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Pineapple Walnut Pancakes

Pineapple Walnut PancakesIf you love the taste of pineapple upside down cakes, these pancakes will be in your favorites list! They are perfect for a holiday breakfast.

Makes 6 large pancakes.


Pineapple Sauce:

  • 4 Tbsp butter
  • 1/2 c brown sugar, packed
  • 1/2 c canned crushed pineapple with juice


  • 2 eggs
  • 1 c milk
  • 2/3 c canned crushed pineapple with juice
  • 2 Tbsp melted butter
  • 1/2 c walnuts, chopped
  • 1 c all purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp sea salt
  • 1-2 Tbsp butter for frying


Pineapple Sauce:

  1. In a medium skillet over medium heat, melt the 4 tablespoons of butter. Add the brown sugar and pineapple. Stir until simmering.
  2. Simmer 2 minutes, stirring constantly. Remove from flame and keep warm.


  1. In a medium bowl, beat the eggs with a fork. Add milk, the 2/3 cups pineapple, melted butter and walnuts. Beat together.
  2. In another bowl or on a sheet of wax paper, blend together the flour, baking powder and salt. Add these dry ingredients to the wet ones and blend until the dry ingredients no longer appear.
  3. Preheat a heavy skillet or griddle on medium heat until up to temperature. Add a bit of the butter to the pan and coat it well. Drop batter by half-cups and fry a few minutes on the first side, or until set up and browned on the bottom. Flip over and fry a shorter time on the second side, again until browned and firm.
  4. Remove to a serving plate. Spoon the sauce over or beside them and serve hot.

I like to serve these pancakes on Christmas morning as a special treat. They are rich with a caramelized pineapple flavor!

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