Carrageenan 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 ā 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, and the whole thing comes together in a single skillet. For anyone navigating carrageenan concerns, the ingredient list here is refreshingly clean ā whole milk, eggs, butter, flour, and real maple syrup, with no processed dairy additives or thickeners in sight. That matters more than it might seem, since carrageenan quietly shows up in a surprising number of conventional dairy and flavored syrup products. The batter goes in thin and pourable, but the hot skillet and high oven heat do the heavy lifting, creating those signature crispy, lacy edges and a custardy middle. Drizzled with extra maple syrup and dusted with powdered sugar, it's a showstopper that comes straight from the oven to the table with zero fuss.
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Learn more āIngredients
4 servings
For the batter
- 3 large eggs
- Ā¾ cup whole milk
- Ā¾ cup all-purpose flour
- 2 tbsp pure maple syrup
- Ā¼ tsp salt
- Ā½ tsp pure vanilla powder
For the apple filling
- 2 tbsp unsalted butter
- 2 medium apples, peeled, cored, and sliced Ā¼-inch thick
- 2 tbsp pure maple syrup
- 1 tsp fresh ginger, finely grated
- Ā¼ 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 425Ā°F (220Ā°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 ā it will be thin and pourable, similar in consistency to heavy cream.
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