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Caramel Peach Upside-Down Pancakes

Alright, friends—let me tell you about the breakfast game-changer I’ve stumbled upon! Imagine fluffy pancakes, but flipped on their head (literally) to reveal a luscious, golden caramel and juicy peach topping that almost tastes too fancy for a weekend morning. This isn’t just your everyday flapjack; it’s like summer in a skillet with that sticky, sweet caramel bubbling at the edges and peaches soft enough to melt in your mouth. I can’t wait for you to try this because it tastes like a little breakfast party, right in your kitchen, no matter the season!

Quick Facts

Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

For the Main Dish:

1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
3/4 cup buttermilk
1 large egg
2 tablespoons melted butter, plus extra for the pan
2 ripe peaches, sliced (about 2 cups)
¼ cup brown sugar
2 tablespoons unsalted butter

How I Make It

Step 1:

First, get your skillet heating on medium-low and add the brown sugar and 2 tablespoons of butter. Stir gently until the sugar melts into a thick, glossy caramel—smell that? Pure magic. Quickly layer the sliced peaches evenly over the caramel, letting their juices start to mingle.

Step 2:

In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In another bowl, combine the buttermilk, egg, and melted butter. Pour the wet ingredients into the dry and stir just until combined—don’t overmix or the pancakes will turn tough.

Step 3:

Pour the batter gently over the peaches and caramel in the skillet. Spread it out so it’s even, then lower the heat to medium-low. Cover the skillet (a lid or foil works) and cook for about 15 minutes—check occasionally to ensure the bottom doesn’t burn.

Step 4:

Once you see bubbles forming and the edges look set, carefully slide a spatula underneath to peek—pancakes should be golden and cooked through.

Step 5:

Now comes the fun part! Place a large plate over the skillet and, holding it tightly, flip the whole thing over so the peaches and caramel are now on top. If a bit of caramel spills over, that’s just extra yum.

Step 6:

Slice, serve, and maybe add a dollop of whipped cream or a drizzle of maple syrup for an indulgent touch. Those peaches are delightfully soft, the caramel sticky-sweet, and the pancakes perfectly tender—a combo that’s straight-up irresistible.

Variations & Tips

Use nectarines or plums for a twist on the fruit topping.
Swap brown sugar for coconut sugar for a deeper flavor.
If your peaches are underripe, sauté them first in butter and a little sugar to soften.
Add a pinch of cinnamon or nutmeg to the pancake batter for a warm spice note.
Cook on low heat to avoid burning the caramel—patience here really pays off.
For an extra-rich pancake, substitute half the buttermilk with plain yogurt.

How I Like to Serve It

This dish is perfect for lazy weekend brunches when you want to impress, but not stress. It shines paired with crisp bacon or a side of whipped cream for the sweet lovers. On sunny summer mornings, I’d grab some iced coffee and enjoy the fruity caramel sweetness straight off the skillet—pure joy!

Notes

Store any leftovers covered tightly in the fridge, and reheat in a skillet over low heat to keep the caramel soft.
For dairy-free, swap the butter with coconut oil and use almond or oat milk mixed with a teaspoon of vinegar instead of buttermilk.

Closing: Whenever I make these caramel peach upside-down pancakes, they bring a little extra sunshine to the table and remind me just how comforting a sweet, sticky breakfast can be.

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