Beef Free Maple-Ginger Apple Oven Pancake
There is something almost theatrical about pulling a puffed, golden pancake straight from the oven and setting it on the table still sizzling in the skillet. This one is built around a silky, thin batter of eggs, whole milk, and flour that billows up dramatically in the oven while a fragrant bed of maple-glazed apples, fresh ginger, and cardamom waits underneath. The combination of warm spice and caramelized fruit makes every wedge taste like the best part of autumn morning. Because the entire recipe leans on pantry staples, fresh produce, and dairy, there is nothing here that raises any concern for those avoiding beef or beef-derived ingredients — no broths, no hidden fats, no surprises. The technique is straightforward: get your skillet screaming hot, let the butter foam, build the apple filling right in the pan, then pour the batter over and let the oven do the dramatic work. A final drizzle of pure maple syrup and a dusting of powdered sugar turn it into something that looks genuinely impressive with almost no extra effort. Serve it in wedges straight from the skillet while it still has that gorgeous puff, because it will not wait for you.
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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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