Pineapple Upside-Down Pancakes with Vanilla Cream Sauce

Take your ordinary pancake breakfast to a whole new level with these pineapple upside-down pancakes. You may never go back to plain pancakes again!

• Preparation Time: 10 mins
• Cooking Time: 25 mins
• Total Time: 35 mins
• Calories: 430 Calories

Ingredients

• 2 teaspoons vanilla extract
• 1 cup milk
• 3 tablespoons white sugar
• 1 tablespoon ground cinnamon
• 2 large eggs
• ½ cup unsalted butter, softened
• 1 tablespoon brown sugar
• 2 cups heavy cream
• 1 tablespoon unsalted butter, or more as needed
• 2 cups pancake mix
• ¼ cup granulated sugar
• 1 cup finely chopped fresh pineapple

Recipe Instructions

Step 1

Heat cream, sugar, and vanilla for vanilla cream sauce in a saucepan over medium-high heat until boiling. Reduce heat and simmer, stirring frequently, until thickened, 2 to 4 minutes. Remove from the heat and pour into a small pitcher for serving. Set aside at room temperature until ready to serve.

Step 2

Mix butter, cinnamon, and brown sugar for cinnamon butter together until well combined; set aside.

Step 3

Stir pancake mix, milk, and eggs for pancakes together until blended. Let sit for 5 minutes.

Step 4

Preheat a griddle to 350 degrees F (175 degrees C). Butter the surface, then working in batches as needed, ladle 1/2 cupfuls of batter for each pancake onto the hot griddle. Sprinkle a heaping tablespoon chopped pineapple on top of each one. Cook until the edges appear dry and the surface of the batter is no longer glossy, 2 to 4 minutes. Sprinkle a pinch or two of sugar onto each pineapple and flip. Cook until pancake is cooked through and pineapple is caramelized, another 2 to 4 minutes. Place pancakes on a plate in a warm oven and repeat the process to cook remaining pancakes.

Step 5

Serve pancakes with a dollop of cinnamon butter and drizzle vanilla cream sauce over top.