A decadent skillet-baked pancake topped with buttery caramelized peaches — a showstopping breakfast (or dessert!) that’s as beautiful as it is indulgent.
Prep Time: 15 minutes
Cook Time: 20–25 minutes
Total Time: ~40 minutes
Servings: 4–6
Dietary: Vegetarian-friendly
Ingredients
For the caramel peach topping:
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Ripe peaches – 2, sliced
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Brown sugar – ¼ cup
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Unsalted butter – 2 tbsp
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Vanilla extract – 1 tsp
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Cinnamon – ¼ tsp
For the pancake batter:
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All-purpose flour – 1 cup
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Granulated sugar – 2 tbsp
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Baking powder – 1 tbsp
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Salt – ½ tsp
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Milk (dairy or non-dairy) – 1 cup
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Large egg – 1
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Melted butter – 2 tbsp
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Vanilla extract – 1 tsp
Instructions
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Make the caramel peach topping: Heat a 9-inch oven-safe or cast-iron skillet over medium heat. Melt butter and swirl to coat the bottom. Sprinkle brown sugar over the butter, then add cinnamon and vanilla. Stir gently and cook for 1–2 minutes until bubbly and caramelized.
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Arrange the peaches: Remove from heat. Arrange sliced peaches in an overlapping pattern across the caramel layer, covering the bottom of the pan. Set aside.
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Mix the pancake batter: In a large bowl, whisk flour, sugar, baking powder, and salt. In another bowl, whisk milk, egg, melted butter, and vanilla. Pour wet ingredients into dry and fold gently until just combined. (A few lumps are fine.)
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Assemble: Preheat oven to 375°F (190°C). Pour the batter over the arranged peaches, spreading evenly to cover without disturbing the design.
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Bake: Transfer skillet to the oven. Bake 20–25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
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Flip & serve: Let cool 2–3 minutes. Run a knife along the edges. Place a serving plate over the skillet, then confidently flip. Let sit for 30 seconds before lifting off the pan. Serve warm.
Quick Notes & Pro Tips
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Use firm peaches: Slightly underripe peaches hold their shape better during baking.
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Don’t overmix the batter: This keeps the pancake tender and fluffy.
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Be confident with the flip: Use oven mitts and commit to one quick, smooth motion.
Why You’ll Love It
This skillet pancake combines caramelized fruit, soft and fluffy cake-like texture, and a stunning upside-down presentation — perfect for brunch, special occasions, or when you want to impress without a ton of effort.
Ingredient Details & Substitutions
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Fruit: Swap peaches for nectarines, plums, or pineapple for a twist.
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Milk: Use almond, oat, or coconut milk for a dairy-free version.
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Spice it up: Add nutmeg or cardamom for a warm flavor boost.
Variations & Serving Suggestions
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Make it dessert: Top with whipped cream or a scoop of vanilla ice cream.
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Nutty crunch: Sprinkle chopped pecans or almonds over the caramel layer before adding the batter.
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Extra sauce: Drizzle with additional caramel or maple syrup when serving.
Storage & Make-Ahead
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Refrigerate: Store leftovers in an airtight container for up to 3 days.
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Reheat: Warm slices in the oven at 300°F or briefly in the microwave.
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Make-ahead: Prepare caramel and slice peaches in advance; assemble and bake when ready.
FAQs
Q: Can I use canned peaches?
A: Yes, but drain them well and pat dry to prevent excess moisture.
Q: Can I make it gluten-free?
A: Substitute with a 1:1 gluten-free baking flour blend.
Q: Can I make it in advance?
A: It’s best served fresh, but you can bake ahead and reheat gently before serving.
Personal Note
This recipe is my go-to for weekend brunch when I want something that feels bakery-special but is simple enough to make at home. The caramelized peaches add a bright, fruity sweetness that pairs perfectly with the fluffy pancake base.
Your turn!
Tried these Caramel Peach Upside-Down Pancakes? Leave a comment or tag me on social media — I’d love to see your version!
Would you like me to create a “mini-skillet version” for individual servings or a “fall-inspired version” with apples and warm spices?