Coconut Free Maple-Ginger Apple Oven Pancake
Warm spiced apples, a dramatic puffed edge, and the kind of golden-brown finish 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 that plays beautifully against the sweetness of pure maple syrup, and the whole thing comes together with pantry staples you likely already have on hand. The batter is eggs, milk, flour, maple syrup, and vanilla powder — nothing more — so there's no guesswork about hidden additives or sneaky tropical oils that can show up in packaged pancake mixes. Sautéing the apples directly in the skillet before pouring the batter over them means every bite is layered with jammy, caramelized fruit rather than a plain flat cake. The oven does the heavy lifting once it goes in, puffing up dramatically at the edges while the center sets around that fragrant filling. A final drizzle of maple syrup and a dusting of powdered sugar are all it needs before you cut it into wedges and serve straight from the pan. It's the kind of weekend breakfast that looks far more impressive than the effort required.
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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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