Pinkglow® Upside Down Pancakes


For the pancake batter 

  • 1 ⅓ cups all-purpose flour 
  • 1 ½ teaspoons baking powder 
  • ¼ cup light brown sugar 
  • 2 eggs 
  • 1 cup milk 
  • 1 teaspoon vanilla 
  • ¼ teaspoon ground cinnamon 
  • 2 tablespoons melted butter 

For the center of the pancakes 

  • 1 Pinkglow® Pineapple, thinly sliced and cored 
  • ½ cup light brown sugar 
  • 10-12 maraschino cherries with no stem 
  • 4 tablespoons butter 


  1. In a medium-sized bowl, whisk together the dry ingredients (brown sugar, baking powder, flour, cinnamon). 
  2. Add in the remaining wet ingredients (milk, eggs, vanilla, melted butter) and whisk until smooth. 
  3. Slice your PinkglowⓇ Pineapple into thin slices (½ centimeter), then use round cookie cutter to cut off the pineapple rind and form your pineapple slices. Use a small round cookie cutter or a knife to cut out the rind of the pineapple, forming your final pineapple slice. 
  4. Add ½ tablespoon of butter to a non-stick skillet and sprinkle brown sugar over the melted butter (~1 teaspoon of sugar). 
  5. Place one slice of PinkglowⓇ Pineapple over the sugar. Let it cook for a few seconds, then flip it. 
  6. After flipping the pineapple slice, add one maraschino cherry in the center of the pineapple slice and then add the pancake batter over the pineapple and cherry (~¼ cup of batter per pancake). 
  7. Flip the pancake once bubbles begin to form throughout the pancake. Flip again once the other side is browned.  
  8. Repeat these steps until you have used all of the pancake batter (makes 10-12 pancakes). 
  9. Serve with maple syrup, powdered sugar or whipped cream!