Barley Free Maple-Ginger Pear Oven Pancake
Warm caramelized pears, fragrant ginger, and a dramatic puffed edge make this oven pancake one of those showstopper breakfasts that looks far more complicated than it actually is. The batter comes together in about a minute with just eggs, whole milk, all-purpose flour, a touch of maple syrup, and salt — straightforward pantry staples with zero grain fillers or hidden additives to second-guess. That matters because so many packaged pancake mixes and restaurant batters sneak in unexpected grains, making a simple weekend breakfast harder to navigate than it should be. Here, every ingredient is right in front of you, and the whole thing bakes in a single skillet. The real magic happens when the maple syrup hits the hot pan with the pears and ginger — it bubbles up into a sticky, golden glaze that gets locked under the batter as it puffs in the oven. Ceylon cinnamon adds a softer, more floral warmth than standard cinnamon, and a final drizzle of maple syrup with torn fresh mint keeps things bright and fresh. Serve it straight from the skillet while it's still puffed and nobody at the table will believe how little effort went into it.
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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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