This upside-down buttermilk pancake recipe features fresh fruit making it the perfect summer breakfast treat!
The Deets
This is the ultimate summer breakfast: a golden, caramelized upside-down buttermilk pancake topped with juicy peaches and bursting blueberries. It’s the perfect dish to serve if you’re hosting a brunch (it generously serves about six people) or want to make the most of peak-season fruit while it’s at its sweetest. The best part? It’s incredibly easy to whip up thanks to @kodiakcakes buttermilk mix, which keeps things simple while still delivering on flavor and texture.
Kodiak has an amazing variety of flapjack and waffle mixes, all made with whole grains and packed with protein, so you get that perfect balance of indulgence and nutrition. Plus, their mixes are super versatile—you can use them to make everything from fluffy pancakes and waffles to muffins, cookies, banana bread, and more. If you haven’t experimented with different ways to use their mixes, this is your sign to get creative in the kitchen! If you enjoyed this buttermilk pancake recipe, be sure to check out more of my breakfast ideas here. There’s something for everyone!
Here’s how to make it
Upside down buttermilk pancake
Ingredients
- 2 cups Kodiak cakes buttermilk pancake mix
- 1.5 cups milk
- 2 eggs
- 3 peaches
- 1/2 cup blueberries
- 2 tbsp sugar
- 3 tbsp butter plus more for topping
- syrup
Instructions
- Add butter and sugar to an oven proof 9 inch skillet. Let is melt and combine. Remove from heat and add peaches and blueberries to the pan. Add back to medium heat until butter is bubbling and the fruit has started to meld together, about 6-8 min. Don’t touch fruits during this part.
- Meanwhile make pancake mix: combine @kodiakcakes buttermilk mix, eggs and milk into broth. Pour over fruit and bake on 375 for about 15 min or until top is golden brown. Let rest for about 5 min.
- Place a plate upside over the top of the skillet and flip. The pancake should fall right out. Slice and serve with butter and syrup. Enjoy!
