Description

This Caramel Peach Upside-Down Pancake is a delightful twist on the classic pancake, featuring a luscious caramelized peach topping baked beneath a fluffy, moist pancake base. The combination of brown sugar caramel, fresh peaches, and a subtly spiced batter makes for a stunning and delicious brunch or dessert dish that’s easy to prepare using your oven-safe skillet or cast-iron pan.

Ingredients

Scale

Caramel Peach Topping

2 ripe peaches, sliced
1/4 cup brown sugar
2 tablespoons unsalted butter
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon

Pancake Batter

1 cup all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk (dairy or non-dairy)
1 large egg
2 tablespoons melted unsalted butter
1 teaspoon vanilla extract

Instructions

Prepare Caramel Peach Topping: Heat a 9-inch oven-safe skillet or cast-iron pan over medium heat. Add butter and melt completely, swirling to coat the bottom thoroughly. Sprinkle brown sugar evenly across the surface, then add ground cinnamon and vanilla extract. Stir gently and cook for 1-2 minutes until the mixture bubbles and caramelizes into a golden syrup.
Arrange Peach Slices: Remove the skillet from heat carefully. Arrange the peach slices in an overlapping pattern over the caramel, covering the entire bottom evenly. Set the pan aside while preparing the batter.
Mix Pancake Batter: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt to combine. In another bowl, whisk together milk, egg, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and gently fold until just combined, leaving some lumps to keep the batter light and fluffy.
Assemble and Bake: Preheat your oven to 375°F (190°C). Pour the pancake batter carefully over the arranged peaches in the skillet, making sure not to disturb their pattern. Place the skillet in the oven and bake for 20-25 minutes until the pancake is golden brown and a toothpick inserted in the center comes out clean.
Flip and Serve: Once baked, remove the skillet from the oven and allow it to cool for 2-3 minutes. Run a knife around the edges to loosen the pancake from the skillet. Place a large serving plate over the skillet and quickly invert both to release the pancake onto the plate. Let the skillet rest on the plate for about 30 seconds, then remove it to reveal the beautiful caramel peach upside-down pancake, ready to serve warm.

Notes

Use ripe but firm peaches to avoid them becoming too mushy during cooking.
An oven-safe cast-iron skillet works best for even caramelization and baking.
For a dairy-free version, substitute milk with almond or oat milk and butter with dairy-free margarine.
Serve with whipped cream or vanilla ice cream for an extra indulgent treat.
To prevent sticking, ensure the caramel mixture is evenly distributed and the butter is fully melted before adding peaches.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Keywords: Caramel Peach Upside-Down, Peach Pancake, Upside-Down Pancake, Skillet Pancake, Fruit Pancake, Brunch Recipe, Easy Dessert