Delicious Pineapple Pancake Delight

Category: Start Your Day Right

Start by melting butter with brown sugar and let it bubble. Toss in pineapple slices and cherries. Mix pancake batter, pour it over the fruit, let it bubble, flip carefully, and enjoy warm.
Clare Greco
Updated on Sat, 31 May 2025 18:15:23 GMT
Caramelized Pineapple Pancakes Save
Caramelized Pineapple Pancakes | homebitesbyana.com

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.
Stack of Caramelized Pineapple Pancakes Save
Stack of Caramelized Pineapple Pancakes | homebitesbyana.com

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.

Homemade Pineapple Pancake Stack Save
Homemade Pineapple Pancake Stack | homebitesbyana.com

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.

Tropical Pancake Treats

Soft buttermilk pancakes draped with golden caramelized pineapple slices and cherries. A clever spin on the classic treat, made for morning fun!

Prep Time
10 min
Cooking Time
15 min
Total Time
25 min
By: Ana

Category: Breakfast & Brunch

Skill Level: Intermediate

Cuisine: American

Yields: 4 Servings (4 pancakes)

Dietary Preferences: Vegetarian

Ingredients

→ Topping Ingredients

01 4 maraschino cherries
02 4 slices of pineapple (canned or fresh)
03 1/4 cup packed brown sugar
04 3 tablespoons unsalted butter

→ Pancake Mix

05 1 tablespoon granulated sugar
06 1 teaspoon baking powder
07 2 tablespoons melted butter
08 1 large egg
09 1 cup plain flour
10 3/4 cup buttermilk
11 1/4 teaspoon salt
12 1/2 teaspoon baking soda

Steps

Step 01

Heat up 3 tablespoons of butter in a large skillet on medium. Once it’s fully melted, mix in the brown sugar. Keep stirring until bubbly and melted, which should take around a minute.

Step 02

Add the pineapple slices to the bubbling sugar mixture and pop a cherry in the hole of each. Let them cook for about 2 minutes to caramelize. Use a slotted spoon to carefully remove the pineapple and cherries, but keep the caramel sauce in the pan.

Step 03

Combine the flour, sugar, baking soda, baking powder, and salt in a medium-sized bowl. In another bowl, whisk the buttermilk, egg, and melted butter together until it’s nice and smooth.

Step 04

Pour the wet mixture into the dry ingredients. Stir them together just until they’re mixed, but don’t overdo it—some small lumps are okay!

Step 05

Put the pineapple slices with their cherries back into your skillet with the caramel sauce. Use about 1/4 cup of the pancake batter to pour over each pineapple, fully covering them.

Step 06

Cook for around 2-3 minutes. The batter will bubble, and the edges will start looking dry. Flip them gently and cook for another 1-2 minutes till golden brown and fully cooked.

Step 07

Transfer each pancake to your plate using a spatula. Flip it upside down so the pineapple faces up, and add any leftover caramel sauce over the top. Serve warm right away.

Notes

  1. Enjoy the tropical sweetness of pineapple and cherries with the fluffiness of pancakes.
  2. Make sure to drain canned pineapple slices well before using when opting for those.
  3. Want more flavor? Stir in 1/2 teaspoon of vanilla extract to the pancake batter.

Required Equipment

  • Non-stick skillet
  • Bowls for mixing
  • Whisk or fork for blending
  • Measuring tools (cups and spoons)
  • Spatula for flipping
  • Slotted spoon for removing fruit

Allergen Information

Review each ingredient for potential allergens and consult a healthcare professional if needed.
  • Includes milk ingredients (like buttermilk and butter)
  • Made with eggs
  • Uses wheat-based flour (gluten present)

Nutrition Facts (Per Serving)

These details are for informational purposes only and don’t replace medical advice.
  • Calories: 320
  • Fat: 14 g
  • Carbs: 45 g
  • Protein: 6 g