Caramel Peach Upside-Down (Print Version)
# Ingredients:
→ Caramel Peach Topping
01 -
2 ripe peaches, sliced
02 -
1/4 cup brown sugar
03 -
2 tablespoons unsalted butter
04 -
1 teaspoon vanilla extract
05 -
1/4 teaspoon ground cinnamon
→ Pancake Batter
06 -
1 cup all-purpose flour
07 -
2 tablespoons granulated sugar
08 -
1 tablespoon baking powder
09 -
1/2 teaspoon salt
10 -
1 cup milk (dairy or non-dairy)
11 -
1 large egg
12 -
2 tablespoons melted unsalted butter
13 -
1 teaspoon vanilla extract
# Instructions:
01 -
Heat a 9-inch oven-safe skillet or cast-iron pan over medium heat. Add butter and melt completely, swirling to coat the bottom. Sprinkle brown sugar evenly, then add cinnamon and vanilla extract. Stir gently and cook 1-2 minutes until mixture bubbles and caramelizes.
02 -
Remove pan from heat and carefully arrange sliced peaches in an overlapping pattern over the caramel mixture, covering the entire bottom. Set aside.
03 -
In a large bowl, whisk flour, granulated sugar, baking powder, and salt. In a separate bowl, combine milk, egg, melted butter, and vanilla extract. Pour wet ingredients into dry and fold gently until just combined, leaving a few lumps.
04 -
Preheat oven to 375°F (190°C). Pour pancake batter evenly over peaches without disturbing their arrangement. Bake in the oven for 20-25 minutes until golden brown and a toothpick inserted into the center comes out clean.
05 -
Remove from oven and cool 2-3 minutes. Run a knife around edges to loosen. Place a large serving plate over the skillet, then quickly flip both together. Let skillet rest on the plate for 30 seconds, then lift to reveal the caramel peach upside-down pancake.
# Notes:
01 -
Do not overmix the batter; some lumps will keep the pancakes light and fluffy.