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Saturday Morning Breakfast: Pineapple Upside-Down Pancakes
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!
See Where the Credit is Due!
- Snooze, an A.M. Eatery
Snooze an AM Eatery, a breakfast and lunch restaurant and eatery focused on energetic atmposhpere, engaging service and above all innovative while comforting food. Established in Denver, Colorado in 2006 and engaged in our communities from...
- 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
Find More Exciting Pancake Recipes!
- 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.
- 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.
- 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.
- 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.
- 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.
- Put it all together! Serve your sweet pineapple upside-down pancakes smothered in cinnamon butter and drizzled with warm vanilla cream.
After all this hard work, enjoy the wonderful food and even better company before you!