Rice Free Maple-Ginger Apple Oven Pancake
Imagine a skillet pulled straight from the oven, edges dramatically puffed and golden, filled with caramelized apple slices perfumed with fresh ginger and cardamom — that's exactly what you get here. The batter comes together with eggs, whole milk, all-purpose flour, and a touch of maple syrup, making it naturally free of rice and rice-derived ingredients without any substitutions or workarounds needed. Sautéing the apples first in butter with maple syrup and grated ginger builds a deeply fragrant base before the batter even hits the pan, so every bite is layered with warm, spiced flavor. The high oven heat does the dramatic work for you, coaxing that signature puff and crisp edge that makes a Dutch baby so satisfying to pull out and serve. A final drizzle of maple syrup and an optional dusting of powdered sugar are all it takes to finish things off — no fussy toppings or complicated sauces required. Serve it straight from the skillet in wedges while it's still hot, because this one is absolutely at its best the moment it hits the table.
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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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