Irresistible Caramel Peach Upside-Down Pancakes
{"Frozen peaches work: thaw and drain well; cook a few extra minutes so the caramel thickens.","Make-ahead: Caramelized peaches can be made up to 2 days in advance; reheat in a skillet before using.","Gluten-free option: Use a 1:1 gluten-free flour blend in place of all-purpose flour; confirm other ingredients are GF.","Sugar swaps: White sugar can replace brown sugar; coconut sugar gives a lighter, caramel-like flavor.","Customizations: Try apples with a pinch of nutmeg, or fresh berries. You can also add chocolate chips or chopped nuts to the batter.","Storage: Refrigerate leftover pancakes up to 2 days. For longer storage, freeze up to 2 months with parchment between pancakes.","Reheating: Warm in the microwave briefly or in a skillet over low heat.","Serving suggestions: Great on their own or with a drizzle of maple syrup or a dollop of whipped cream."}
Time: Prep: 10 mins, Cook: 15 mins, Total: 25 mins
Servings: 4
Ingredients
- 2 ripe peaches, peeled and sliced (about 300 g)
- 1/4 cup (56 g) unsalted butter
- 1/2 cup (110 g) brown sugar
- 1 teaspoon (2.5 g) ground cinnamon
- 1 1/2 cups (180 g) all-purpose flour
- 1 tablespoon (12 g) baking powder
- 1/2 teaspoon (3 g) fine salt
- 1 cup (240 ml) milk
- 1 large egg
- 2 tablespoons (28 g) unsalted butter, melted
- 1 teaspoon (5 ml) vanilla extract
Instructions
- Prepare the caramelized peaches: In a large skillet, melt the 1/4 cup butter over medium heat. Stir in the brown sugar until melted and bubbling, then add the cinnamon. Add the sliced peaches and cook 4–5 minutes, turning occasionally, until softened and caramelized. Remove the pan from heat and set aside.
- Make the pancake batter: In a large bowl, whisk together the flour, baking powder, and salt. In a separate bowl, whisk the milk, egg, melted butter, and vanilla. Pour the wet mixture into the dry and stir gently just until combined; a few lumps are fine.
- Cook the pancakes: Preheat a non-stick skillet or griddle over medium heat and lightly grease with a little butter or oil. Spoon some caramelized peaches into the skillet, then pour about 1/4 cup batter over the peaches for each pancake, leaving space between pancakes. Cook 3–4 minutes until bubbles form and edges look set.
- Flip and finish: Carefully flip each pancake and cook 2–3 minutes more, until golden brown and cooked through. Adjust heat as needed to prevent burning. Transfer cooked pancakes to a plate.
- Serve: Flip each pancake so the caramelized peaches are on top. Serve as is, or add a drizzle of maple syrup or a dollop of whipped cream if desired.