Brazil Nut Free Maple-Ginger Pear Oven Pancake
There is something genuinely magical about watching a skillet pancake puff up in the oven, and this one delivers that drama along with a caramelized pear filling that smells like the best possible autumn morning. Fresh ginger and Ceylon cinnamon warm the maple-glazed pears as they soften in the pan, building a fragrant, golden base before the batter even goes in. The batter itself is beautifully simple — eggs, milk, flour, and a touch of maple syrup whisked smooth and poured right over the bubbling fruit. As it bakes at high heat, the edges climb the sides of the skillet and turn deeply golden while the center sets into something custardy and tender. The whole thing comes together in one oven-safe skillet, which means minimal cleanup and a genuinely impressive presentation when you bring it straight to the table. A final drizzle of maple syrup and a scatter of torn mint leaves make it feel like something you'd order at a weekend brunch spot — except you made it at home, with every ingredient fully in your control and zero concern about hidden tree nut contamination from packaged mixes or store-bought batters.
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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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