Upside-Down Pineapple Pancakes With Pineapple Coconut Syrup

"From my favorite cookbook by Marie Simmons, Pancakes A to Z. She credits this recipe to Chef Philippe Padovani from the Manele Bay Hotel. Similar to a pineapple upside-down cake but now you can call it breakfast! ;) Fresh or canned pineapple rings can be used and Marie suggests using two 6-inch nonstick skillets so you can make both pancakes at the same time. Or using one pan, make the first pancake & just repeat the process for the second. Posted for ZWT 5 Caribbean region."
photo by a user photo by a user
Ready In:
2 6-1/2 inch pancakes




  • Sift together, flour, sugar, baking soda and salt into a large bowl. Add the coconut.
  • Melt 2 Tablespoons of the butter in a medium sized bowl then whisk in buttermilk, milk and eggs until blended.
  • Add wet ingredients to the dry ingredients and stir just until combined. Do not overmix.
  • Preheat oven to 450° with a rack on the bottom.
  • Ready two oven proof 6-inch nonstick skillets by melting one tablespoon of the remaining butter in each pan over low heat.
  • Sprinkle 1 tablespoon of the brown sugar into each skillet & heat, stirring, until bubbling.
  • Arrange 4 halved pineapple rings in the bottom of each skillet and heat until the butter is sizzling.
  • Add half the batter to each skillet and bake in the oven until their tops are firm when pressed lightly with the fingertips. About 5-6 minutes.
  • Invert pancakes onto a plate.
  • Serve with Pineapple Coconut Syrup (below).
  • For Syrup:.
  • Combine the pineapple juice and cornstarch in a small saucepan and stir until blended.
  • Add the coconut milk and milk.
  • Heat, stirring gently, until mixture thickens slightly.
  • Remove from heat.
  • Serve warm or at room temperature.

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  1. "It's a keeper!" said my husband when I made this tasty treat. I used fresh pineapple instead of canned. And I didn't have cocnut milk, so I didn't make the syrup. But the pancake was so moist, we didn't miss the syrup.
  2. Great recipe I didnt make the syrup just used regular syrup and they were soo delicious also easy to make.


Hi! I am happily married with two children, 26 and 12. For nearly 10 years when this site was Recipezaar and then I hosted several different forums. I enjoyed making, creating, reviewing, and photographing recipes, but what I miss the most are the friendships I made here. I was Food Editor for the Mill Creek View Newspaper in Mill Creek, WA. for about 4 years during that time. Currently I am the office manager at a small mental health clinic. I'm not on this site much anymore, but I do continue to appreciate and respond to all reviews posted to my recipes.
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