MSG Free Maple-Ginger Apple Oven Pancake
Few breakfasts are as dramatic and satisfying as a skillet pancake that puffs up golden in the oven and lands on the table looking like something from a bakery window. This one layers tender, caramelized apple slices scented with fresh ginger and cardamom beneath a custardy, cloud-like batter that billows up around the edges as it bakes. Every ingredient here is whole and straightforward — real eggs, whole milk, pure maple syrup, fresh ginger — so there's no guesswork about hidden additives or flavor enhancers sneaking into your morning. That matters more than people realize with sweet breakfast dishes, where processed syrups and flavored mixes often carry unwanted extras. The technique is simpler than it looks: sauté the apples right in the skillet, pour the batter straight over them, and let the oven do the rest. A final drizzle of maple syrup and a dusting of powdered sugar make it feel genuinely special without any fuss. Serve it in wedges straight from the pan while it's still puffed and steaming — it waits for no one.
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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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