Breakfast
Fresh Pineapple Pancakes
Fresh pineapple rings are caramelized in the skillet and then covered in fluffy pancake batter for delicious pineapple pancakes that make a perfectly sweet summer breakfast!
INGREDIENTS
- 6 pineapple rings, thinly sliced (see notes)
- 2 eggs (large)
- 1 c Greek yogurt
- 1 tsp vanilla
- 2 tsp maple syrup (or honey)
- 1/4 c milk (or non-dairy milk)
- 1 c flour (can use gluten free flour)
- 1 tbsp baking powder
- 2 tbsp unsalted butter (for greasing the skillet)
INSTRUCTIONS
- In a large bowl, whisk together the eggs, Greek yogurt, vanilla, maple syrup, and milk.
- Add in the flour and baking powder. Mix lightly just until the dry ingredients are incorporated into the wet ingredients. It's ok if a few lumps remain.
- Heat a skillet over medium flame. Melt 1/2 tbsp of butter in the pan. Lay one pineapple ring on top of the melted butter, and cook for about a minute until the pineapple softens. Flip the pineapple over. Keep it in the center of the pan.
- Carefully pour 1/2 c of pancake batter on top of the pineapple, spreading it in a circle so that the pineapple is completely covered.
- Cook the pancake, without touching it, for 2-3 minutes until bubbles start to form on the surface, especially in the center. You want to make sure the pancake is cooked through before flipping. See the notes section for pancake cooking tips!
- Once a few bubbles pop through the surface, use a flat spatula to carefully flip the pancake over. Cook for 1-2 minutes more, and transfer the cooked pancake onto a plate.
- Repeat with the remaining pineapple rings and pancake batter.
- Serve warm with honey, or maple syrup, and/or toasted coconut flakes.
Notes
*I made this recipe using fresh pineapple, but you can used canned pineapple rings. Just be sure to drain the pineapples from the syrup, and slice them thinly.
Pancake Cooking Tips
Here are my top tips for pancakes that come out perfect every single time:
- Heat the skillet before adding in the butter.
- Scoop the batter using a measuring cup, or a large cookie scoop. Pour the batter directly in the center of the pan, and continue pouring in the center of the pancake. You want the batter to spread out evenly from the center - this give you a nicely round shape.
- You’ll know it’s time to flip the pancake once small bubbles form across the surface. Don’t flip until you see a bubble or two form in the center pancake. This is your signal that’s cooked through, and it's time to flip.
- Once flipped, the pancake will cook much quicker on this second side. Just cook it for about 1-2 minutes more.
- Melt more butter in the pan each time before adding your batter. You want each pancake to cook in some buttery goodness!
- Keep a close eye on the temperature as you’re cooking the pancakes. You may need to lower or raise the temperature each time. Often the pan will get too hot and you'll need to lower the temperature to prevent burning.