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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 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.

 

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

 

Barley and Apple Salad with Kale Pesto from A Day in the Life on the Farm

 

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

 

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

 

Everything Bagel Breakfast Pockets from Strawberry Blondie Kitchen

Frutti di Mare Marinati from Culinary Adventures with Camilla

 

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

 

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