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Pineapple upside down pancakes

Chef Ashley McGee turns a tropical dessert into a delicious breakfast treat.



Submitted by Brian Campbell

Yields: 4 servings


3 cups A.P. flour

1 ½ tsp Salt

½ cup Sugar

1 ½ tsp Baking soda

1 tbl Baking powder

1 ½ cups Milk

1 ½ cups Buttermilk

¼ cup Melted butter

Combine all the dry ingredients in a bowl and whisk until thoroughly incorporated.

Combine all the wet ingredients in separate bowl and whisk until thoroughly incorporated.

Slowly fold the wet ingredients into the dry ingredients until slightly lumpy.

Let the mix rest for 15 minutes.

Coconut Syrup

1 - 14oz. Can Coconut milk

2 Cups Granulated Sugar

Heat coconut milk and sugar in a small sauce pot and bring to a simmer.

Reduce the coconut milk mixture by half and keep warm.


½ Cup Butter

¾ Cup Brown sugar

4 each Pineapple rings

Preheat oven 400 degrees.

Heat an 8 inch nonstick oven safe pan over medium heat then add ¼ of the butter, ¼ of the brown sugar and one pineapple ring.

Brown the pineapple in the butter and brown sugar then pour ¾ of a cup of pancake batter over the pineapple ring and place in the oven and bake until pancakes are set.

Turn the pancake upside down (pineapple side up) on a plate and serve with warm coconut syrup.

Repeat process or use a 12 –14 inch skillet for one large pancake and cut into wedges