Pistachio 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 asking what smells so good. The batter comes together with just a whisk and a handful of pantry staples, then gets poured right over sautéed apples that have been coaxed into something caramelized and fragrant with fresh ginger and cardamom. The whole thing bakes in a screaming-hot skillet, which is what gives you those gorgeous, crispy-edged walls and a tender, custardy center. Every single ingredient here is straightforward and naturally free of tree nuts, so there's no label-scanning or substitution stress involved — just cook and enjoy. The fresh ginger adds a gentle heat that plays beautifully against the sweetness of the maple syrup, keeping the flavor bright rather than cloying. Serve it straight from the skillet in wedges with a dusting of powdered sugar, and it looks far more impressive than the effort it actually took.
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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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