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Baked Upside Down Pancakes with Fruit


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5 from 2 reviews

  • Author: Joscelyn Abreu
  • Total Time: 12 mins
  • Yield: 46 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

Scale

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
  • 12 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
  • 12 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

  1. 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.
  2. In a glass measuring cup, combine wet ingredients—milk, vinegar, and oil (add maple syrup too, if using.)
  3. 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.
  4. Once you remove fruit from oven, change temperature to 400ºF.
  5. Pour batter over the top of the fruit in the pan, carefully spreading over top with an offset spatula.
  6. Gently bang pan on the counter a few times to remove bubbles and allow batter to seep around fruit.
  7. 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