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Caramel Peach Pancakes flipped upside down add a tasty twist to your breakfast with soft peaches baked beneath a fluffy pancake layer topped with rich caramel. This dish turns heads at any brunch, mixing sweet caramel notes with fresh peach flavor. It's a fun change for weekend mornings or special occasions when plain pancakes won't cut it.
I whipped this up on a slow Sunday and the smell filled the house like magic. Now it’s a dessert I make for friends all the time.
What You Need
- 2 firm but ripe peaches sliced fresh for juicy flavor: pick peaches that aren’t too soft but ready to eat
- Brown sugar for a tasty caramel layer: light brown sugar works best to give a mild molasses touch
- Unsalted butter for controlling saltiness and smooth richness: good quality butter makes a difference
- Vanilla extract for warm flavor: pure vanilla really boosts the taste
- Cinnamon for a cozy, gentle spice that pairs well with peaches
- All-purpose flour provides the pancake's base: sift to keep it smooth and clump-free
- Granulated sugar softly sweetens the batter
- Baking powder helps the pancakes puff up nice and fluffy: fresh powder works best
- Salt to balance the sweetness and bring out flavors: fine sea salt is ideal
- Milk for moisture: use dairy or your favorite plant milk depending on your taste
- One large egg to bind everything and add softness
- Butter melted and mixed into the batter for richness and a golden crust
How to Make It
- Start the Caramel Peach Layer:
- Set a 9-inch skillet that can go in the oven on medium heat. Melt the butter and swirl it around so it coats everything. Sprinkle brown sugar on top, then add cinnamon and vanilla. Let it cook gently for a minute or two until the sugar melts and the mix bubbles and turns a golden caramel shade.
- Layer the Peaches:
- Take the pan off the heat. Neatly arrange the peach slices over the caramel, overlapping them so the bottom is fully covered. This careful layout will make a beautiful fruit top after baking.
- Whip Up the Batter:
- In a big bowl, mix flour, sugar, baking powder, and salt. In another bowl, combine milk, egg, butter, and vanilla. Pour the wet stuff into the dry and fold gently until just mixed. A few lumps are okay—they keep the pancakes soft.
- Put It All Together and Bake:
- Heat your oven to 375°F. Pour the batter over the peach layer slowly, spreading it evenly without messing up the fruit pattern. The batter should cover the peaches completely.
- Let It Bake:
- Put the skillet in the oven for about 20 to 25 minutes. The pancake top should be golden and spring back when you press it lightly. Stick a toothpick in the center—if it comes out clean, it’s ready.
- Flip It Out:
- Let the skillet cool for 2 or 3 minutes outside the oven. Run a knife gently around the edges to loosen it. Place a big plate upside down on the skillet and flip quickly to drop the caramel peach topping onto the plate. Wait 30 seconds then lift the pan to show off your beautiful upside-down cake.
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Keeping Leftovers
You can store extra pancakes in the fridge for up to three days. Just warm them up gently in a pan or microwave to get them soft again. If you want to save longer, wrap them up and freeze for up to a month. Thaw and reheat when ready to eat.
Swap Out Ideas
No fresh peaches on hand? Use thawed frozen peaches or nectarines for a similar taste. For a dairy-free mix, pick plant-based milk and vegan butter. Try coconut sugar instead of brown sugar for a richer flavor twist.
Tasty Pairings
Top these pancakes with a spoonful of whipped cream or vanilla yogurt. A drizzle of maple syrup adds extra sweetness. Garnish with fresh mint or some chopped toasted nuts for a flaky crunch.
A Bit of History
Upside-down dishes started as a fancy way to show off caramelized fruits. This take mixes that classic style with breakfast pancakes making a tasty weekend favorite many families enjoy.
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Common Recipe Questions
- → What’s the best way to stop the caramel from burning?
Keep the heat in the medium range and stir slowly while melting the butter and sugar. You want a bubbly look with a caramel shine but not too dark to avoid bitterness.
- → Can I swap out peaches for other fruit?
For sure. Fruits like apples, pears, or plums work great if sliced thin and caramelized the same way.
- → How should the batter feel before putting it in the oven?
Just mix enough to bring things together but keep some lumps. That’s what makes it light and fluffy after baking.
- → Why use a skillet that’s safe for the oven?
It lets you cook the fruit topping on the stove and then bake everything without switching pans.
- → How do I flip the pan without making a mess?
After baking, let it cool a little. Run a knife around the sides to loosen. Put a plate on top and flip in one smooth move to keep it all nice and neat.
- → Is non-dairy milk okay in the batter?
Yeah, almond or oat milk works fine and won’t change the taste much.