Soy Free Maple-Ginger Apple Oven Pancake
There is something almost magical about watching a skillet pancake puff up in the oven, and this one delivers that drama alongside the warm, spiced scent of ginger, cardamom, and caramelized apples. The batter comes together with just a whisk — eggs, whole milk, flour, and a touch of vanilla powder — and bakes into something that is crispy at the edges, custardy in the center, and genuinely impressive for how little effort it takes. The apple filling gets a quick sauté in butter with fresh ginger and maple syrup before the batter goes on top, so every bite has that jammy, fragrant sweetness baked right in. Because every ingredient here is straightforward and naturally free of soy — no soy milk swaps, no hidden soy-based butter alternatives, no processed shortcuts — you can cook this without second-guessing a single label. It is the kind of recipe that works just as well for a lazy weekend brunch as it does for a special occasion breakfast that looks far more complicated than it is. Serve it straight from the skillet, dusted with powdered sugar and drizzled with a little extra maple syrup, and watch it disappear before it has a chance to cool down.
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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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