Caramel Peach Upside-Down Pancakes

The concept of upside-down desserts has a rich history that dates back to the early 20th century. Originating from the traditional upside-down cake, where fruit is placed at the bottom of a cake tin and covered with batter before being inverted after baking, the idea quickly gained popularity for its visual appeal and flavor-enhancing techniques. Upside-down pancakes take this classic concept and elevate it to breakfast status, allowing the natural sweetness of fruits to caramelize beautifully, resulting in a dish that is as pleasing to the palate as it is to the eyes.

Start your morning with a delicious twist on breakfast: Caramel Peach Upside-Down Pancakes! This enticing recipe features juicy, caramelized peaches nestled on top of fluffy pancakes, making for a visually stunning and indulgent treat. Perfect for brunch or a cozy weekday breakfast, these pancakes are easy to make and full of flavor. Discover the rich history behind upside-down desserts, the health benefits of fresh peaches, and learn how to whip up this mouthwatering dish with our step-by-step guide. Each bite promises a delightful blend of textures and tastes that will brighten your morning!

Print Recipe Pin Recipe

Ingredients

For the Caramel Peach Topping:

2 medium ripe peaches, sliced

1/4 cup unsalted butter

1/2 cup brown sugar, packed

1 teaspoon vanilla extract

1/2 teaspoon cinnamon

A pinch of sea salt

For the Pancake Batter:

1 cup all-purpose flour

2 tablespoons sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup buttermilk

1 large egg

2 tablespoons vegetable oil

1 teaspoon vanilla extract

Optional Toppings:

Whipped cream

Chopped pecans or walnuts

Extra peach slices

Instructions

Prepare the Caramel Peach Topping:

- In a medium skillet over medium heat, melt the butter. Stir in the brown sugar, vanilla extract, cinnamon, and sea salt. Cook, stirring frequently, until the mixture is bubbly and smooth, about 2 minutes.

- Add the sliced peaches to the skillet and toss gently in the caramel until coated. Cook for an additional 2-3 minutes until the peaches are slightly softened. Remove from heat and set aside.

Make the Pancake Batter:

- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

- In another bowl, mix the buttermilk, egg, vegetable oil, and vanilla extract until well combined.

- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.

Cook the Pancakes:

- Preheat a non-stick skillet or griddle over medium heat. Make sure it's hot enough by sprinkling a few drops of water on the surface; they should sizzle and evaporate.

- Grease the skillet lightly with butter or oil. Pour about 1/4 cup of pancake batter onto the skillet for each pancake.

- Immediately add a spoonful of the caramel peach mixture on top of the batter (peach side down), followed by another small dollop of batter if desired to cover the peaches.

- Cook until bubbles form on the surface of the pancakes, and the edges look set, about 2-3 minutes. Carefully flip the pancakes and cook the other side until golden brown, about another 2 minutes.

Serve:

- Stack the pancakes on a plate, peach side up, and drizzle any remaining caramel sauce over them. Top with whipped cream and chopped nuts for an extra touch of indulgence!

Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Serves 4