
Sun-kissed pineapple rings caramelized until golden and topped with bright cherries land on pillowy buttermilk pancakes for a breakfast that puts you in a good mood. I threw these together last year when winter just wouldn't quit and we all needed a bit of summer on our plates. Total fluke—I had pineapple that had to be used and got curious if those flavors from the classic cake would work in pancake form. The first time I flipped one and saw all that shiny fruit underneath, my kitchen straight-up smelled like vacation, and the pancakes looked straight out of a fancy coffee shop.
Last month, my friend Mike showed up out of nowhere while these were cooking. The smell kept him lingering in the kitchen, dropping hints until I offered him a stack. Three pancakes later, he was texting his wife to grab the ingredients at the store. People always go wild for these little spins on the usual breakfast stuff.
Luscious Ingredients
- Butter - Real butter makes a world of difference in both taste and texture for the caramel and the pancakes. Salted or unsalted both work—just skip extra salt if you use salted.
- Maraschino cherries - These add pops of color and a playful look on top. My kids always argue over the last cherry, so toss a few extras in. Dry them before using so you don't end up with a pink mess.
- Brown sugar - The magic maker for that sticky, luscious caramel. Dark brown gives you a bolder taste, but light works if that's what you've got. It melts down with the butter into a sauce that soaks all the way through.
- Buttermilk - Makes your pancakes incredibly soft with the perfect tang to balance that sticky caramel. Don't swap in regular milk if you can help it. If you need a hack, let regular milk chill with a splash of lemon or vinegar for five minutes.
- Pineapple rings - Canned is the way to go—no need to mess with a fresh one. Just drain and pat dry, so they caramelize instead of steaming. Each ring is just right for a single pancake.

Simple Step-by-Step
- Serving Tips:
- These taste best super fresh, when the caramel's hot and sauces everything. Trying to feed a crowd? You can keep the finished pancakes warm in a 200°F oven, but don't let them stay in there longer than about a quarter of an hour or they'll lose their magic.
- Batter Tips:
- Don't stir your batter to death—mix until the flour is just wet, lumps and all. Smooth batter makes tough pancakes. If your batter looks too thick, add a splash more buttermilk so it pours off your spoon without clumping.
- Flipping Tricks:
- Don't get nervous about turning these over. Wait until there are bubbles and the edges look set. Flip with one bold motion. Fruit might stick now and then—just pop it back on top, no harm done.
- Pan Choice:
- Non-stick pans will make this way less stressful, but a well-loved cast iron is awesome too if you keep an eye on things. Go for about an 8-inch skillet per pancake, or pull out the big one if you want to make a monster pancake.
- Caramel Tips:
- Keep your burner on medium-low so the butter and sugar don't burn. Let everything melt together and turn a deep golden shade, but if you see smoke, you've cranked it too high.
My first go with these was a total mess because I flipped too soon and my pancake exploded everywhere. Now I just wait until the whole thing is bubbling before taking the leap. My daughter likes to get creative and makes all sorts of faces with the pineapples and cherries—that's our new Saturday ritual.
Tasty Pairings
They’re killer with savory stuff. Pair a few with crispy bacon for a sweet and salty combo that’s just awesome. For wow-factor brunches, I swap syrup for vanilla yogurt—it's tangy and cuts the sweetness in the best way. Sprinkle on toasted coconut for an over-the-top tropical boost.
Fun Spins
We’ve mixed it up a million ways over time. Swap the pineapple for banana slices for easy bananas foster vibes. Toss in blueberries for big purple bursts. Come autumn, caramelize thin apple slices in cinnamon sugar for a cozy twist. My husband dumps a splash of bourbon into the caramel if it’s just us (grownups only, obviously).
Shortcut Mornings
Making a big batch? Mix your dry ingredients the night before to make things easier. You can whisk the wet stuff together (but leave out the egg) and stash it in the fridge. In a pinch, just make regular pancakes and top them with hot canned pineapple pie filling—not exactly the same, but way faster on a crazy morning.

I've served up these pineapple pancakes for everything from slow Saturdays to birthday breakfasts. That moment you flip one and see the glistening fruit never gets old—it really feels a bit like breakfast magic. My nephew promised he'd never eat pineapple but polished off his plate in record time after a taste. The easiest tricks often make the best memories, and you don't need to wear a chef’s hat or lose your whole morning to make something this good.
Recipe FAQs
- → Can I use regular milk instead of buttermilk?
- Sure! Just mix in 2 teaspoons of lemon juice or vinegar to regular milk and wait for a few minutes. Another option is thinning yogurt with a bit of milk.
- → How do I stop the pancakes from sticking when turning them?
- Use a high-quality non-stick skillet, and make sure the pineapple slices are well-coated in caramel. A quick spritz of cooking spray on the pineapple tops before adding batter can also help.
- → Can these be made early and saved for later?
- They’re yummiest when fresh, with warm gooey caramel. But you can mix the batter ahead and leave it in the fridge for up to a day—just stir it before using!
- → What should I serve alongside these pancakes?
- They’re already sweet on their own, but a little whipped cream, powdered sugar dust, or ice cream turns them into a showstopper. For a savory twist, serve with crispy bacon or sausage.
- → Is fresh pineapple okay instead of canned?
- Of course! Cut fresh pineapple into thick slices, removing the core. It might release more juice than canned, so just cook it a bit longer to get it caramelized nicely.