Citrus 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. The batter comes together with eggs, whole milk, flour, and a touch of vanilla powder, while fresh ginger and cardamom give the apple filling a gentle, aromatic heat that feels anything but ordinary. Because the whole thing is built around maple syrup as the sweetener and flavor base, there's no orange juice, lemon zest, or citrus extract hiding anywhere in the recipe — a real relief when so many brunch dishes sneak in a squeeze of something. The technique is straightforward: you sauté the apples right in the hot skillet, pour the batter straight over them, and let the oven do the dramatic work of puffing everything up. Serving it directly from the skillet with a drizzle of maple syrup and an optional dusting of powdered sugar keeps things effortless and genuinely impressive. It's the kind of dish that looks like you spent far more time on it than you actually did.
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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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