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Saturday Morning Breakfast: Pineapple Upside-Down Pancakes

Updated on October 16, 2012
Pancakes, DO sound delicious, don't they? Try these!
Pancakes, DO sound delicious, don't they? Try these! | Source

The Backstory

After breakfast at Snooze, a Colorado-based breakfast restaurant (whose dishes are to die for!) I just had to mimic the pineapple upside-down pancakes that we tried there. My husband loves pineapple so this was a special "I love you, dear" treat. Unfortunately, I can't take credit for this recipe, as I've scoured the internet and combined multiple recipes to come up with the (hopefully) perfect Pineapple Upside-down Pancake recipe!

Cast your vote for Pineapple Upside-Down Pancakes

Ingredients

  • 1 teaspoon nutmeg
  • 3 tablespoons cinnamon sugar
  • store-bought pancake batter
  • 1 stick butter
  • 1 cup heavy whipping cream
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup brown sugar, packed tightly
  • 2 teaspoons cinnamon
  • 1 can pineapple, crushed
Carmelizing Pineapples!
Carmelizing Pineapples! | Source

Instructions

  1. First, prepare the cinnamon butter. You'll need to mix 4 tbsp softened (not melted) butter, 2 tbsp sugar, 2 tsp cinnamon. I found that doing this with a knife and repeatedly folding the mixture was the best method. Refrigerate to harden while preparing the rest of the dish.
  2. The vanilla cream will serve as your syrup for these glorious pancakes. Combine 1 cup heavy whipping cream, 2 tablespoons granulated sugar, and 1 teaspoon vanilla extract in a small saucepan over med heat. Simmer for 5-10 minutes until sugar is completely dissolved and cream thickens slightly.
  3. Prepare the pancakes while your vanilla cream simmers. In a large bowl, prepare the pancake batter according to package directions. Add the nutmeg and a tablespoon of cinnamon sugar for a hint of sweetness! Set aside.
  4. Now it's time to carmelize those pineapples! Melt 4 tbsp. butter over med-high heat. Add 1/2 cup (packed tightly) brown sugar and 2 tsp. cinnamon, stirring until mixture bubbles. Add the can of pineapple and cook for an additional 3-5 minutes or until mixture thickens slightly.
  5. Using a measuring cup, scoop the pancake batter onto a large skillet over medium heat. Liberally spoon your caramelized pineapple mixture on top of the pancake batter that's already on the skillet, and, when the pancakes begin to bubble, flip. Cook until they are done, and if you are making many, then keep them in a warm oven while you finish.
  6. Put it all together! Serve your sweet pineapple upside-down pancakes smothered in cinnamon butter and drizzled with warm vanilla cream.

Enjoy!

After all this hard work, enjoy the wonderful food and even better company before you!

Comments

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    • Esmeowl12 profile image

      Cindy A. Johnson 5 years ago from Sevierville, TN

      Sounds yummy!

    • wizardofodds profile image
      Author

      Kayla Brown 5 years ago from Wichita, Kansas

      Thank you all for your positive support! I am having so much fun with Hubpages!

    • Crystal Tatum profile image

      Crystal Tatum 5 years ago from Georgia

      These look great. I could probably eat 20! Great recipe and welcome! Voted up.

    • profile image

      kelleyward 5 years ago

      Wow this looks amazing! Welcome to hubpages. I'm happy to be a new follower of yours! Take care, Kelley

    • randomcreative profile image

      Rose Clearfield 5 years ago from Milwaukee, Wisconsin

      This sounds delicious! What a great take on a couple classic recipes. Thanks for sharing this.