Pineapple Upside Down Pancakes Recipe

Recently we had some wonderful guests and I wanted to make something extra special and memorable… and sweet! With the weather getting cooler now, I have been roasting fruits for breakfast that have rich and roasted inner-sweetness. To that end, I came up with a lovely roasted pineapple original recipe… check it out!


  • Pancake Bisquick batter mixed (set aside)
  • 1 tablespoon vanilla
  • 1/2 cup syrup (recipe included with Bisquick batter)

For Syrup

  • 2 cans crushed pineapple
  • 2 cans chunked pineapple
  • 3 sticks butter
  • 1 teaspoon kosher salt
  • 1 1/2 pound brown sugar (light or dark)
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon Chinese five spices


  • Once you have removed syrup from the heat, add 1 tablespoon of vanilla to round out the warm flavor. (I also drained about three quarters of any excess liquid from the pineapples and added it.)
  • Add 1/4 cup maple syrup
  • In an extra large skillet bring the butter, sugar, and pineapples to a bubble over high heat and cook for 20 minutes or until the majority of the water has evaporated and the pineapples begin giving up their own liquid and returning some excess moisture to the pan.
  • Cook sauce, seasonings, remove from heat, and add vanilla.
  • Remove the excess water and add the syrup.
  • Stir to combine and serve over pancakes.
  • If you would like, garnish with toasted coconut for texture and crunch. (I toasted the coconut at 375 on a flat sheet tray for 10-15 minutes stirring every 3 or 4 minutes until consistently golden brown and delicious.)
  • You can also make cherry berry poached pears by coring out the seeds and stuffing pear with cherry. Add juices drained from the pineapple cans and a bit of water, sugar, and 1/2 a bag of frozen cherry berry mix. Cover and roast at 375 for about an hour and stir to be sure the color is a consistent jewel-tone.

Enjoy! And as always, I encourage you to always cook with love and friendship!

~Chef Dan