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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
Author: Jackie
  • 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
  1. Heat oven to 350˚F. Line a 13x9-inch jelly roll pan with parchment paper or foil.

  2. Pour melted butter into the jelly roll pan, then sprinkle with brown sugar.
  3. Arrange pineapple slices over brown sugar. Place a cherry in the center of each pineapple slice. 

  4. In large bowl, combine pineapple juice, water and pancake mix and whisk until smooth.

  5. Pour batter over pineapple slices and gently spread until evenly covered.

  6. Bake for 15-17 minutes or until a knife is inserted and comes out clean.

  7. 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.

  8. Cut into squares and serve.