Pineapple Upside-Down Pancakes with Coconut Syrup

Pineapple Upside-Down Pancakes with Coconut Syrup

Serves 6
Allergy Milk
Meal type Breakfast


  • 3/4 cups brown sugar
  • 3/4 cups butter
  • 12 Fresh Golden Pineapple Rings
  • 6 cups prepared Gold Coast Pancake Mix

Coconut Syrup

  • 14oz Coconut Milk (regular or low fat)
  • 2 cups light corn syrup

Garnish (Optional)

  • Maraschino cherry halves
  • Whipped Cream
  • Chopped Macadamia Nuts


Step 1
In a non-stick pan, heat 1 Tbsp. butter and sprinkle 1 Tbsp. of brown sugar over the melted butter.
Step 2
Place a slice of pineapple in the brown sugar butter mix and lightly caramelize the pineapple. Reserve off to side.
Step 3
Ladle 1/2 cup of the batter onto griddle and place pineapple ring over.
Step 4
Once the pancake is cooked on one side, flip the pancake over and continue cooking until done.
Step 5
Place “pineapple side up” on a plate and top with 1/4 cup (2 oz.) of the coconut syrup. Garnish the middle of the pineapple ring with whipped cream, chopped macadamia nuts and a maraschino cherry halve.
Coconut Syrup
Step 6
Bring the coconut milk and syrup to a boil. Reduce heat to medium and heat for 5 minutes.