Pineapple Upside Down Pancakes with Vanilla Cream Syrup and Cinnamon Butter
Pineapple Upside Down Pancakes with Vanilla Cream Syrup and Cinnamon Butter
Ingredients
- 2 cups Krusteaz Buttermilk Pancake Mix
- 1 1/3 cup water
- 1 (20 oz) can of pineapple slices, cut into fourths
- 1/4 cup brown sugar
Instructions
- Preheat a griddle to 375°F.
- Mix together the pancake mix and water with a wire whisk. Batter will still be slightly lumpy.
- Pour about 1/4 cup of the pancake mix on the griddle. Sprinkle a tablespoon of brown sugar on the mix once it is on the griddle.
- Place 3 pieces of the cut up pineapple slices over the brown sugar.
- Cook for about 1 to 1 1/2 minutes or until ready to flip. Then cook on the other side for 1 to 1 1/2 minutes.
- For the Vanilla Cream Syrup: In a saucepan over medium heat, melt butter. Add sugar, buttermilk, heavy cream, and salt.
- Continue stirring until it comes to a boil. Once it comes to a boil remove from heat and add vanilla and baking soda.
- For the Cinnamon Butter: Whip all ingredients together!
- 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!
Pineapple Upside Down Pancakes with Vanilla Cream Syrup and Cinnamon Butter
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!