Pineapple Upside Down Sheet Pan Pancakes

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Pineapple Upside Down Sheet Pan Pancakes

Prep Time10

Cook Time20

Course: Breakfast

Cuisine: American

Keyword: pineapple upside down pancakes, sheet pan pancakes, gluten-free pancakes

Servings:

Ingredients

1 can pineapple rings drained
1 jar dye-free maraschino cherries
4 tablespoons coconut sugar divided
1 ½ cups gluten-free flour blend
½ teaspoon salt
2 teaspoons baking powder
2 eggs
½ cup butter melted (or coconut oil)
1 ½ cups almond milk
1 teaspoon vanilla extract

Instructions

Preheat oven to 400°F. Prepare a quarter sheet pan (see notes for sizing).
Measure out all ingredients (mise en place).
Open the pineapple rings, drain, and set aside.
Set aside 2 tablespoons of the coconut sugar.
In a large bowl, mix the wet ingredients: eggs, melted butter (or coconut oil), almond milk, vanilla, and remaining coconut sugar.
In a separate bowl, sift together the dry ingredients: gluten-free flour, salt, and baking powder.
Combine wet and dry ingredients and mix until just incorporated.
Sprinkle the sheet pan evenly with the reserved 2 tablespoons coconut sugar.
Arrange pineapple rings on the pan and place a cherry in the center of each ring.
Pour the pancake batter evenly over the pineapple and cherries.
Bake for 20 minutes, or until set and lightly golden.
Slice and serve warm or cold.

Notes

Sheet Pan Size: Quarter sheet pan (approximately 9x13 inches) works best for even thickness.
Dye-Free Tip: Look for naturally colored cherries (no Red 40) or substitute with fresh berries.
Serving Idea: Flip slices upside down when serving to showcase the caramelized pineapple topping.

Refrigerate for best freshness

Because of the pineapple and fruit juices, it’s best to store this cake in the refrigerator. Best eaten within 3–4 days

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