Melt 3 tablespoons of butter in a large non-stick skillet over medium heat. Stir in the brown sugar until dissolved and bubbly, about 1 minute.

Place pineapple rings in the sugar mixture, putting a maraschino cherry in the center of each ring. Cook for about 2 minutes until caramelized.

Remove the pineapple and cherries with a slotted spoon and set aside, keeping the caramel sauce in the pan.

In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

In another bowl, whisk the buttermilk, egg, and melted butter until combined.

Pour wet ingredients into dry ingredients and stir until just blended; a few small lumps are fine.

Return the skillet with caramel sauce to medium heat, placing caramelized pineapple rings back with cherries nested in centers.

Pour about 1/4 cup of pancake batter over the rings, covering them completely.

Cook for 2-3 minutes until bubbles form on the surface and edges begin to set, then gently flip pancakes.

Cook for another 1-2 minutes until golden brown and cooked through.

Transfer pancakes to a plate upside down to serve with caramel topping.

Serve immediately while warm.