Gluten Free Pineapple Upside Down Pancakes Recipe
Servings: 10 pancakes
Calories: 382kcal
Ingredients
- 4 tablespoons butter
- 0.5 cup brown sugar
- 1 (20-ounce) can pineapple rings, drained
- 2.5 cups gluten free all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher or fine sea salt
- 2.5 cups buttermilk
- 0.5 cup sugar
- 4 tablespoons melted butter
- 1 teaspoon pure vanilla extract
- Gluten free nonstick cooking spray
- 10 Tillen Farms Bada Bing Maraschino Cherries stemmed and patted dry
- 1/3 cup maraschino cherry juice
- 1/3 cup pure maple syrup
Instructions
- Preheat the oven to 250 degrees.
- Melt 4 tablespoons butter in a large skillet over medium heat. Add the brown sugar and stir until dissolved. Add the pineapple rings in batches to avoid over-crowding and cook until caramelized on each side, about 3 minutes.
- Combine the flour, baking powder, baking soda, and salt in a large mixing bowl. In another bowl, combine the buttermilk, sugar, melted butter, and vanilla. Add the wet ingredients to the dry ingredients and mix.
- Heat a griddle or skillet over medium heat. Spray with cooking spray. Pour 1/3 cup of batter per pancake onto the griddle. Add 1 pineapple slice and 1 cherry per pancake. Cook until bubbles start to form on top of the pancakes and the bottom is golden brown, about 3 minutes. Flip the pancakes over and cook until golden brown, about 3 minutes. Transfer pancakes to a plate and keep warm in the oven while you make the rest.
- Combine the cherry juice with the maple syrup and serve with the pancakes.
Nutrition
Calories: 382kcal | Carbohydrates: 65g | Protein: 5g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 30mg | Sodium: 490mg | Potassium: 270mg | Fiber: 3g | Sugar: 39g | Vitamin A: 405IU | Vitamin C: 5.4mg | Calcium: 156mg | Iron: 1.4mg