Peach Upside Down Pancakes (Vegan, Nut Free, Soy Free)

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 underneath each one.

These are fluffy, simple pancakes, but I level them up by adding a layer of peaches and brown sugar on one side, so they’re an upside-down peach cake, kind of like a pancake. The peaches are cooked and caramelized with the brown sugar, making this breakfast decadently delicious.

This recipe is so versatile! You can make these gluten free by using my Gluten Free Almond Flour Pancakes instead of the regular flour pancake batter here. Follow the same process to add peaches to one side.

You can also make them with other thinly sliced ​​fruits such as pineapple, pear, apple, orange, etc. Or you can make them into a regular pancake, omitting the fruit and brown sugar and just cooking the batter.

Why You’ll Love These Peach Pancakes

• fluffy pancakes with caramelized peaches
• an easy, 30-minute breakfast or afternoon snack
• so versatile! Use other fruits or make it gluten free.
• naturally nut-free and soy-free as long as you use non-dairy nut-free or soy-free yogurt, butter and milk if needed.

More vegan pancakes

Ingredients and substitutes

• all purpose flour – See notes for gluten free. You will make a completely different dough.
• tapioca starch – you can use corn starch instead if needed. A little starch brightens the pancakes.
• baking powder, baking soda and salt – To condition the dough.
• Sugar – For sweetness in pancake batter.
• Cinnamon – Spices up pancake batter and peaches.
• non-dairy yogurt – Adds moisture and flavor. Use nut-free and/or soy-free if needed.
• lemon juice – Reacts with the baking soda to make these pancakes super fluffy.
• vanilla extract – To flavor the dough.
• melted vegan butter – adds moisture and fat to the dough. Use nut-free and/or soy-free if needed, or use butter instead.
• non-dairy milk – Adds more moisture to the dough. I like oat milk, soy milk or almond milk. Use nut-free and/or soy-free if needed.
• Peach – A peeled, chopped peach is the key to these pancakes! Instead, you can use other fruits like apples, pineapple, orange, etc. Or skip the fruit for plain, fluffy pancakes.
• brown sugar – Helps caramelize the peach slices on the bottom of the pancakes.

🍑 Tips for making the best peach pancakes

• Cook these pancakes on medium or even slightly lower heat, especially the peach side.
• Cook them long enough for the peaches to cook and the dough around the peaches to be no longer wet.
• Use a really good non-stick pan here to prevent the peaches from sticking. If the peaches are sticking, it means your pan is not that non-stick. In this case, mix the peaches into the batter instead.

How to Make Vegan Peach Inverted Pancakes

Make the pancake batter.

Add all dry ingredients to a bowl and mix very well until combined. Next, in another small bowl, mix the wet ingredients very well.

Add the wet ingredients to the dry ingredients and mix gently. You don’t want to over mix the batter because over mixing will cause the air to disperse too much. There will be some airing due to the lemon juice and baking powder, and you want to keep that air in the batter for the fluffiest pancakes.

Let the dough rest for 2 minutes while you prepare the rest of the ingredients and preheat the pan.

Make the pancakes.

Heat a pan over medium heat and add a little oil. Once the pan is evenly hot, spread 1/4 cup or more of the batter into the pan.

Place the sliced ​​peaches on top to cover the pancakes, then mix the cinnamon and brown sugar in a bowl and sprinkle some of it over the peaches.

Repeat for all the pancakes that can fit in the pan, then cover the pan with a lid. Covering the pan will allow the pancakes to rise more as the heat is more focused inside the pan. Once the pancakes start to set on the edges, the batter will bubble in the middle, anywhere from 2 to 3 minutes.

Open the lid and carefully flip the pancakes over and cover with the lid again. Continue cooking for another 1 1/2 to 2 minutes, then check the bottom of the pancakes. If the peaches are still not golden, continue cooking for another 1-2 minutes.

Once the peaches are golden and you can see that the batter is well set, then carefully remove the pancakes from the pan and place them on a serving plate, peach side up or down as you like.

Repeat for remaining dough, then serve with vegan butter and a drizzle of warm maple syrup. Since they are quite sweet, you won’t need too much maple syrup. You can also serve with non-dairy whipped cream or whipped vegan cream cheese and sugar because they’re basically an upside-down peach cake in pancake form.

Frequently asked questions