Caramel Peach Upside-Down Pancakes arrive at the table with a glossy caramel crown and warm, fragrant peaches. This Caramel Peach Upside-Down Pancakes recipe pairs tender, buttery pancakes with a sticky-sweet caramel layer, creating an elegant flip of the classic breakfast. Bright peach acidity counterbalances the deep caramel, and a cast-iron sear gives the topping a delicate caramelized texture. For a smaller celebration, see our peach upside-down mini cakes for a refined variation: https://www.majesticrecipes.com/peach-upside-down-mini-cakes/.
Why Make This Recipe
- Effortless Yet Elegant: One-skillet technique yields a dramatic plated dessert with minimal fuss.
- Minimal Ingredients: Pantry staples transform into a sophisticated sauce and a tender pancake base.
- Impressive Flavor: Brown sugar caramel, warm stone-fruit, and a hint of citrus create layered sweetness and brightness.
This version elevates the ordinary pancake by cooking the caramel and peaches beneath the batter, so the fruit poaches gently while the sugar toasts to amber. The result is a glossy, aromatic topping that has both soft peach flesh and edges with light caramel chew — more refined than a simple fruit compote.
Ingredients
Base — Pancake batter
- 1 1/4 cups (150 g) all-purpose flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- 1/4 tsp fine sea salt
- 1 large egg, room temperature
- 1 1/4 cups (300 ml) milk, room temperature (or buttermilk for tang)
- 3 tbsp unsalted butter, melted and slightly cooled
Sauce — Caramel & peaches
- 3 tbsp unsalted butter, room temperature
- 1/2 cup (100 g) packed dark brown sugar
- 2 ripe but firm peaches, sliced 1/4-inch thick (peel on or off)
- 1 tsp pure vanilla extract
- 1 tsp lemon juice
- Pinch flaky sea salt
Topping & finish
- Powdered sugar, for dusting (optional)
- Softened mascarpone or crème fraîche, for serving (optional)
- Fresh mint leaves or microgreens, finely chopped for garnish
Precision notes: use room temperature butter and milk for even emulsification; choose ripe but slightly firm peaches so slices hold shape; slice peaches uniformly for consistent caramelization.
How to Make Caramel Peach Upside-Down Pancakes:
- Prepare the batter: Whisk flour, sugar, baking powder, and salt in a bowl. In another bowl, beat egg with milk and melted butter until smooth. Fold wet into dry until just combined — a few small lumps are fine. Rest 10 minutes.
- Mini-tip: Resting hydrates the flour and keeps the pancakes tender.
- Make the caramel and arrange peaches: In a 10–12 inch cast-iron skillet over medium heat, melt the 3 tbsp butter. Add brown sugar and stir until it dissolves and begins to bubble to a deep amber — about 2–3 minutes. Stir in vanilla, lemon juice, and a pinch of sea salt. Remove from heat. Arrange peach slices in an even concentric pattern; they should sit slightly overlapped and glossy with caramel.
- Sensory cue: The caramel should smell toasty and show a warm amber hue; peaches will glisten.
- Pour and cook: Return skillet to low–medium heat. Pour batter gently over the peaches, smoothing slightly with a spatula so it reaches edges. Cook uncovered for 4–6 minutes until edges set and small bubbles form on the surface. The bottom (under the peaches) will caramelize and the pancake top should look matte and set.
- Mini-tip: Cover the skillet for the last 1–2 minutes to help the center cook without browning the caramel too fast.
- Finish on the stovetop or oven: If the center remains unset, transfer skillet to a preheated 350°F (175°C) oven for 6–8 minutes until a toothpick comes out clean. Watch the caramel; it should thicken, not burn.
- Mini-tip: Use a thermometer — the caramel will set and lose gloss when it reaches just under simmering sugar stage.
- Invert and serve: Let the skillet rest 2 minutes. Run a thin spatula around edges to loosen. Place a warm serving plate over the skillet and invert in one confident motion. Lift the skillet to reveal glossy caramel and peaches atop the pancake. Sprinkle a small pinch of flaky sea salt and finish with powdered sugar or a dollop of mascarpone.
- Mini-tip: If any caramel sticks, deglaze the skillet with a splash of warm water, reduce slightly, and spoon back over the pancake for shine.
How to Serve Caramel Peach Upside-Down Pancakes:
Serve warm, inverted on a shallow warmed plate so the caramel pools slightly around the edges. Spoon a quenelle of mascarpone or a dollop of crème fraîche to add silky tang against the sweet caramel. Finish with a scattering of finely chopped fresh mint, a pinch of flaky sea salt, and a light dusting of powdered sugar. For a rustic, shareable presentation, cut into wedges and present on a wooden board with an espresso or a late-harvest wine; for a plated dessert, add a small spoonful of toasted almond crumble alongside to provide crunch and contrast to the soft peaches (see a complementary idea with apple caramel bombs here: https://www.majesticrecipes.com/apple-caramel-bombs/).
How to Store Caramel Peach Upside-Down Pancakes:
Cool completely at room temperature before storing to prevent steam from softening the caramel. Refrigerate covered in an airtight container for up to 2 days. To reheat and preserve texture, warm slices gently in a 300°F (150°C) oven for 8–10 minutes or reheat in a skillet over low heat, adding a teaspoon of water if the caramel is very stiff. Avoid the microwave to prevent a rubbery pancake texture; if needed, microwave on short intervals and finish in a warm skillet for crisp edges.
Tips to Make Caramel Peach Upside-Down Pancakes:
- Pick firm-ripe peaches so slices hold shape and develop a slight chew at the edges.
- Cook caramel on moderate heat and watch closely — sugar can shift from amber to burnt quickly.
- Use a well-seasoned cast-iron skillet for even heat and a glossy caramel finish.
- Rest the batter 10 minutes to keep pancakes tender and to allow leaveners to activate.
- For shine and extra flavor, stir a tablespoon of brown butter into the caramel before arranging peaches.
Variation (if any):
- Brown Butter & Bourbon: Replace 1 tbsp butter in the caramel with brown butter and add 1 tsp bourbon for a nutty, warm note.
- Nectarine or Plum: Swap peaches for nectarines or ripe plums for deeper acidity and color.
- Crunchy Finish: Scatter toasted oats or sliced almonds over the caramel before pouring batter for a brittle contrast.
- Vegan Option: For a plant-based approach, consider a vegan batter and coconut oil caramel — see a tested vegan version in the conclusion.
FAQs
Can I use frozen peaches?
Yes. Thaw and pat slices dry to remove excess moisture, then toss briefly in a teaspoon of lemon juice and a tablespoon of sugar before arranging — this concentrates flavor and reduces watery runoff.
How do I prevent the caramel from burning?
Keep heat moderate, stir constantly when sugar first melts, and remove from direct heat if it darkens too quickly. If it smokes, discard and start fresh.
Can I make this ahead for guests?
You can prepare the caramel and sliced peaches earlier, refrigerate them separately, and assemble with batter shortly before cooking. Reheat the skillet gently before pouring batter for best results.
What if the pancake doesn’t release when inverted?
Loosen the edges thoroughly with a thin spatula, then briefly warm the skillet over low heat to loosen the caramel. Invert onto a warmed plate in one smooth motion.
Conclusion
Caramel Peach Upside-Down Pancakes offer an elegant balance of sticky-sweet caramel, tender pancake crumb, and bright peach acidity — simple techniques deliver a dramatic result. For those seeking a plant-based or allergen-conscious alternative, consider this thoughtful adaptation: Peach Upside-Down Pancakes (vegan, nut-free, soy-free). Share your plating photos and adjustments in the comments, and pass this recipe along to friends who appreciate a refined breakfast or dessert. How would you make this dish your own?
Print
Caramel Peach Upside-Down Pancakes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Delicious pancakes topped with a glossy caramel and warm peaches for an elegant breakfast treat.
Ingredients
- 1 1/4 cups (150 g) all-purpose flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- 1/4 tsp fine sea salt
- 1 large egg, room temperature
- 1 1/4 cups (300 ml) milk, room temperature (or buttermilk for tang)
- 3 tbsp unsalted butter, melted and slightly cooled
- 3 tbsp unsalted butter, room temperature
- 1/2 cup (100 g) packed dark brown sugar
- 2 ripe but firm peaches, sliced 1/4-inch thick (peel on or off)
- 1 tsp pure vanilla extract
- 1 tsp lemon juice
- Pinch flaky sea salt
- Powdered sugar, for dusting (optional)
- Softened mascarpone or crème fraîche, for serving (optional)
- Fresh mint leaves or microgreens, finely chopped for garnish
Instructions
- Prepare the batter: Whisk flour, sugar, baking powder, and salt in a bowl. In another bowl, beat egg with milk and melted butter until smooth. Fold wet into dry until just combined — a few small lumps are fine. Rest 10 minutes.
- Make the caramel and arrange peaches: In a cast-iron skillet over medium heat, melt the 3 tbsp butter. Add brown sugar and stir until it dissolves and begins to bubble to a deep amber — about 2–3 minutes. Stir in vanilla, lemon juice, and a pinch of sea salt. Remove from heat. Arrange peach slices evenly in the skillet.
- Return skillet to low–medium heat. Pour batter gently over the peaches, smoothing slightly with a spatula. Cook uncovered for 4–6 minutes until edges set and small bubbles form on the surface.
- If the center remains unset, transfer skillet to a preheated 350°F (175°C) oven for 6–8 minutes until a toothpick comes out clean.
- Let the skillet rest 2 minutes. Run a thin spatula around edges to loosen. Invert onto a warm serving plate.
Notes
Serve warm with mascarpone and fresh mint. Store leftovers in an airtight container for up to 2 days. For best texture, reheat in the oven or a skillet.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 350
- Sugar: 20g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 50mg