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Pineapple Upside Down Pancakes (with Video)
These Pineapple Upside Down Pancakes are made in a sheet pan for an epic breakfast or brunch idea!
Servings: 15 pancakes
- 15 pineapple rings
- 15 maraschino cherries
- 1/2 cup brown sugar
- 1/3 cup butter melted
- 2 cups pancake mix
- 1 cup milk
- 3 large eggs
- maple syrup optional for serving
Preheat the oven to 400°F. Set aside a 12x18-inch rimmed baking sheet (a half sheet).
In a medium-sized bowl, whisk melted butter and brown sugar until smooth.
Pour the brown sugar mixture into the baking sheet and use a spatula to spread it out evenly across the surface.
Arrange the pineapple rings into a 3x5 grid in the baking sheet. Add one maraschino cherry into the middle of each ring.
In a large bowl, whisk the pancake mix, eggs and milk until smooth. Pour the batter evenly across the top of the pineapple rings. There should be enough to just barely cover the pineapple.
Bake for 20-24 minutes until a toothpick inserted in the middle comes out clean.
Remove from the oven and cover with a second, larger sheet pan or tray. Then holding the two pans tightly together, flip to invert the pancakes into the second pan.
Cut the pancakes and serve immediately with optional maple syrup.
- A nonstick baking sheet is recommended for easy unmolding.
Calories: 159kcal | Carbohydrates: 24g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 57mg | Sodium: 155mg | Potassium: 103mg | Fiber: 1g | Sugar: 16g | Vitamin A: 200IU | Vitamin C: 9.9mg | Calcium: 60mg | Iron: 0.9mg