Sweet and tart, Pineapple is at the top of my favorite fruit list. Add chunks of pineapple to your pancake batter for a fresh take on a plain, syrupy breakfast. My Pineapple Pancake is a delicious addition to start your day
Pineapple Pancakes can be made with fresh or canned fruit. I like canned Pineapple with fruit juice or lightly sweetened. Canned fruit can get very mushy when cooked, but Pineapple pieces hold up quite well when mixed into pancake batter and sautéed.
Canned Pineapple is still cheap enough for this Budget Epicurean. Whole pineapple costs more, but after you break it down, it's cheap enough.
No special tricks to this recipe; I just add drained Pineapple pieces to a lightly oiled heating pan and pour on pancake batter.
My recipe is basic; I use premixed pancakes from the box. Nothing special really. The average mix usually consists of just enriched flour, sugar, dried egg, and milk. Normally, you just add water. You can use your favorite mix, or even a homemade one.
I do like to finish my pancake with a pat of real butter and syrup. I don't make pancakes a lot, so I will indulge in expensive real maple syrup.
Check out my tasty Pineapple Pancakes breakfast. I like to start my day with sweet-and-tart fruit.
Pineapple Pancake Recipe - Video Play it here, video runs 1 minute, 35 seconds.
My YouTube video link for viewing or embedding, just click here.
Ingredients
- 1 cup pancake mix - any favorite.
- 3/4 cup water - okay to use milk for a richer pancake batter.
- Canned or Fresh Pineapple - okay to use any canned Pineapple; just drain.
- Cooking Oil - 1 teaspoon to grease the skillet. Add more when needed, depending on how many pancakes you make.
- Butter - optional. I finish my cooked pancake with a pat of butter.
- Pancake Syrup - any favorite.
Directions
Prepare pancake batter according to package directions. My pancake mix calls for 1 cup of flour mix and 3/4 cup of water.
Mix pancake ingredients in a bowl. When mixed, it will be like thick country gravy.
Add a teaspoon of oil to the pan or griddle. Heat the pan over medium heat.
For canned Pineapple, just drain. Okay to use crushed or Pineapple rings.
Arrange on a hot pan or griddle. Add as many as you like, depending on the size of each pancake. The pineapple pieces should be on the small size so they attach to the pancake batter. If they are too large, they will separate from the cooked pancake. Slice larger pineapple pieces in half if too large.
Pour pancake batter over pineapple pieces. I like the fruit to make contact with the hot pan so there is some caramelization on the pineapple pieces. It's okay to mix pineapple into the batter for less pineapple burning.
Brown pancakes for 2 to 3 minutes on each side, depending on the pan heat. When you see air pockets, then check the bottom of the pancake to see how it's browning.
The instant box of pancake directions mentions cooking time to brown each side as 1.5 minutes each....hmmm, they must be using a super hot pan! Best to just check the pancake for color as you go.
If you want a dark brown pancake presentation, then cook one side to get the right hue of brown, then cook the other side for a minute to finish. Serve browned side up on the plate.
Pineapple is extra sweet and may burn a bit, but that is just extra flavor.
