Gluten Free Pineapple Upside Down Pancakes Recipe
There’s something about a cool weekend morning that makes me want to whip up a warm breakfast. I almost want to recreate a restaurant-style brunch on my own porch, with fresh fruit and endless cups of hot coffee. Can you smell the fresh brew and sweet maple syrup wafting through the air yet? I can! But that’s because I just made this delicious Gluten Free Pineapple Upside Down Pancakes recipe. It’s a dish that’s fit for a weekend breakfast or brunch!
What I love about these pancakes is the combination of sweet syrup and tart pineapples and maraschino cherries (I use Tillen Farms cherries, which are free of colors and flavors). You can make the pancakes dairy free by substituting the butter for dairy free butter and using dairy free buttermilk. To make dairy free buttermilk, add 1 tablespoon lemon juice or apple cider vinegar to 1 cup dairy free milk of choice and allow to sit for 5 minutes to “sour” before using.
All you need to do is add good company or a great book and you’ve got yourself a beautiful morning! Enjoy!
- 4 tablespoons butter
- 0.5 cup brown sugar
- 1 (20-ounce) can pineapple rings, drained
- 2.5 cups gluten free all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher or fine sea salt
- 2.5 cups buttermilk
- 0.5 cup sugar
- 4 tablespoons melted butter
- 1 teaspoon pure vanilla extract
- Gluten free nonstick cooking spray
- 10 Tillen Farms Bada Bing Maraschino Cherries stemmed and patted dry
- 1/3 cup maraschino cherry juice
- 1/3 cup pure maple syrup
Preheat the oven to 250 degrees.
Melt 4 tablespoons butter in a large skillet over medium heat. Add the brown sugar and stir until dissolved. Add the pineapple rings in batches to avoid over-crowding and cook until caramelized on each side, about 3 minutes.
Combine the flour, baking powder, baking soda, and salt in a large mixing bowl. In another bowl, combine the buttermilk, sugar, melted butter, and vanilla. Add the wet ingredients to the dry ingredients and mix.
Heat a griddle or skillet over medium heat. Spray with cooking spray. Pour 1/3 cup of batter per pancake onto the griddle. Add 1 pineapple slice and 1 cherry per pancake. Cook until bubbles start to form on top of the pancakes and the bottom is golden brown, about 3 minutes. Flip the pancakes over and cook until golden brown, about 3 minutes. Transfer pancakes to a plate and keep warm in the oven while you make the rest.
Combine the cherry juice with the maple syrup and serve with the pancakes.
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