Best 7 Pineapple Orange Pancakes Recipes

HAWAIIAN PINEAPPLE PANCAKES

Steps:

• Mix flour, baking powder, baking soda, and salt together in a bowl. Add coconut milk, eggs, and oil; stir to combine. Stir in pineapple and banana until just combined; do not overmix.
• Melt brown sugar and butter together in a saucepan over medium heat. Add pineapple tidbits and 1 tablespoon reserved pineapple juice. Bring to a boil. Reduce heat and simmer until slightly thickened, 3 to 5 minutes.
• Preheat a griddle to 325 degrees F (165 degrees C). Pour 1/4-cup scoops of batter onto the hot griddle. Cook until bubbles form, about 3 minutes. Flip and cook until set, about 5 minutes more.
• Serve pancakes with the pineapple topping.

PINEAPPLE UPSIDE-DOWN PANCAKES

Steps:

• Pat the pineapple rings dry with a paper towel, then transfer to a plate lined with a paper towel.
• Heat a large nonstick pan or cast-iron griddle over medium-low heat. Add the butter.
• While the butter is melting, sprinkle one side of the pineapple rings with the brown sugar. Place the pineapple rings sugared-side down in to the pan, leaving enough space around them to allow for the pancake batter to be poured over top. Cook until the sugar caramelizes and the pineapples turn light brown, about 5 minutes.
• Place a maraschino cherry into the center of each pineapple ring. Carefully pour about 1/2 cup of pancake batter over each pineapple ring to make 4 pancakes. Cook until the batter starts to bubble and take on a dull look, about 3 minutes. Carefully flip the pancakes and cook on the other side for about 2 minutes. Transfer to a plate and serve.

PINEAPPLE UPSIDE DOWN PANCAKES RECIPE BY TASTY

Steps:

• To a large mixing bowl, add flour, baking powder, baking soda, salt, and sugar. Mix until thoroughly combined.
• Create a small well in the middle of the dry ingredients. Add milk, half of the reserved pineapple juice, melted butter, and vanilla extract. Whisk until ingredients combine to form a lumpy batter. Set aside while you make the pineapple syrup.
• Add the remaining butter to small sauce pan over medium heat. Once butter is melted, add brown sugar, the remaining pineapple juice, and rum (optional).
• Bring ingredients to a boil allowing for the sugar to melt and caramelize. Once mixture is smooth and has the consistency of syrup, remove from heat and set aside.
• Melt a small amount of butter in a frying pan over medium heat and add a slice of pineapple. Cook pineapple ring until lightly caramelized on one side, about 2 minutes, before flipping it.
• Once flipped, fill the core of the pineapple with 1-2 maraschino cherries before pouring about ¼ cup (30 grams) of the pancake batter over.
• Cook until the edges start to set and the top begins to bubble, about 2 minutes, before carefully flipping the pancake--revealing the pineapple underneath. Cook for an additional 90 seconds to 2 minutes until the pancake is cooked through.
• Store cooked pancakes in a 200˚F (90˚C) oven until ready to serve.
• Serve pancakes warm with reserved pineapple syrup.
• Enjoy!

ORANGE PINEAPPLE SYRUP

Steps:

• In a small saucepan, combine the sugars and water. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in the pineapple, marmalade and maple flavoring. Refrigerate leftovers.

PINEAPPLE PANCAKES

Steps:

• In a mixing bowl combine flour, brown sugar, baking powder, baking soda, and salt. In another mixing bowl combine eggs, undrained pineapple, milk, and margarine or butter. Add to flour mixture. Stir just until combined but still slightly lumpy.
• Heat a lightly greased griddle or heavy skillet over medium heat until a few drops of water dance across the surface. For each pancake, pour about 1/4 cup batter onto the hot griddle. Spread batter into a circle about 4 inches in diameter.
• Cook over medium heat until pancakes are golden brown, turning to cook second sides when pancake surfaces are bubbly and edges are slightly dry (about 1-1/2 to 2 minutes per side). Serve immediately or keep warm in a loosely covered ovenproof dish in a 300 degree F oven. If desired, serve with Pineapple Sauce. Makes 20 pancakes. Pineapple-Ginger Sauce
• In a medium saucepan stir together packed brown sugar and cornstarch. Stir in unsweetened pineapple juice, balsamic vinegar or white wine vinegar, grated ginger root, and salt. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Makes about 1-1/3 cups sauce.

SILVER DOLLAR TROPICAL PANCAKES WITH MASCARPONE WHIPPED CREAM

Steps:

• Whisk together the flour, granulated and brown sugars, the baking powder, baking soda and salt in a medium bowl. Whisk together the eggs, buttermilk, butter and vanilla in a small bowl. Add the wet mixture to the dry mixture and gently mix to combine. Do not overmix. Let sit at room temperature for at least 15 minutes and up to 30 minutes before using.
• Preheat the oven to 200 degrees F. Heat a cast-iron or nonstick griddle pan over medium heat and brush with melted butter. Once the butter begins to sizzle, use 2 tablespoons of the batter for each pancake and cook until bubbles appear on the surface and the bottom is golden brown, about 2 minutes. Flip over and cook until the bottom is golden brown, 1 to 2 minutes longer. If desired, keep warm on a baking sheet in the oven.
• Serve a stack of 6 pancakes per person, topped with some of the Pineapple-Mango Syrup and Mascarpone Whipped Cream. Dust with confectioners' sugar. Garnish with fresh mint sprigs, if desired.
• Combine 2 cups chopped mango, 2 cups chopped pineapple, the sugar and 2 cups water in a large saucepan, bring to a boil over high heat and cook, stirring occasionally, until the fruit is very soft, about 15 minutes.
• Remove the pan from the heat and, using an immersion blender, blend until almost smooth. Add the honey and simmer over medium-low heat, stirring occasionally, until slightly thickened, about 15 minutes.
• Strain the mixture into a bowl and add the finely diced mango and pineapple, the orange zest and lemon juice to taste. Keep warm while making the pancakes.
• Combine the mascarpone, confectioners' sugar, vanilla and 1/2 cup cream in a medium bowl and whip until soft peaks form; add a bit more heavy cream if not creamy enough. Put in a pastry bag with medium tip.

AMERICAN-STYLE PINEAPPLE & BANANA PANCAKES

Steps:

• Roughly chop the pineapple and slice the banana. Tip the flour, baking powder, cinnamon and sugar into a bowl and mix well.
• Make a well into the centre and crack in the egg, then gradually mix the egg into the flour, adding the milk gradually to make a soft batter.
• Stir in the pineapple and banana. Heat a little oil in a non-stick frying pan, add the batter in heaped tablespoonsful, well apart to allow them to spread. When bubbles appear on the surface, flip the pancakes over and cook until light golden.
• Cook all the pancakes and keep them warm. Serve 2-3 pancakes with a spoonful of yogurt and a little maple syrup poured over.