Buttermilk Pancakes with Caramelized Pineapple

If you are looking to satisfy your pancake craving, try out these soft, thin buttermilk pancakes with a topping of fresh pineapple, that you will find totally powerless to resist!

Buttermilk pancakes with caramelized Pineapple


"Love this recipe! The caramelised pineapple adds a lovely twist to a traditional pancake breakfast.
The instructions are very clear to follow too!"

- Saarah


A season that spans from September to November. Yes you have guessed it, August marks the end of winter here in the Southern Hemisphere and we are transitioning to a season where the average temperature is hovering between 11°C and 23°C. Sydney in spring time is simply the best time of the year with nature kicking in flower production into high gear. Spring is the perfect season with more sunshine, more daylight hours, more greenery and an abundance of blooms all around!!

As the Spring starts to kick in, many of us are still craving for something warm and comforting particularly for weekend breakfasts. There is nothing like piping hot pancakes that give a jump start for a busy day as most weekends are jam packed with a myriad of activities that require a boost of energy. A taste of these pancakes, is the taste that never disappoints!!

What are we having for breakfast Mummy?

In my house, it all starts off on a Saturday morning when I am sitting in my study doing my blog and researching some articles, my son quietly enters my study. One look at his face, and I know he is craving for something that will pep his morning. I cannot resist asking him, are you after a weekend breakfast or just want a motherly chat? The answer usually is, can we have some pancakes or French Toast for breakfast? It's extremely hard to say no to your child when they are craving for a weekend pampering breakfast. Besides, his weekday breakfasts are pretty standard - 2 WeetBix slathered with 300 ML milk, some fresh mixed berries, all topped by a generous drizzle of locally made honey and a cup of white tea. Yes, that's right! I stop my work and together we start the weekend prepping and cooking these delicious pancakes. These pancakes are only a treat and I make them usually once a month or once every two months. So, treat yourselves to these thin, light buttermilk pancakes and you will hold this taste close to your heart!

These buttermilk pancakes are more like the traditional British pancakes and are thin and light, unlike the American pancakes which are thick and fluffy that a lot of you are familiar with. These are larger in size, thinner and usually rolled or folded around some kind of filling. They are made with four simple ingredients comprising of flour, egg, buttermilk and butter. While you are making the batter, it is important not to over-mix as over-mixing can render the pancakes tough. Buttermilk also plays an important role - the acid in the buttermilk helps breakdown gluten making the pancakes soft and moist. Also, always keep an eye on the pancakes while they are cooking as they do cook quickly. Finally, do not panic if the two sides of the pancake look different because they will always look different!!

One of the main reasons I love making pancakes, is to eat the fresh fruit toppings and the dripping pan juices. Last week when I made a dash to my local supermarket, they had some delicious juicy looking ripe pineapples and I was at once inspired to prepare pancakes with fresh pineapple. I thought I will give my son a pleasant surprise as it was his birthday weekend plus it was Father's Day in Australia! Bingo! The slightly tangy, sweet and aromatic caramelized pineapple adds a little touch of luxury to these pancakes. You may use half of a fresh ripe pineapple or freshly cut pineapple chunks (available at your local Woolworths supermarket and are called Good-to-go fresh pineapple). They come in a see through tub of 200 grams per tub. These ready tubs make it much easier as we are not spending too much time cutting the pineapple. If you are using fresh whole pineapple, do the prep on the earlier day so, the chunks are ready for use when you are making the sauce. You can also make the batter 24 hours ahead of time and refrigerate it till ready to use. Simply remove the batter from the refrigerator and place it on the bench top for 15 minutes before frying the pancakes.

Where are Australian Pineapples Grown?

Australian pineapples are mostly grown in the regions of South East Queensland, particularly in the Sunshine Coast hinterland, Maryborough and Wide Bay areas, the Yeppoon area and North Queensland including Mareeba and Mossman. A small number of pineapples are now also grown in the Northern Territory. Thanks to the labour of love of the Australian farmers who are experts on the fruit and its cultivation.

How do you know when your pineapple is ripe?

When buying pineapples in Australia, look for one that has a firm shell but is slightly soft when squeezed. It should be light or medium yellow in colour. A little green is fine but if the pineapple is dark green, then it is under-ripe. Do not buy under-ripe pineapples as they are woody, tart and most likely will not ripen on the kitchen bench. I also tend to use the frond test (spiky green top of a pineapple) as it works best for me. Gently tug at one of the spiky green leaves and if it is loose or comes off, then your pineapple is ripe. If you are still unsure, then look at the bottom of the pineapple as the bottom should have a light or medium yellow colour.

If you are looking to satisfy your pancake craving, try out these soft, thin buttermilk pancakes with a topping of fresh pineapple, that you will find totally powerless to resist!

If you give this recipe a try, I would love to hear your feedback. Leave a comment, rate the recipe, take a picture and tag it at @lavina_mendonsa. It would be lovely to see what you have come up with. If you want to see more recipe inspirations, you can follow me on Instagram @lavina_mendonsa.

Buttermilk pancakes with caramelized Pineapple

Buttermilk Pancakes with Caramelized Pineapple

Catherine Lavina Mendonsa
Whether I am preparing pancakes for Shrove Tuesday (Pancake Day) or any other day, these thin little indulgent pancakes are my favourite.  They start off as a basic pancake but the addition of buttermilk makes them light and soft.  Served them folded with a topping of either fresh or canned caramelized pineapple along with dripping pan juices, and you will find them totally powerless to resist!!!
5 from 1 vote
Prep Time 30 minutes
Cook Time 20 minutes
Resting time 30 minutes
Total Time 1 hour 20 minutes
Course Breakfast
Cuisine American, Australian, British
Servings 4 people


Ingredients for the Pancakes

  • cup (220g) self-raising flour sifted
  • 1 large egg lightly beaten
  • Pinch salt optional
  • cup (400-425mL) buttermilk
  • 2 tbsp. melted butter plus 1 tbsp. extra

Ingredients for the Caramelized Pineapple

  • 50 g butter
  • 400 g freshly cut pineapple chunks or canned pineapple rings cut into half moons
  • 4 tbsp. (65g) brown sugar
  • 2 tbsp. water
  • 2 tsp. pure vanilla extract


Method to make Pancakes

  • Place flour in a medium glass bowl and make a well in the centre. Add the egg and salt. Pour buttermilk in a steady stream and start whisking. Add 2 tbsp. melted butter. Continue pouring the rest of the buttermilk and whisk till the ingredients are just combined to form a batter. Do not over-mix the batter. Stand for 30 minutes. Pour the mixture into a jug as it makes it easier to pour.
  • Pre-heat a medium size non-stick frying pan on medium heat. Once the pan is hot, reduce to low to medium heat. Grease the pan very lightly with a little of the remaining melted butter and pour about ½ a cup of the batter in the centre of the pan. Lift the pan and swirl gently in a circular motion until the batter covers the bottom of the pan and you have a pancake approximately 14 cm in diameter. Cook for 50 seconds or until bubbles appear on the surface of the pancake and the base looks a beautiful golden colour. As these are thin pancakes, gently push the spatula to the centre of the pan, lift the pancake carefully and flip over to turn. Cook for 40 seconds or until brown spots appear on the underside.
  • Remove and stack the pancakes in between pieces of baking paper on a warm tray. Repeat with remaining batter.

Method to make Caramelized Pineapple

  • If you are using fresh pineapple, peel, core and cut into bite size chunks. You should have 400 g peeled and cored pineapple chunks. You may use freshly cut pineapple chunks available in your local supermarket. They come in tubs of 200g each. You may also use canned pineapple chunks or rings cut into half moons.
  • Heat butter in the same non-stick medium size frying pan over medium-high heat just until it becomes frothy. Add the pineapple chunks/half moons and cook for 4 minutes or until brown on the underside. Your may swirl the pan a little to distribute the butter around the pineapple. Turn and sprinkle sugar one tablespoon at a time. Add 2 tablespoon water, and cook for a further 2-3 minutes or until the sugar has dissolved, pineapple caramelized and the pan juices have thickened slightly. Stir in the vanilla.
  • Divide the pineapple among the pancakes. Place pineapple in one quarter and fold each pancake into half over the filling. Fold them to form quarters again.
  • Serve two pancakes on each plate drizzled with pan juices immediately.


  1. Warm your butter in 10 second bursts to avoid any splatters in the microwave.
  2. You may substitute pure vanilla extract with 1 tsp. of natural coconut flavouring essence or Natural Coconut Flavour for a deeper tropical flavour when making the caramelized pineapple.  I buy the Queen brand that comes in 50mL bottles at my local Woolworths Supermarket.  
  3. As we are serving the pancake with a topping, there is no need to add sugar to the pancake batter however, if you are eating pancakes on their own, you may add 1-2 tablespoon of white sugar when mixing the batter.  
  4. Don’t panic if you see tiny lumps in the batter because tiny lumps will not harm your pancakes.  The pancakes will be light and soft. 
  5. In order to get even size pancakes, I use my non-stick crepe pan.  You may use any medium non-stick frying pan if you do not have a crepe pan.
  6. As we are folding the pancakes into quarters, make them approximately 14 cm or 5½ inches in diameter. Keep an eye on your pancakes when you are cooking them, as they do cook quickly. 
  7. If your pan is overheated by the 3rd or 4th pancake, reduce temperature to low before you start frying the rest of the pancakes.  Also, these pancakes will take slightly lesser time to cook as the pan has reached the temperature. 
  8. I buy my pineapple or pineapple chunks at my local Woolworths supermarket.  The difference between using fresh and canned pineapple is that the fresh pineapple is juicy, tangy, fruity, sweet and has a vibrant tropical flavour.  On the other hand, canned pineapple is sweeter, less acidic and more convenient. I personally prefer fresh pineapple. If you are using canned pineapple to make the topping, you must drain the pineapple chunks or rings (cut into half moons) completely before adding them.   
Keyword Breakfast, Caramelized Pineapple, pancakes, pineapple, tropical
Lavina with Deliciously Indian

Hi, I’m Catherine!

I’m all about creating tasty Indian dishes with whatever’s on hand, even when I’m short on time or budget. I love turning simple ingredients into flavorful delights. Join me on this culinary adventure where we’ll explore the magic of Indian cuisine, one delicious dish at a time!


  1. Saarah October 4, 2021 at 6:44 pm - Reply

    5 stars
    Love this recipe! The caramelised pineapple adds a lovely twist to a traditional pancake breakfast. The instructions are very clear to follow too!

    • Catherine Lavina Mendonsa October 5, 2021 at 8:59 am - Reply

      Hi Saarah

      Thank you for trying out my recipe, your feedback and your comments. Happy to hear you loved the recipe and found the instructions easy to follow. Thanks again! X

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