Flavor-wise this is a 5 star pancake. Method-wise this is a 1 star pancake. if the pineapple is put in the pan first, the batter on top will not cook and is impossible to flip. Start the pancake in a medium-low temperature, non-stick pan first, let it cook 3/4 of the way through, then put the pineapple, sugar side up, and cherry on top. Add 1/4 tsp size dab of butter on top of the cherry and then flip. Swirl the pancake around the pan to sop up the caramel that melts out from underneath. Hints: they take longer to cook than a regular pancake. Wipe pan and spatula with paper towels after every cake. These are tedious, but once you get the hang of it, well worth it.

I tried this recipe. It was pretty good once I got it right. I massacred four pancakes before I got it right. They were delicious, but I don’t think I will be making them again. I’ll stick with Nancy Fuller’s sausage pancakes.

This is now my daughter’s favorite way to eat pancakes in the morning. We made enough for 2 days. Thank you, Food Network and The Kitchen, for sharing this recipe with us. Will definitely be a repeat at our home.

Made these this morning and turned out great! To simplify cooking time & have the pancakes all done around the same time–I caramelized all the pineapple first (longest cook time), so when everyone was up, only had to wait for the pancake batter to cook around it. Do suggest using a big or long spatula to flip to ensure the pancake doesn’t crumble around pineapple. I saved the pineapple juice and reduced it to a syrup w/ some water, cinnamon, and rum–big yum!

I’d give this 5 stars for taste. Otherwise the making of these was an epic fail. I am a very experienced pancake maker, I used a from scratch recipe. I followed the directions exactly. The batter wouldn’t stick to the pineapple, it all slid right off! This made flipping them almost impossible. I tried 4. I ended up with a hot mess of crumpled up pancakes that looked like the dogs dinner and a shining pineapple ring. However, if you ignored the looks they were delicious. I sprinkled them with powdered sugar to serve. My company liked them. I don’t know what went wrong. It’s a great idea.


For the caramelized pineapple:
1 – 20-ounce can pineapple slices
1/2 cup brown sugar
1/4 cup of butter
For the batter
2 1/2 cups cake flour*
2 tablespoons baking powder
2 tablespoons baking soda
1/4 tablespoon salt
2 1/2 cups milk
1/2 cup brown sugar
1/4 teaspoon cinnamon
1/4 teaspoon vanilla extract
1/2 cup granulated sugar
1/4 cup butter, melted
12 Maraschino cherries
*If you cannot find cake flour, you can substitute it with 2 cups and 3 tablespoons of all-purpose flour.


1. Set a medium saucepan over medium heat and melt 1/4 cup of butter. Add the brown sugar and cook the pineapple rings until they are caramelized.
2. Mix the flour, baking powder, baking soda and salt in a large bowl. Set aside …

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