Pineapple Upside Down Sheet Pan Pancakes
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Course:
Breakfast
Cuisine:
American
Keyword:
pineapple breakfast recipe, sheetpan pancakes recipe
Ingredients
- ½ cup unsalted butter melted
- ¾ cup light brown sugar
- 2, 20 ounce cans pineapple slices drained, with juice reserved
- Maraschino Cherries
- 1 ¾ cup pineapple juice
- ¾ cup water
- 3 ¾ cups Krusteaz Whole Wheat Pancake Mix
Instructions
-
Heat oven to 350˚F. Line a 13x9-inch jelly roll pan with parchment paper or foil.
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Pour melted butter into the jelly roll pan, then sprinkle with brown sugar.
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Arrange pineapple slices over brown sugar. Place a cherry in the center of each pineapple slice.
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In large bowl, combine pineapple juice, water and pancake mix and whisk until smooth.
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Pour batter over pineapple slices and gently spread until evenly covered.
-
Bake for 15-17 minutes or until a knife is inserted and comes out clean.
-
Allow to cool for 10 minutes. Once cooled, position a large cutting board or serving platter over pan. Carefully flip sheet pan pancakes onto board and remove lining.
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Cut into squares and serve.