Brazil Nut Free Maple-Ginger Apple Oven Pancake
Warm spiced apples, a dramatic puffed edge, and a golden center that practically begs to be cut into wedges — this oven pancake is the kind of weekend breakfast that makes everyone wander into the kitchen asking what smells so good. 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 batter itself is whisked together in minutes and poured right over the sautéed apples in a single hot skillet, so there's almost no cleanup and zero fuss. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of any nut-based ingredients — every component is straightforward pantry staple territory, with no hidden surprises to worry about. The whole thing goes from stovetop to oven in one pan, and the result looks far more impressive than the effort involved. Serve it straight from the skillet dusted with powdered sugar and it's genuinely stunning on the table.
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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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