Gluten Free Maple-Ginger Apple Oven Pancake

Total time40 min

Prep time15 min

Cook time25 min

Gluten Free Maple-Ginger Apple Oven Pancake

Golden apple slices simmer in butter with fresh ginger and warm cardamom until they're soft and caramelized at the edges, then get blanketed in a thin, custardy batter that puffs dramatically in the oven. The whole thing bakes up into a dramatic, souffle-like skillet pancake with crisp, deeply browned edges and a tender, custardy center studded with tender fruit. A final drizzle of maple syrup and a dusting of powdered sugar right before serving makes it feel like a proper occasion, even on a weekday morning. Straight from the oven to the table in the same skillet, it's the kind of centerpiece brunch dish that gets scooped into wedges and devoured while it's still puffed and steaming. This one's a genuinely great pick for a gluten free spread, delivering all the drama of a classic Dutch baby with cozy, spiced apple flavor in every bite.

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Ingredients

4 servings

For the batter

3 large eggs
Vital Farms Pasture Raised Large Brown Eggs Egglands Best Organic Large Brown Eggs - 12 Count Eggland's Best Classic Large White Eggs, 12 count Egglands Best Cage Free Large Brown Eggs - 12 Count Vital Farms Pasture-Raised Organic Large Eggs
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¾ cup whole milk
¾ cup all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
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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