Pineapple Upside Down Pancakes
These pineapple upside down pancakes are the perfect mix of nostalgia and freshness—with tropical vibes and all the cozy breakfast feels. Sweetened naturally with Agave In The Raw®, they’re an easy and fun twist on a classic pancake recipe.
Servings 2 servings
Equipment
- 1 Griddle or your favorite griddle pan
Ingredients
- 2 cups of your favorite pancake mix
- Water amount per package instructions—substitute with sparkling water
- ¼ cup Agave In The Raw® plus 1 tbsp for griddle
- Splash of pineapple juice about 2–3 tbsp
- 6 pineapple rings canned or fresh
- 6 maraschino cherries
- Shredded coconut for garnish
- Pineapple syrup or extra agave for serving
Instructions
Make the pancake batter:
- In a medium bowl, prepare your pancake mix according to package instructions, but use sparkling water instead of still. Add in ¼ cup of Agave In The Raw® and a splash of pineapple juice. Mix until smooth but slightly lumpy—don’t overmix! Let the batter rest for 10 minutes.
Caramelize the pineapple:
- Preheat your griddle to medium heat. Add a tablespoon of Agave In The Raw® and place the pineapple slices directly on the griddle. Let them caramelize on each side for about 2 minutes or until lightly golden.
Assemble and cook:
- Drop a cherry in the center of each pineapple ring. Then, carefully spoon ¼ cup of pancake batter directly over each pineapple slice, covering the top. Cook for about 2–3 minutes or until bubbles start to form. Flip and cook another 2–3 minutes or until both sides are golden brown and cooked through.
Serve:
- Garnish with a sprinkle of shredded coconut, a drizzle of agave or your favorite pineapple maple syrup, and serve warm.
Notes
Really allow the pineapples to caramelize as when they cook they get slippery so they might stick to the spatula. Spray the spatula with cooking spray so it's non stick and get ready to flip like you mean it! I had a few ugly pancakes because my pineapple was sticking to my spatula so take your time and flip it smoothly.