Bring the nostalgic flavors of pineapple upside down cake to your breakfast table with these fluffy Gluten-Free Pineapple Upside Down Pancakes. Sweet caramelized pineapple rings and bright maraschino cherries create a beautiful presentation, while a tender gluten-free pancake batter delivers a light and satisfying texture. Perfect for weekend brunches, special occasions, or whenever you are craving a tropical-inspired breakfast, these pancakes are both eye-catching and delicious.
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Servings
8 pancakes
Pancake Batter
1 cup buttermilk
1 cup plus 2 tablespoons oat flour
¼ cup plus 1 tablespoon sweet rice flour
3 tablespoons tapioca flour
1 tablespoon granulated sugar
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 large egg
1 teaspoon pure vanilla extract
¼ cup unsalted butter, melted and slightly cooled
Topping
1 fresh pineapple, cored and sliced into rings
Maraschino cherries, drained
Additional butter or cooking spray for the griddle
Prepare the Pancake Batter
In a large mixing bowl, whisk together the oat flour, sweet rice flour, tapioca flour, granulated sugar, baking powder, baking soda, and kosher salt until evenly combined.
In a separate bowl, whisk the buttermilk, egg, vanilla extract, and melted butter until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. A few small lumps are perfectly acceptable. Avoid overmixing, as this can make the pancakes less tender.
Allow the batter to rest for 15 minutes. This resting period helps the gluten-free flours absorb moisture and improves the overall texture of the pancakes.
Prepare the Pineapple
While the batter rests, core and slice the pineapple into rings approximately ¼-inch thick. Pat the slices dry with paper towels to remove excess moisture. This helps the pineapple caramelize more effectively and prevents excess liquid from affecting the pancakes.
Place a maraschino cherry in the center opening of each pineapple ring and set aside.
Cook the Pancakes
Preheat a griddle or nonstick skillet over medium heat. Lightly grease the surface with butter or cooking spray.
Place a pineapple ring on the hot griddle. If desired, allow it to cook for about 30 seconds to lightly caramelize before adding the batter.
Pour approximately ¼ cup of pancake batter over and around the pineapple ring, ensuring the fruit remains centered within the pancake.
Position a maraschino cherry in the center of the pineapple ring if it has shifted during cooking.
Cook for 2 to 3 minutes, or until bubbles begin to appear on the surface and the edges look set and slightly dry.
Carefully slide a spatula underneath the pancake and flip it gently. Continue cooking for an additional 1 to 2 minutes, or until the pancake is golden brown and cooked through.
Transfer the finished pancake to a warm plate and repeat with the remaining batter and pineapple slices.
Serve
Serve the pancakes warm with a drizzle of maple syrup, a dusting of powdered sugar, or a dollop of whipped cream. For an extra pineapple upside down cake flavor, top with a spoonful of warm pineapple syrup or a sprinkle of brown sugar.
For the best texture, measure the gluten-free flours carefully using the spoon-and-level method.
Sweet rice flour adds softness and flexibility to the pancakes, while tapioca flour helps create a light and fluffy crumb.
Fresh pineapple works best, but canned pineapple rings can be used if thoroughly drained and patted dry.
If you prefer a sweeter pancake, increase the granulated sugar in the batter to 2 tablespoons.
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or toaster oven before serving.
These pancakes freeze beautifully. Place cooled pancakes in a single layer on a baking sheet, freeze until firm, then transfer to a freezer-safe container for up to 2 months.
