredients make it easy to create a delicious breakfast without a lot of fuss.
What You’ll Need
Gather these ingredients to create your delicious pancakes.
For the Pancakes
- 2 cups Bisquick
- 1 cup milk
- 2 eggs
For the Toppings
- 1 (20 ounce) can of pineapple slices, drained and patted dry
- 8-10 maraschino cherries, stems removed
- 1/4 cup brown sugar
For Cooking
- Butter or non-stick cooking spray (for greasing the pan)
- Maple syrup (for serving)
- Whipped topping (optional)
Use fresh pineapple for a more intense flavor.
Substitutions & Swaps
- Use whole milk or almond milk for dairy-free options.
- Substitute brown sugar with coconut sugar if preferred.
- Swap Bisquick with a gluten-free pancake mix for gluten-free pancakes.
- Maple syrup can be replaced with honey or agave syrup.
How to Make It
Let’s make these delightful pancakes step by step.
Preheat the Skillet
Preheat a large skillet to medium-low heat to get ready for cooking.
Prepare the Ingredients
While it’s heating up, drain the pineapples and pat them dry with paper towels.
Mix the Batter
In a large bowl, whisk together the Bisquick, milk, and eggs until well combined.
Grease the Skillet
Grease your skillet with butter or cooking spray, ensuring even coverage.
Cook the Pancakes
Add about 1/4 cup of pancake batter to the pan. Allow it to cook for about 2 minutes, and then add a pineapple slice and a cherry to the center; sprinkle with brown sugar and continue cooking for another minute.
Flip and Finish Cooking
Carefully flip the pancake and cook for another 2-3 minutes until golden brown. Repeat with the remaining batter.
Serve
Serve the pancakes warm with maple syrup and whipped cream, if desired! YUM.
How to Store It
Fridge: Store in an airtight container for up to 3 days.
Freezer: Yes, layer with parchment paper for easy separation.
Reheat: Microwave on high for 30 seconds to 1 minute.
Tips for Best Results
- Ensure the pineapple slices are well-drained to prevent soggy pancakes.
- Cook the pancakes with patience; a medium-low heat ensures even cooking.
- Don’t overcrowd the skillet to allow for easy flipping.
- Experiment with adding a dash of cinnamon to the batter for added flavor.
Serving Suggestions
- Serve alongside crispy bacon for a satisfying breakfast.
- Pair with fresh fruit for a complete meal.
- Great for brunch gatherings with family and friends.
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