This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.
This brunch treat is a combo of two of my favorites: fluffy buttermilk pancakes and gooey pineapple upside down cake! Pineapple Upside Down Pancakes are sure to be a hit at your next brunch. No syrup needed, these cakes are delicious on their own!
I was so excited to receive these LorAnn Bakery Emulsions to use for my BrunchWeek recipes!
A baking emulsion is a flavor suspended in a base containing mostly water. In contrast, baking extracts are flavors suspended in a base containing mostly alcohol. LorAnn Bakery Emulsions are not compromised by the flavor of alcohol and don’t “bake-out” when exposed to heat like an extract flavor.
For this recipe I use the Butter Vanilla flavor to add another layer of richness to these tasty pancakes.
Welcome to #BrunchWeek 2018 hosted by Love and Confections and A Kitchen Hoor’s Adventures! This year is even bigger and better than ever! Thirty eight bloggers from around the country are showcasing their best brunch dishes. We have so many delicious recipes for you to enjoy throughout the week (over 150!!) including cocktails, appetizers, pastries, tarts, main courses, and plenty of desserts!
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Ingredients:
Makes 4 5 inch pancakes
- 1 cup prepared buttermilk pancake mix {I used 3/4 cup dry mix with 1 cup water}
- 1-2 tsp LorAnn Butter Vanilla Emulsion
- 1/4 cup Imperial Sugar brown sugar
- 4 slices pineapple rings
- 2 jarred maraschino cherries, halved
- nonstick spray
Directions:
- Add 1-2 tsp {depending on the strength of flavor you want}of butter vanilla flavored emulsion to a bowl of pancake batter.
- Heat a small skillet over med low heat. Coat with non stick spray.
- Sprinkle pineapple slice with brown sugar and place sugar side down in the heated skillet.
- Add the half cherry to the middle of the pineapple.
- Pour 1/4 cup pancake batter on top of the pineapple ring to form a pancake.
- Sprinkle brown sugar on top of pancake while it cooks.
- Cook until it bubbles, at least 2-3 minutes, then gently flip.
- Cook a couple minutes on the other side then slide on to a plate.
- Cook remaining pancakes and serve warm.
To make these pancakes pineapple upside down cake inspired I add brown sugar coated pineapple rings with cherry halves to the center of each pancake.
Add 1-2 tsp {depending on the strength of flavor you want}
of butter vanilla flavored emulsion to a bowl of pancake batter.
Whisk well and set aside.
I like to use my small 5 inch cast iron skillet for thick perfectly round pancakes.
Heat over med low heat and coat the skillet with non stick spray.
Sprinkle pineapple slice with brown sugar.
Place pineapple ring sugar side down in the heated skillet.
Add the half cherry to the middle of the pineapple.
Pour 1/4 cup pancake batter on top of the pineapple ring to form a pancake.
Sprinkle brown sugar on top of pancake while it cooks.
Cook until it bubbles, at least 2-3 minutes.
Gently flip.
Cook a couple minutes on the other side then slide on to a plate.
Cook remaining pancakes.
Serve warm and enjoy!
Take a look at what the #BrunchWeek Bloggers are creating today!
BrunchWeek Beverages:
Blackberry Ginger Mint Julep from The Crumby Kitchen
Peppermint Mocha Coffee Syrup from Hezzi-D’s Books and Cooks
Strawberry Bellini from Caroline’s Cooking
BrunchWeek Appetizers:
Barley and Apple Salad with Kale Pesto from A Day in the Life on the Farm
BrunchWeek Egg Dishes:
Asparagus and Cheese Tart from Brunch-n-Bites
Muffin Tin Frittatas from Sweet Beginnings
Red Pepper, Asparagus and Cheddar Quiche from Family Around the Table
Shaksuka from Karen’s Kitchen Stories
BrunchWeek Breads, Grains, and Pastries:
Carrot Cake Baked Oatmeal from Cooking with Carlee
French Toast Sticks from The Barbee Housewife
Khachapuri – Georgian Cheese Bread with Eggs from A Kitchen Hoor’s Adventures
Pineapple Upside Down Pancakes from For the Love of Food
Strawberry Streusel Crescent Muffins from Kudos Kitchen by Renee
Tiramisu Pancakes from Tara’s Multicultural Table
BrunchWeek Main Dishes:
Everything Bagel Breakfast Pockets from Strawberry Blondie Kitchen
Frutti di Mare Marinati from Culinary Adventures with Camilla
BrunchWeek Fruits, Vegetables and Sides:
Artichoke & Sun-Dried Tomato Pasta Salad from Eat Move Make
Asparagus Tart from Mildly Meandering
Creamy & Luscious Italian Asparagus from Girl Abroad
Roast Carrots with Pine Nuts & Feta from Books n’ Cooks
Sweet Potato Avocado Toast from Forking Up
BrunchWeek Desserts:
Chocolate Caramel Muffins from The PinterTest Kitchen
Coconut Cupcakes with Coconut and Blueberry Frosting from Love and Confections
Chocolate Rum Beet Cupcakes with Cream Cheese Beet Frosting from Daily Dish Recipes
Espresso Coffee Cake from Rants From My Crazy Kitchen
Peach Brown Butter Coffee Cake from The Redhead Baker
Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.
These look delicious! I am saving this recipe!
What a fun and yummy twist on pancakes. I love anything and everything pineapple!
Brunch week is the best week! I love Pineapple upside down cake! This looks so amazing I will have to try your recipe!
Such a great idea, love these!
What a fun and delicious way to make pancakes!
I was just looking at a pineapple upside down cake earlier this morning! Yours look fantastic!
I love this idea. What a great presentation.
These look so fun and delicious!! That's my husband's favorite cake so I'm hoping he'll like these, too!
I love this but I think my husband would love it even more. Pineapple is his favorite fruit. I can just imagine the excitement on his face if I were to make this for him!