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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 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

    1. Preheat a griddle to 375°F.
    2. Mix together the pancake mix and water with a wire whisk. Batter will still be slightly lumpy.
    3. 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.
    4. Place 3 pieces of the cut up pineapple slices over the brown sugar.
    5. 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.
    6. For the Vanilla Cream Syrup: In a saucepan over medium heat, melt butter. Add sugar, buttermilk, heavy cream, and salt.
    7. Continue stirring until it comes to a boil. Once it comes to a boil remove from heat and add vanilla and baking soda.
    8. For the Cinnamon Butter: Whip all ingredients together!
    9. 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

 
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.*

4/5 (2 Reviews)

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