Almond Free Maple-Ginger Pear Oven Pancake
There is something genuinely magical about watching a pancake puff up in the oven, and this skillet version delivers that drama alongside caramelized pears, warm ginger, and the deep sweetness of pure maple syrup. The filling comes together right on the stovetop first — butter, sliced pears, and a drizzle of maple syrup that bubbles into something almost jammy before the batter ever hits the pan. Fresh ginger and Ceylon cinnamon give the whole thing a gentle, aromatic heat that feels sophisticated without being fussy. Because the batter is built from eggs, milk, flour, and maple syrup alone, there are no nut-based flours or almond extracts sneaking in anywhere, which makes this a genuinely worry-free choice for anyone avoiding tree nuts. The pancake bakes up golden and dramatic at the edges, tender in the center, and slices beautifully right from the skillet at the table. A final drizzle of maple syrup and a scatter of torn mint leaves take it from weekday-cozy to weekend-special in about thirty seconds. Serve it immediately while the edges are still puffed and everyone is still impressed.
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Learn more →Ingredients
4 servings
For the pear filling
- 3 ripe but firm pears, peeled, cored, and sliced ¼-inch thick
- 2 tbsp unsalted butter
- 3 tbsp pure maple syrup, divided
- 1 tsp fresh ginger, finely grated
- ¼ tsp ground ceylon cinnamon
For the batter
- 3 large pasteurized eggs
- ¾ cup whole milk
- ¾ cup all-purpose flour
- 1 tbsp pure maple syrup
- ¼ tsp fine sea salt
- 1 tbsp unsalted butter
For serving
- 1 tbsp pure maple syrup, for drizzling (optional)
- 1 tbsp fresh mint leaves, torn (optional)
Instructions
- 1
Place a 12-inch oven-safe skillet on the center rack and preheat the oven to 425°F (220°C).
- 2
In a mixing bowl, whisk together the pasteurized eggs, whole milk, all-purpose flour, 1 tbsp maple syrup, and fine sea salt until the batter is smooth and pourable with no visible lumps, about 1 minute. Set aside.
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