Make fluffy gluten-free pineapple upside-down pancakes with caramelized pineapple, cherries, buttermilk, oat flour, and a tender tropical crumb.
Bring the nostalgic flavors of pineapple upside-down cake to the breakfast table with this Fluffy Gluten-Free Pineapple Upside-Down Pancakes Recipe. Each pancake features a golden pineapple ring and a bright maraschino cherry surrounded by tender buttermilk pancake batter.
Oat flour gives the pancakes a hearty, satisfying base, while sweet rice flour adds softness and tapioca flour helps create a light, flexible crumb. Resting the batter gives the gluten-free flours time to absorb the liquid, helping the pancakes cook evenly and remain tender.
These tropical gluten-free pancakes make an eye-catching choice for weekend breakfasts, holiday brunches, birthdays, and other special occasions. Serve them warm with maple syrup, powdered sugar, whipped cream, or your favorite pineapple topping.
Directions
Step 1: Prepare the Dry Ingredients
In a large mixing bowl, whisk together the gluten-free oat flour, sweet rice flour, tapioca flour, granulated sugar, baking powder, baking soda, and kosher salt. Continue whisking until the flours and leavening ingredients are evenly combined.
Step 2: Combine the Wet Ingredients
In a separate medium bowl, whisk together the buttermilk, egg, vanilla extract, and melted butter until smooth. Make sure the melted butter has cooled slightly before combining it with the egg and buttermilk.
Step 3: Finish the Pancake Batter
Pour the wet ingredients into the bowl containing the dry ingredients. Stir gently until the ingredients are just combined. A few small lumps are acceptable.
Avoid overmixing the batter because excessive mixing may make the finished pancakes less tender.
Step 4: Rest the Batter
Allow the pancake batter to rest for 15 minutes. This resting period gives the gluten-free flours time to absorb moisture and helps create softer, fluffier pancakes.
Step 5: Prepare the Pineapple
While the batter rests, core the fresh pineapple and cut it into rings approximately 1/4-inch thick. Pat each pineapple ring thoroughly with paper towels to remove excess moisture.
Drying the pineapple helps it caramelize on the griddle and prevents excess juice from making the pancake batter watery. Place one drained maraschino cherry in the center opening of each pineapple ring.
Step 6: Heat the Griddle
Preheat a griddle or large nonstick skillet over medium heat. Lightly coat the cooking surface with butter or gluten-free cooking spray.
The griddle should be hot enough to gently sizzle when the fruit is added, but it should not be so hot that the pineapple or pancake batter burns before cooking through.
Step 7: Caramelize the Pineapple
Place a prepared pineapple ring on the hot griddle. Cook it for approximately 30 seconds to begin caramelizing the fruit.
Check that the maraschino cherry remains in the center of the pineapple ring. If it shifts, carefully return it to the center before adding the batter.
Step 8: Add the Pancake Batter
Pour approximately 1/4 cup of pancake batter over and around the pineapple ring. Gently spread the batter as needed so that the fruit remains centered and the batter forms an even pancake.
Cook for 2 to 3 minutes, or until bubbles begin appearing on the surface and the edges look set and slightly dry.
Step 9: Flip the Pancake
Carefully slide a wide spatula underneath the pancake. Flip it gently so that the pineapple and cherry remain in place.
Cook the second side for an additional 1 to 2 minutes, or until the pancake is golden brown and cooked through. Adjust the heat if the outside is browning before the center has finished cooking.
Step 10: Cook the Remaining Pancakes
Transfer the finished pancake to a warm plate. Lightly grease the griddle again as needed and repeat the process with the remaining pineapple rings, cherries, and pancake batter.
Step 11: Serve
Serve the gluten-free pineapple upside-down pancakes warm. Finish them with maple syrup, a light dusting of powdered sugar, a dollop of whipped cream, or a spoonful of warm pineapple syrup, if desired.
Notes
Measure the gluten-free flours carefully using the spoon-and-level method. Scooping flour directly from its container can compact it and result in overly dense pancakes.
Use oat flour that is specifically labeled gluten-free. Conventional oats may be exposed to gluten-containing grains during growing, processing, or packaging.
Sweet rice flour adds softness and flexibility to the pancakes. Tapioca flour helps create a lighter texture and prevents the pancakes from becoming overly crumbly.
Allow the batter to rest for the full 15 minutes. This is particularly important when working with oat flour because it needs time to absorb the buttermilk.
Fresh pineapple works best, but canned pineapple rings may be used. Drain canned pineapple thoroughly and pat each ring dry before placing it on the griddle.
For sweeter pancakes, increase the granulated sugar in the batter to 2 tablespoons.
Use a wide spatula and flip each pancake gently. The pineapple ring makes these pancakes heavier than traditional pancakes, so careful handling will help keep the fruit in place.
Cook the pancakes over medium heat. If the griddle is too hot, the pineapple and batter may brown before the center is fully cooked.
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat them in a lightly greased skillet or toaster oven until warmed through.
To freeze the pancakes, arrange the completely cooled pancakes in a single layer on a baking sheet and freeze until firm. Transfer them to a freezer-safe container and freeze for up to 2 months.
When preparing this recipe for someone with celiac disease or gluten sensitivity, confirm that the oat flour, sweet rice flour, tapioca flour, baking powder, vanilla extract, maraschino cherries, cooking spray, and other packaged ingredients are appropriately labeled gluten-free. Prevent cross-contact by using clean utensils, cookware, and preparation surfaces.
