Seed Oil Free Maple-Ginger Apple Oven Pancake
Few things hit harder on a slow morning than a dramatic, puffed pancake pulled straight from a hot skillet. This oven pancake builds its batter from eggs, whole milk, flour, and pure maple syrup — no vegetable oils, canola, or anything refined lurking in the mix. The apple filling is cooked in real unsalted butter with fresh ginger and cardamom, so every bite carries that warm, spiced sweetness that bottled syrups and shortcuts just can't replicate. Because the skillet goes into a screaming-hot oven, the edges climb the pan and turn deeply golden while the center sets up tender and custardy around the soft apple slices underneath. It's the kind of dish that looks wildly impressive but comes together with a whisk and one pan. Serve it in wedges straight from the skillet with a drizzle of maple syrup and 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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