BHA & BHT Free Maple-Ginger Pear Oven Pancake
Warm caramelized pears, fragrant ginger, and a dramatic puffed batter that billows up around the edges — this skillet pancake is the kind of weekend breakfast that makes everyone crowd into the kitchen. The whole thing comes together with straightforward pantry staples: eggs, whole milk, flour, unsalted butter, and pure maple syrup doing all the heavy lifting without a single additive or preservative in sight. That matters more than it might seem, because BHA and BHT show up in a surprising number of packaged pancake mixes, flavored syrups, and even some cooking fats — so building this from scratch is the cleanest path forward. Ceylon cinnamon and freshly grated ginger give the pear filling a warmth that feels genuinely special rather than just spiced, and the maple syrup caramelizes around the fruit in a way that no artificial flavoring could replicate. The technique of preheating the skillet before adding the batter is what creates that signature dramatic puff and those deeply golden, almost crispy edges. Torn fresh mint over the top at the end is optional, but it adds a bright pop of color and a little freshness that cuts through the richness beautifully. Serve it straight from the skillet while it's still puffed and everyone will be 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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