Pineapple Upside Down Pancakes with Vanilla Cream Syrup and Cinnamon Butter

I have been having so much fun experimenting and creating with Krusteaz lately. A few weeks ago I announced about how I was selected to be a part of the Krusteaz Baker’s Dozen program here! And the fun is just beginning! I was so excited to see my first recipe posted on their website for these Pineapple Upside Down Pancakes head on over to check out the full recipe along with other Baker’s Dozen “Breakfast for Dinner” recipes. My mouth was watering looking at all of the amazing recipes! But for now here are some pictures and the list of ingredients that are used in these 3 delicious recipes!

Pineapple Upside Down Pancakes with Vanilla Cream Syrup and Cinnamon Butter

Pineapple Upside Down Pancakes
1 1/3 cup water
1 (20 oz) can of pineapple slices, cut into fourths
1/4 cup brown sugar

Head over here for full instructions.

Vanilla Cream Syrup

1/2 cup butter
1 cup granulate sugar
1/2 cup buttermilk
1/2 cup heavy cream
pinch of salt
1 teaspoon vanilla
1 teaspoon baking soda
Head over here for full instructions.



Cinnamon Butter
1/4 cup butter, softened
1/4 cup powdered sugar
1/4 cup honey
1/2 teaspoon cinnamon
Head over here for full instructions.

Once you have everything all done cooking grab a few pancakes and top with a spoonful of cinnamon butter (you can add leftover pineapple and sprinkles of brown sugar on top too!) then pour over the vanilla cream syrup and enjoy!


*Disclosure: This is a paid sponsored post by Krusteaz. However the recipes, thoughts, and opinions are my own.*

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