Beef Free Maple-Ginger Pear Oven Pancake
This dramatic skillet pancake is the kind of weekend breakfast that makes everyone wander into the kitchen wondering what smells so good. Caramelized pear slices get a hit of fresh ginger and warm Ceylon cinnamon before the batter goes in, so every bite has that jammy, spiced fruit layered right through it. The whole thing puffs up beautifully in a hot oven, with crispy, golden edges giving way to a custardy center that's somewhere between a Dutch baby and a fruit tart. Pure maple syrup does double duty here — sweetening the pear filling and finishing the dish with that deep, woodsy flavor you just can't fake. Since the recipe is built entirely around eggs, dairy, flour, fruit, and real maple syrup, there's nothing to swap out or second-guess for anyone avoiding beef. Torn fresh mint over the top at the end is optional but genuinely worth it, adding a bright, cool contrast to all that warm spice. Serve it straight from the skillet while it's still puffed and proud — it won't wait, and honestly, neither will your family.
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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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