Mustard Free Maple-Ginger Apple Oven Pancake
Warm, caramelized apples, fragrant ginger, and a dramatic puffed edge make this oven pancake one of those weekend-morning showstoppers that looks far more impressive than the effort it actually takes. The batter comes together with just a whisk — eggs, milk, flour, and a touch of vanilla powder — and the real magic happens when it hits the hot skillet and climbs up the sides in the oven. Sautéing the apple slices first with butter, maple syrup, and cardamom means every bite of the finished pancake is layered with sweet, spiced fruit rather than plain baked dough. For anyone navigating condiment-heavy brunch spreads where hidden mustard can sneak into unexpected places, this recipe is a clean, confident choice — every single ingredient is straightforward and easy to verify. The triple hit of maple syrup throughout the batter, the filling, and the finishing drizzle gives it a deep, natural sweetness that needs nothing else. Serve it straight from the skillet in wedges with a dusting of powdered sugar and watch it disappear before it even has a chance to cool.
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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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