If you’ve ever had the pleasure of enjoying a classic upside-down cake, then you know how magical it can be. Now, imagine turning that magic into a breakfast treat. That’s exactly what this irresistible caramel peach upside-down pancake recipe is all about. Combining the warmth of caramelized peaches with fluffy, golden pancakes creates a perfect balance of sweetness and comfort. This recipe has quickly become a favorite in my house, especially for special weekends when we want to indulge a little.
Why you’ll love this recipe:
Versatile
This recipe is so versatile. You can switch up the fruit to match whatever’s in season or to suit your taste. If peaches aren’t available, try using pineapples, apples, or even berries! The caramelized fruit at the bottom gives every bite a delightful burst of flavor, and the fluffy pancakes on top are the perfect way to soak it all in.
Budget-friendly
Despite how fancy it may look, this caramel peach upside-down pancake recipe is budget-friendly. The ingredients are simple, and you don’t need any fancy tools or gadgets to make it. With just a few pantry staples and fresh peaches, you’re ready to go.
Ingredients for the recipe:
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2 ripe peaches, peeled and sliced
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1/4 cup unsalted butter
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1/2 cup brown sugar
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1 teaspoon cinnamon
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1 1/2 cups all-purpose flour
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1 tablespoon baking powder
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1/2 teaspoon salt
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1 cup milk
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1 egg
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2 tablespoons unsalted butter, melted
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1 teaspoon vanilla extract
This caramel peach upside-down pancake is so irresistible that it’s guaranteed to impress anyone you serve it to. It’s sweet, warm, and comforting — the perfect way to start your day or even enjoy as a special treat.
How to make this recipe
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Prepare the caramelized peaches:
Start by preparing the caramelized peaches. In a large skillet, melt the 1/4 cup of butter over medium heat. Add the brown sugar, and stir until it melts and starts to bubble. Once the sugar has dissolved, sprinkle in the cinnamon, stirring to combine. Then, add the sliced peaches to the pan and cook for about 4-5 minutes, turning occasionally, until the peaches soften and are nicely caramelized. You’ll want the peaches to be golden and tender, absorbing all that delicious caramel sauce. Once done, remove the pan from the heat and set it aside. -
Make the pancake batter:
In a large bowl, whisk together the flour, baking powder, and salt. In a separate bowl, combine the milk, egg, melted butter, and vanilla extract. Slowly pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix — a few lumps are perfectly fine. The batter should be thick and smooth. -
Assemble the pancake:
Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with a little butter or oil. Once hot, take about 1/4 cup of the pancake batter and pour it over the caramelized peaches in the skillet. The batter should spread over the peaches, covering them. Be sure to leave enough space between each pancake for flipping. Cook the pancake for about 3-4 minutes, or until bubbles form on the surface and the edges look set. This is when you’ll want to flip the pancake to cook the other side. -
Flip the pancake:
Carefully flip the pancake over using a spatula, being sure to keep it intact. You may need to adjust the heat slightly to prevent burning. Cook for another 2-3 minutes, until the pancake is golden brown and cooked through. Once done, remove the pancake from the pan and set it aside. -
Serve and enjoy:
To serve, flip the pancake onto a plate so that the caramelized peaches are on top. You’ll be greeted with a beautiful, golden pancake topped with a gorgeous caramelized peach glaze. This decadent treat is perfect on its own, but you can add a drizzle of maple syrup or a dollop of whipped cream for extra indulgence.
Quick and easy
Despite the seemingly fancy look of this recipe, it’s surprisingly quick and easy to prepare. Once you’ve caramelized the peaches and made the pancake batter, the cooking process goes by fast. The caramelized peaches add an element of elegance to the pancakes, but it’s a no-fuss dish that can be made in under 30 minutes.
Customizable
Like all great recipes, this caramel peach upside-down pancake is highly customizable. You can switch up the fruit depending on the season. For a fall twist, use apples and sprinkle a little nutmeg into the caramel. Or, if you prefer a different flavor profile, try using fresh berries. The pancake batter is simple enough to experiment with, and you can even add a handful of chocolate chips or nuts to make it extra indulgent.
Perfect for guests
This recipe is perfect for breakfast or brunch with friends and family. It looks impressive, but it’s easy enough to whip up for a crowd. You can serve it as a main dish, and it pairs wonderfully with fresh fruit, a side of eggs, or even some crispy bacon. If you’re hosting a brunch gathering, this will surely be the star of the meal!
Whether you’re having a casual weekend breakfast or preparing for a special occasion, this irresistible caramel peach upside-down pancake will make the moment extra sweet. The warm, caramelized fruit pairs perfectly with the fluffy, tender pancakes, creating a flavor combination that’s hard to resist.
FAQs (Frequently Asked Questions)
1. Can I use frozen peaches instead of fresh peaches?
Yes, you can use frozen peaches if fresh ones aren’t available. Just make sure to thaw and drain the peaches well before using them. Since frozen peaches tend to release more liquid, you may need to cook them for a few extra minutes to ensure the caramel sauce thickens properly.
2. Can I make the caramelized peaches ahead of time?
Absolutely! You can prepare the caramelized peaches in advance and store them in an airtight container in the fridge for up to 2 days. When you’re ready to make the pancakes, simply reheat the peaches in a skillet for a few minutes before assembling the dish.
3. Can I make this recipe gluten-free?
Yes, you can make this recipe gluten-free by using a 1:1 gluten-free flour blend in place of regular all-purpose flour. Be sure to check that all your other ingredients are also gluten-free.
4. Can I use a different type of sugar for the caramel?
You can substitute the brown sugar with white sugar if necessary, but brown sugar adds a richer, more molasses-like flavor to the caramel. If you’re looking for a lighter option, you could also try using coconut sugar.
5. How should I store leftover pancakes?
Leftover pancakes can be stored in an airtight container in the fridge for up to 2 days. To reheat, simply pop them in the microwave for a few seconds or warm them up in a skillet over low heat. For longer storage, you can freeze the pancakes for up to 2 months. Just be sure to separate them with parchment paper to prevent sticking.