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4
10 minutes
10 minutes
1 can pineapple slices (juice reserved)
1 jar maraschino cherries
1 stick butter
For the Syrup
2 tbsp butter
¼ cup brown sugar
½ cup maple syrup
1 tsp vanilla extract
¼ cup reserved pineapple juice
For the Pancakes
Your favorite pancake mix (prepared using reserved pineapple juice + water)
⅛ tsp cinnamon
Prepare pancake batter according to package directions, substituting pineapple juice for part of the water. Add more water if needed to reach desired consistency. Stir in cinnamon.
Preheat your griddle to medium heat. In a small pot on the griddle, melt butter and add brown sugar, maple syrup, vanilla, and pineapple juice. Bring to a gentle boil, then remove from heat.
Reduce griddle heat to low. Melt a small amount of butter and cook pineapple slices on both sides until lightly caramelized. Remove and set aside.
Add more butter to the griddle and pour batter to form pancakes. Place a pineapple slice in the center and add a cherry. Cook until bubbles form on the edges, then flip and cook until golden brown.
Transfer pancakes to a serving platter. Garnish with chopped cherries and diced pineapple if desired.
Drizzle with warm syrup and serve immediately.
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