These baked upside down pancakes with fruit is a quick and hearty breakfast which is ready in less than 30 minutes! Vegan friendly and includes gluten free and refined sugar free options!
If you look at my recipe page, it’s safe to assume that I’m borderline obsessed with pancakes! We make them for often for breakfast, sometimes for dinner, and on occasion, for dessert! Well, I’ve been seeing these sheet pan pancakes for a while now, and I thought I’d finally give them a try for myself.
Y’all, I’m a big fan!
I’m all about saving time in the kitchen, and let me tell you this definitely beats standing at the stove watching and flipping a couple dozen pancakes individually for 30 minutes or so. (My kids eat a lot!)
I even did one better than your standard “plain” pancakes by caramelizing some nectarines under the broiler before adding the pancake batter. It’s like an upside down cake, but the pancake version! The caramelized fruit adds such a sweet and delicious flavor, you really don’t even need maple syrup, although I love the flavor, so I still add a little drizzle! 😋
This is such a yummy breakfast idea for any occasion! Feel free to use whatever fruit you have on hand as well! Double or triple the recipe to feed a crowd! Enjoy!
Baked Upside Down Pancakes with Fruit
- Total Time: 12 mins
- Yield: 4–6 servings 1x
Description
These baked upside down pancakes with fruit is a quick and hearty breakfast which can be ready in less than 30 minutes! Vegan friendly and includes gluten free and refined sugar free options!
Ingredients
Baked Upside Down Pancakes: (Gluten-free version below)
- 1 1/3 cups almond milk or other milk of choice
- 2 teaspoons apple cider vinegar or distilled white vinegar
- 2 tablespoons oil of choice, plus more for pan
- 1 1/3 cups unbleached all-purpose flour
- 1/4 cup granulated sugar, maple syrup, or other sweetener, separated
- 3 tablespoons corn starch
- 1 1/2 tablespoons baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1–2 cups sliced nectarines, peaches or other fruit (enough to fit the bottom of pan)
- softened butter, for the top (optional)
- maple syrup, for serving (optional)
Gluten-Free Upside Down Pancakes:
- 1 1/3 cups almond milk or other milk of choice
- 2 teaspoons apple cider vinegar or distilled white vinegar
- 2 tablespoons oil of choice, plus more for pan
- 1 1/2 cups unbleached all-purpose flour or gluten free measure for measure flour I use King Arthur Flour Gluten-Free Measure for Measure Flour
- 1/4 cup granulated sugar, maple syrup, or other sweetener, separated
- 1 1/2 tablespoons baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1–2 cups sliced nectarines, peaches or other fruit (enough to fit the bottom of pan)
- softened butter, for the top (optional)
- maple syrup, for serving (optional)
Instructions
- Turn broiler on low. Generously grease a 9.5×14.5 jelly roll pan or a broiler safe metal 9×13 pan with oil. Arrange sliced nectarines in a single layer across the bottom of the pan, enough to cover. In a small bowl, combine 1 tablespoon sugar/sweetener with cinnamon and sprinkle all over fruit. If using soft fruit, like berries, no need to cook first. Place pan directly under the broiler and cook for 3–5 minutes, just until fruit begins to soften and caramelize (not burn). If you don’t have a low setting, place pan on a rack 1-2 notches down from the top and watch carefully. Cook time may vary depending on your oven.
- In a glass measuring cup, combine wet ingredients—milk, vinegar, and oil (add maple syrup too, if using.)
- In a mixing bowl, combine dry ingredients—flour, remaining 3 tablespoons sugar, cornstarch (for regular recipe), baking powder, and salt. Pour in wet ingredients and whisk together just until combined. Let batter rest a few minutes.
- Once you remove fruit from oven, change temperature to 400ºF.
- Pour batter over the top of the fruit in the pan, carefully spreading over top with an offset spatula.
- Gently bang pan on the counter a few times to remove bubbles and allow batter to seep around fruit.
- Place pan in the oven on the middle rack and bake 9–15 minutes (give or take), just until center is set and toothpick inserted comes out clean. I find it takes less time baking if you pour it directly into the hot pan once you take the fruit out from the broil. Pancake will be light in color, so don’t look for browning. Remove as soon as the center springs back to the touch, so the pancakes are soft and not dry. Bake time may vary based upon which sized pan you use and your oven. Slather the top of the pancake with butter before serving. Slice and serve “upside down” to see the pretty fruit underneath!
- Cook Time: 12 mins
- Category: breakfast, vegan, gluten free
I’m not usually much of a morning person…that is, unless I have something to get excited about. For instance, a delicious 
Oh well, it’s okay to eat on occasion, which equals a couple times a week in my book. 🙂 And these are pretty wholesome with fresh ingredients, including a few pantry staples and natural sweetener. I only sweeten the 
Lemon and blueberry have to be one of the best flavor combos ever, aside from strawberries and chocolate, chocolate and peanut butter, peanut butter and bananas, bananas and—we’ll just stop there or this list could go on forever!
The sauce is so simple. Just a few handfuls of berries, some freshly squeezed orange juice, which naturally sweetens as well as adds a wonderful flavor, a drizzle of maple syrup, and a little cornstarch slurry to thicken. I like my sauce to be more thick than runny. I find that it sits atop the pancakes rather nicely this way, so I add the greater amount of cornstarch I list in the recipe. However, it also continues to thicken as it cools, so if you don’t plan to use it right away, you may want to opt for less cornstarch. If it gets too thick at any point, just add a bit of water or orange juice to thin.
or 
, sugar, or other sweetener of choice
mixed with 1 tablespoon water (add the greater amount of cornstarch for a thicker sauce)
I know overnight oats aren’t anything new, but I wanted to add the recipe to the version I make most often. It’s packed with nutrition and makes a quick + delicious breakfast on busy mornings. If you aren’t familiar with overnight oats, it’s basically raw oats that are soaked in liquid for several hours until the oats absorb the liquid and softened without having to be cooked.
Aside from oats, which themselves help lower cholesterol and are high in fiber, these overnight oats are full of nutritious superfoods, like:
Adding all of these nutrient-dense ingredients in with the oats make these superfood overnight oats the perfect choice when you’re wanting to make a healthy and wholesome breakfast ahead of time. This recipe makes 2–3 servings, and since it keeps well in the fridge, you could have 2–3 meals of the week already figured out!
If you’re a fan of oats, scroll past the recipe for more ideas! Hope you enjoy this recipe!
or other sweetener of choice (more can be used if you like it sweeter)
I love breakfast. Maybe it’s because you can get away with eating bread for an entire meal (and I LOOOVE bread!) or maybe it’s because I get to drink coffee.
I go a step further and top them with sautéed apples and an apple cider syrup, because if you’re going for that apple flavor, I say GO FOR IT!
Anyone else a big fan of breakfast? I’ve always been partial to breakfast foods, whether they’re eaten in the morning or for dinner. Sometimes I think breakfast just taste better when it’s for dinner. Although I pretty much love all the breakfast foods, one of my absolute favorites is pancakes, which I’m sure is pretty obvious from the ridiculous amount of 
Something magical happens when you combine sweet bananas, caramel, and a stack of fluffy pancakes. Coconut sugar is combined with a little butter/coconut oil and almond milk and cooks down until thick and syrupy. Throw in some banana slices and a splash of vanilla, and you have a simple and healthier bananas foster!
These pancakes are simple to whip up and perfect for breakfast or dessert! I hope you’re able to give it a try!! Enjoy!
(brown sugar can also be used)
or 
, optional
or distilled white vinegar
(NOT baking soda!)
or other cooking oil, plus more for pan (Can also use melted dairy-free butter)
or small bowl, combine milk and vinegar. Let sour while you combine other ingredients.
or 
and place over medium heat. When hot, add pancake batter by the 1/4 cupfuls, flipping after a minute or so, when edges are set and a few bubbles appear at the surface. Makes 6–8 pancakes, depending on how big you make them. Serve with cherry sauce.
)
, melted coconut oil, or other oil of choice (plus more for greasing pan)
mixed with 2 tablespoons water
