Xanthan Gum Free Maple-Ginger Apple Oven Pancake
Warm caramelized apples, fragrant ginger, and a cloud-like puffed batter baked together in a single skillet — this oven pancake is the kind of weekend breakfast that makes everyone wander into the kitchen to see what smells so good. The batter comes together with pantry staples like eggs, whole milk, and all-purpose flour, with pure maple syrup and vanilla powder adding a gentle, natural sweetness that feels anything but plain. Because the recipe relies on a simple pour-and-bake technique rather than any stabilizers or gum-based thickeners, it's naturally free of xanthan gum without any substitutions or workarounds needed. The apple filling gets a quick sauté with butter, maple syrup, fresh ginger, and cardamom before the batter is poured right over the top, so every bite has that spiced, jammy fruit layered underneath the golden, custardy pancake. Watching it puff dramatically in the oven is genuinely satisfying, and the whole thing goes from skillet to table in one dramatic, rustic presentation. A final drizzle of maple syrup and a dusting of powdered sugar are all it needs to feel completely special.
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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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