Barley Free Maple-Ginger Apple Oven Pancake
Warm spiced apples, a dramatic puffed edge, and a golden center that practically begs to be served straight from the skillet — this oven pancake is the kind of weekend breakfast that makes everyone wander into the kitchen. The batter comes together with eggs, whole milk, and all-purpose flour, so there's no barley, no malt, and no hidden grain concerns to navigate. Fresh ginger and cardamom give the apple filling a gentle heat that plays beautifully against the sweetness of pure maple syrup layered in at every stage — the batter, the filling, and the finishing drizzle. The trick of preheating the skillet before adding the butter is what gives the edges that signature dramatic puff and deep caramelized color. Once it comes out of the oven, a dusting of powdered sugar makes it look like something from a brunch café, but the whole process is genuinely straightforward. Serve it in wedges right from the pan while it's still hot and the apples are tender and fragrant — it doesn't wait well, and honestly, neither will your family.
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Learn more →Ingredients
4 servings
For the batter
- 3 large eggs
- ¾ cup whole milk
- ¾ cup all-purpose flour
- 2 tbsp pure maple syrup
- ¼ tsp salt
- ½ tsp pure vanilla powder
For the apple filling
- 2 tbsp unsalted butter
- 2 medium apples, peeled, cored, and sliced ¼-inch thick
- 2 tbsp pure maple syrup
- 1 tsp fresh ginger, finely grated
- ¼ tsp ground cardamom
For serving
- 2 tbsp pure maple syrup
- 1 tbsp powdered sugar, for dusting (optional)
Instructions
- 1
Place a 12-inch oven-safe skillet on the center rack and preheat the oven to 425°F (220°C).
- 2
Whisk the eggs in a mixing bowl until the yolks and whites are fully combined. Add the milk, flour, 2 tbsp maple syrup, salt, and vanilla powder, and whisk until the batter is smooth with no dry streaks — it will be thin and pourable, similar in consistency to heavy cream.
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