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–+ servings
a plate of peach upside-down pancakes
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5 from 2 votes

Peach Upside-Down Pancakes

These vegan peach pancakes are like an upside-down cake that you can eat for breakfast! The vegan pancakes are light and fluffy with tender, sweet, caramelized peaches hiding under each one.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast, brunch
Cuisine: American
Keyword: peach pancakes, vegan peach pancakes
Servings: 4
Author: Vegan Richa

Ingredients

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 tablespoons tapioca starch or cornstarch
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 2 tablespoons sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt

Wet Ingredients

  • 3 tablespoons non-dairy yogurt
  • 2 teaspoons lemon juice
  • 1/2 to 1 teaspoon vanilla extract
  • 1 tablespoon melted vegan butter or oil
  • 1 cup plus 2 tablespoons non-dairy milk

For the Peach Layer

  • 1 peach peeled and thinly sliced. I use a mix of yellow and white peach. You can use either of those.
  • 1 tablespoon brown sugar
  • 1/4 teaspoon cinnamon
US Customary - Metric

Instructions

Make the pancake batter.

  • Add all of the dry ingredients to a bowl and mix really well until combined. Then, in another bowl, mix the wet ingredients really well.
  • Add the wet ingredients to the dry ingredients, and fold in gently. You don't want to overmix the batter, because overmixing will cause the air to dissipate too much. There'll be a bit of aeration happening, because of the lemon juice and baking powder, and you want to keep that air in the batter for the fluffiest pancakes.
  • Let the batter sit for 2 minutes while you prep the rest of the ingredients and preheat the skillet.

Make the pancakes.

  • Preheat a skillet over medium heat, and add a little bit of oil.
  • Once the skillet is evenly hot, spread 1/4 cup or more of the batter in the skillet.
  • Place the sliced peaches on top to cover the pancakes, then mix the cinnamon and brown sugar in a bowl and sprinkle some of that on the peaches.
  • Repeat for all the pancakes that can fit in the skillet, then cover the skillet with a lid. (Covering the skillet will allow the pancakes to rise more, because of the heat being more focused inside the skillet.) Once the pancakes are starting set on the edges, the batter will get bubbly in the middle, anywhere from 2 to 3 minutes.
  • Open the lid and flip the pancakes carefully, and cover with the lid again. Continue to cook for another 1 1/2 to 2 minutes, then check the bottoms of the pancakes. If the peaches are not golden yet, then continue to cook for another 1 to 2 minutes.
  • Once the peaches are golden and you can see that the batter is well set, then carefully remove the pancakes from the skillet and place them on your serving plate with the peach side up or down, whichever way you like. Repeat for the remaining batter.
  • Serve: Serve with vegan butter and a warm maple syrup drizzle. Since these are pretty sweet, you won't need too much maple syrup. You can also serve with a whipped non-dairy cream or a whipped vegan cream cheese and sugar mixture, because they're basically an upside-down peach cake in pancake form!
  • Store: Store the pancakes in a warm oven (150-200F), covered with parchment, while making the rest. (For upto an hour). Serve warm. Store in a closed container refrigerated for upto 5 days. Freeze for months. Reheat on a skillet or microwave)

Notes

We are cooking these pancakes on a slightly lower heat. Cook them over medium or even slightly less than medium heat, because otherwise the peaches and the sugar will burn really easily. You also want to cook them for a longer amount of time to cook the peaches down.
Variations: make these with other thinly-sliced fruit, such as pears, apples, oranges etc. Or, you can make them into a plain pancake by omitting the fruit and the brown sugar and just cooking the batter. Once the edges set up, the middle will still be pretty wet, so flip carefully and continue to cook until golden on the other side.
To make these whole grain, use a mix of 1 cup whole grain flour — like wheat or spelt — and then 1/2 cup of all-purpose flour instead. You will need another 1 to 2 tablespoons of non-dairy milk in the batter if you’re making whole grain pancakes.
This recipe is naturally nut-free. It’s soy-free as long as you use soy-free non-dairy yogurt, milk.
Gluten-free: use my gluten-free almond flour pancakes. Follow the same process for adding peaches to one side.

Nutrition

Calories: 299kcal | Carbohydrates: 57g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Sodium: 287mg | Potassium: 443mg | Fiber: 2g | Sugar: 14g | Vitamin A: 481IU | Vitamin C: 8mg | Calcium: 222mg | Iron: 3mg