Sunny Pineapple Upside Down Pancakes

If you’re a pineapple lover like me, then these Sunny Pineapple Upside Down Pancakes should make you extra happy! They start with pineapple rings cooked in butter and brown sugar, and end with drizzle of maple syrup and a pinch of cinnamon… need I say more? ;) I used Krusteaz Buttermilk Pancake Mix, which has always been a staple in our house.

Pancakes in general are actually a regular thing around here – they kind of feel synonymous with “weekends” to me these days – so it’s always fun to come up with ways to make them a bit different… like this! The bright yellow pineapple rings remind me of sunshine too, so I designed some mini “Eat up, sunshine!” party flags that you can hot glue to toothpicks or bamboo skewers to make this breakfast extra special for someone. In addition to sunshine, these pancakes also remind me of flowers and would be super cute on a plate with a fruit or maple syrup-drawn “stem”, right?!

I love silly things like this… especially when it comes to weekend mornings! But just eating these pancakes is also a great way to bring on the happy. ;) Enjoy!

Sunny Pineapple Upside Down Pancakes


Prep Time 5 min Total Time 15 min Servings 6-7


1 package Krusteaz Buttermilk Pancake Mix

Sliced pineapples in juice (you’ll need one slice per pancake)
¼ cup dark brown sugar
1-2 tablespoon butter
Garnish Maple syrup


Melt butter on a griddle over medium heat. Prepare pancake batter as directed on the box. Place pineapple slices on the hot griddle, leaving enough space in between to add the pancake batter on top later. Cook the pineapple slices for 2-3 minutes on the first side, then sprinkle with brown sugar and flip over.

Once flipped, pour about ¼ cup pancake batter over the top of each pineapple slice. Cook for 1 to 1-¼ minutes on one side, or until golden brown. Flip over and cook the other side for another 1 to 1-¼ minutes. Repeat this process for remaining pancakes batter. Serve in short stacks topped with maple syrup and a pinch of cinnamon.