Citric Acid Free Maple-Ginger Apple Oven Pancake
Warm spiced apples, a dramatic puffed edge, and the kind of golden, caramelized bottom that makes everyone crowd around the skillet — this oven pancake is a serious showstopper. Fresh ginger and cardamom give the apple filling a gentle heat and floral warmth, while pure maple syrup does all the sweetening throughout, from the batter to the finishing drizzle. That matters a lot here, because citric acid hides in so many packaged syrups, flavored powders, and even some vanilla extracts — this recipe sidesteps all of that by leaning on whole, straightforward ingredients. Vanilla powder instead of extract is a smart swap that keeps the flavor rich without introducing any hidden additives. The technique is surprisingly simple: sauté the apples right in the oven-safe skillet, pour the thin batter straight over them, and let the hot oven do the dramatic work of puffing it up. Serve it in wedges straight from the pan while it's still billowing, dusted with a little powdered sugar if you like, and watch it disappear fast.
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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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