Guess what time it is?! That’s right. It’s pancake time! I don’t know if anyone else loves breakfast foods as much I do, but I certainly hope so. You know, there’s probably a club out there for people who just get together and eat breakfast/brunch… If that is a thing, sign me up please!

I love this recipe because of a few very important reasons:

  1. It works well for any season! Pancakes are good at any time, and a cinnamon pineapple topping is tropical in the summer and cozy in the winter.
  2. It is super fast to make and you can easily cook the pancakes and pineapple topping at the same time.
  3. This serves families or friends of 4-6 people perfectly!

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Let’s get this show on the road, shall we? Grab your pancake griddle and warm it up to 325°. If you don’t have a griddle, a medium/large sized pan put on medium heat over the stove may used as a substitute. Let whichever one you choose warm up while you prepare the pancake batter.

In a large mixing bowl, combine the flour, granulated sugar, baking powder, baking soda, and salt using a wooden spoon or rubber spatula. Pour in your buttermilk and eggs to the flour mixture. Stir it just until combined (leave the batter slightly lumpy). Now add the melted butter until just combined, maintaining some lumps. Why do I say to leave the lumps? If you over mix this matter it will make the pancakes tough. Plus, having some lumps creates more air pockets in the batter.

With your griddle warmed up, lightly grease it with butter or cooking spray. Spoon around 1/4 cup of batter onto the griddle for each pancake. I was able to fit eight pancakes on the griddle at a time. Flip your pancakes when small bubbles have formed and begun to pop on the top of the pancake. The edges will also appear slightly set. My pancakes took around 2 minutes per side and should appear golden brown when finished.

Set aside the pancakes after they are cooked and cover them with a kitchen towel to keep them warm. This worked just fine for me because cooking the pineapple topping was done in a flash, so there really isn’t much time for the pancakes to cool anyway. If you’re concerned about it though, you may also place the pancakes on a pan in the oven at 225° to keep them warm. Totally up to you!

While your pancakes are cooking, preheat a medium sized saute pan over medium-high heat. Once the pan is warmed up, add pineapple chunks and heat them up for around 2 minutes. Add in the brown sugar, butter, cinnamon, and nutmeg. Stir it frequently while cooking. The mixture needs to begin to lightly boil, which may take a minute or so. Allow to boil for 1 minute, remembering to stir constantly, before removing the mixture from heat.

Spoon your pineapple onto the pancakes (however much you want) and eat up! Store them in an airtight container in the refrigerator for up 5 days. Reheat in the microwave or on the stovetop.

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What do we think? Easy enough and super delicious. Yes, please! What are the best pancakes that you have ever had?

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Buttermilk Pancakes with a Cinnamon Pineapple Topping

Total Time: 15 minutes     Servings: 4-6


Buttermilk Pancakes

  • 1 3/4 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon baking powder
  • 1 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups buttermilk
  • 2 large eggs
  • 1/4 cup melted butter (unsalted)

Cinnamon Pineapple Topping

  • 2 1/2 cups pineapple chunks
  • 2 tablespoons brown sugar
  • 1/4 cup butter (salted or unsalted)
  • 1 1/2 tsp cinnamon
  • dash of nutmeg

  1. Grab griddle and warm up to 325°. A pan put on medium heat over the stove may used as a substitute.
  2. In a large bowl, combine the flour, granulated sugar, baking powder, baking soda, and salt.
  3. Add buttermilk and eggs to flour mixture. Stir just until combined (leave the batter slightly lumpy). Now add the melted butter until just combined.
  4. With griddle warmed up, lightly grease with butter or spray. Spoon ~ 1/4 cup of batter onto the griddle for each pancake.
  5. Flip your pancakes when small bubbles have formed and the edges are slightly set. Pancakes take around 2 minutes per side and should appear golden brown when finished.
  6. Set aside pancakes as they cook and cover with a kitchen towel to keep warm. You may also place them on a pan and in the oven at 225° to keep them warm.
  7. While your pancakes are cooking, preheat a medium sized saute pan over medium-high heat.
  8. Once warmed up, add pineapple chunks and heat up for around 2 minutes.
  9. Add in brown sugar, butter, cinnamon, and nutmeg. Stir it frequently while cooking. The mixture needs to begin to boil. Allow to boil for 1 minute, stirring constantly, before removing mixture from heat.
  10. Spoon pineapple on to pancakes and eat up! Store in an airtight container in the refrigerator for up 5 days. Reheat in the microwave or stovetop.

 

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