-
1 1/2 cups all-purpose flour
-
3 tbsp sugar
-
1 tbsp baking powder
-
1/2 tsp salt
-
1 1/4 cups milk
-
1 egg
-
3 tbsp melted butter or vegetable oil
-
1 tsp vanilla extract
Instructions
1. Prepare Caramelized Peaches
-
In a skillet over medium heat, melt butter and brown sugar until bubbly.
-
Stir in sliced peaches, cinnamon, and salt.
-
Cook for 3–5 minutes, until peaches are soft and coated in caramel sauce.
-
Spoon a layer of caramel-peach mixture into the bottom of a greased muffin tin, ramekins, or a 10–12″ oven-safe skillet.
2. Make the Pancake Batter
-
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
-
In another bowl, whisk the milk, egg, melted butter, and vanilla.
-
Pour the wet ingredients into the dry and stir just until combined (don’t overmix).
3. Assemble and Bake
-
Spoon pancake batter over the peach-caramel layer, filling muffin cups about 3/4 full (or covering the skillet peaches evenly).
-
Bake at 350°F (175°C) for 12–15 minutes (muffin tin/ramekins) or 18–20 minutes (skillet), until golden and a toothpick comes out clean.
4. Flip and Serve
-
Let cool for 5 minutes. Then invert carefully onto a platter or plates while warm so the caramel doesn’t stick.
-
Drizzle with extra syrup, whipped cream, or a dusting of powdered sugar if desired.
Tips & Variations
-
Use canned or frozen peaches if fresh aren’t in season (drain well).
-
Add chopped pecans to the caramel layer for crunch.
-
Try apples or pears for seasonal swaps.
