Best 5 My Daddys Pancakes With Pineapple Syrup Recipes
"My Daddy's Pancakes with Pineapple Syrup" is a classic breakfast recipe that has been passed down from generation to generation. These pancakes are light and fluffy, with a hint of sweetness from the pineapple syrup. The perfect combination of flavors and textures, this recipe is sure to become a family favorite.
Let's cook with our recipes!
GRANDAD'S PANCAKES
This secret family pancake recipe was passed down from my grandfather. He fed a family of 7 (including 4 growing boys!) on these pancakes, and refused to give anyone the recipe until he finally relinquished it to my mother (his daughter-in-law) before he passed away. It is a long-standing family favorite!
Provided by Erin MacInnis
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Combine flour, sugar, baking powder, and salt in a bowl; make a 'well' in the center of the flour mixture. Pour milk, eggs, and 1 tablespoon oil into the well. Mix until well moistened.
- Place a griddle over medium-high heat; sprinkle a few drops of water onto the griddle. If the droplets bounce, the griddle is ready; add 2 teaspoons oil.
- Spoon batter onto the griddle; cook until bubbles form and the edges are dry, 3 to 5 minutes. Flip and cook until browned on the other side, 3 to 5 more minutes. Repeat with remaining batter.
Nutrition Facts : Calories 262.5 calories, Carbohydrate 40.3 g, Cholesterol 51.4 mg, Fat 8.4 g, Fiber 0.9 g, Protein 6.8 g, SaturatedFat 2.1 g, Sodium 554.2 mg, Sugar 15.5 g
HAWAIIAN PINEAPPLE PANCAKES
I created this recipe when I wanted pancakes for dinner and wanted a fruit to round out the meal of pancakes and sausage. All I had was pineapple and this came about. Everything to make this I had in my cabinet.
Provided by teetee830
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Banana Pancake Recipes
Time 1h20m
Yield 12
Number Of Ingredients 12
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.
Nutrition Facts : Calories 217.5 calories, Carbohydrate 25.6 g, Cholesterol 41.2 mg, Fat 12 g, Fiber 1.2 g, Protein 3.5 g, SaturatedFat 8.2 g, Sodium 186.5 mg, Sugar 11.3 g
PINEAPPLE UPSIDE DOWN PANCAKES RECIPE BY TASTY
Here's what you need: flour, baking powder, baking soda, salt, sugar, milk, vanilla extract, butter, brown sugar, spiced rum, canned pineapple ring with juice, maraschino cherry
Provided by Jordan Kenna
Categories Breakfast
Yield 4 servings
Number Of Ingredients 12
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!
Nutrition Facts : Calories 659 calories, Carbohydrate 96 grams, Fat 24 grams, Fiber 3 grams, Protein 9 grams, Sugar 40 grams
UPSIDE-DOWN PINEAPPLE PANCAKES WITH PINEAPPLE COCONUT SYRUP
From my favorite cookbook by Marie Simmons, Pancakes A to Z. She credits this recipe to Chef Philippe Padovani from the Manele Bay Hotel. Similar to a pineapple upside-down cake but now you can call it breakfast! ;) Fresh or canned pineapple rings can be used and Marie suggests using two 6-inch nonstick skillets so you can make both pancakes at the same time. Or using one pan, make the first pancake & just repeat the process for the second. Posted for ZWT 5 Caribbean region.
Provided by Tinkerbell
Categories Breakfast
Time 20m
Yield 2 6-1/2 inch pancakes, 2 serving(s)
Number Of Ingredients 15
Steps:
- Sift together, flour, sugar, baking soda and salt into a large bowl. Add the coconut.
- Melt 2 Tablespoons of the butter in a medium sized bowl then whisk in buttermilk, milk and eggs until blended.
- Add wet ingredients to the dry ingredients and stir just until combined. Do not overmix.
- Preheat oven to 450° with a rack on the bottom.
- Ready two oven proof 6-inch nonstick skillets by melting one tablespoon of the remaining butter in each pan over low heat.
- Sprinkle 1 tablespoon of the brown sugar into each skillet & heat, stirring, until bubbling.
- Arrange 4 halved pineapple rings in the bottom of each skillet and heat until the butter is sizzling.
- Add half the batter to each skillet and bake in the oven until their tops are firm when pressed lightly with the fingertips. About 5-6 minutes.
- Invert pancakes onto a plate.
- Serve with Pineapple Coconut Syrup (below).
- For Syrup:.
- Combine the pineapple juice and cornstarch in a small saucepan and stir until blended.
- Add the coconut milk and milk.
- Heat, stirring gently, until mixture thickens slightly.
- Remove from heat.
- Serve warm or at room temperature.
DADDY'S FLUFFY HOMEMADE PANCAKES
I make these pancakes at least once a week for my girls. They love them. They are simply to make and delicious. If you like a little sweeter pancake add a bit more sugar. Have fun and enjoy!!!!!! P.S. Variation: 3/4 Cups Buttermilk and 1/2 Cup Milk for Buttermilk Pancakes
Provided by srooc1
Categories Breakfast
Time 10m
Yield 20 1/4 Cup Pancakes, 5-6 serving(s)
Number Of Ingredients 7
Steps:
- Put all dry ingredients in a medium size bowl and mix well.
- Add milk,oil and egg.
- Whisk with fork until blended.
- Cook on greased skillet or griddle.
- Cook to desired doneness.
- Only flip once -- more than once will result in tough pancakes.
Tips:
- Use fresh, ripe pineapple. This will give your syrup the best flavor.
- Don't overcook the pineapple. You want it to be soft, but not mushy.
- Add a little bit of butter or oil to the pan when you're cooking the pineapple. This will help prevent it from sticking.
- Use a heavy-bottomed pan when you're making the syrup. This will help prevent the syrup from burning.
- Bring the syrup to a boil, then reduce the heat and simmer for 15-20 minutes. This will help the flavors to meld together.
- Let the syrup cool slightly before serving. This will help prevent it from being too hot.
Conclusion:
These pineapple pancakes with pineapple syrup are a delicious and easy-to-make breakfast or brunch recipe. The pancakes are light and fluffy, and the syrup is sweet and tangy. This recipe is sure to become a favorite in your home.
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