Pecan Free Maple-Ginger Apple Oven Pancake
Warm spiced apples, a dramatic puffed edge, and a glossy drizzle of maple syrup — this oven pancake is the kind of weekend breakfast that makes everyone wander into the kitchen to see what smells so good. The batter comes together in minutes with pantry staples, and the real magic happens when it hits that preheated skillet and billows up around the caramelized apple filling. Fresh ginger and cardamom give the apple layer a gentle heat that plays beautifully against the sweetness of pure maple syrup, making every bite feel a little more special than your average flapjack. Because the whole dish is built from straightforward ingredients — eggs, milk, flour, butter, apples, and spice — there's no need to scan labels or worry about hidden nut additions that can sneak into packaged mixes and restaurant versions. The skillet-to-oven technique means the apples get a proper sauté before the batter ever touches them, so you end up with tender, golden fruit rather than a soggy layer. Serve it straight from the pan in wedges with a dusting of powdered sugar, and it looks impressive enough for company but honestly requires almost no effort at all.
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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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