Vegetarian Maple-Ginger Apple Oven Pancake

Total time40 min

Prep time15 min

Cook time25 min

4.6

(4)

Vegetarian Maple-Ginger Apple Oven Pancake

Imagine pulling a dramatically puffed, golden pancake straight from the oven, its edges curling up the sides of the skillet while warm maple syrup pools over caramelized apple slices underneath. That's exactly what this Dutch baby-style bake delivers, and it's entirely meat- and poultry-free without any substitutions or workarounds needed. The batter comes together with eggs, whole milk, and flour — simple pantry staples — while fresh ginger and cardamom give the apple filling a warmth that feels genuinely special rather than just sweet. Cooking the apples first in butter and maple syrup before the batter goes in means every bite has that jammy, fragrant fruit built right into the base. The whole thing bakes at high heat, which is what creates that gorgeous puff and the deep golden crust around the edges. Serve it straight from the skillet in wedges with a dusting of powdered sugar, and it looks impressive enough for a weekend brunch but is honestly simple enough for any morning you want something a little extra.

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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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