Breastfeeding Friendly Maple-Ginger Pear Oven Pancake
Warm caramelized pears, fragrant ginger, and a cloud-like baked batter that puffs dramatically in the oven — this is the kind of breakfast that makes a slow morning feel genuinely special. The combination of whole milk, pasteurized eggs, and real maple syrup means you're getting solid nutrition alongside all that cozy flavor, which matters when your body is working overtime to nourish a baby. Fresh ginger adds a gentle zing that pairs beautifully with the sweet, buttery pear filling without being overpowering. Ceylon cinnamon keeps the spice profile warm and mellow rather than sharp, so the whole dish feels soothing rather than stimulating. The batter comes together in about a minute of whisking, and the oven does the heavy lifting from there — no flipping, no hovering over a griddle. A drizzle of pure maple syrup and a handful of torn mint at the end brighten everything up and make it look like something you'd order at a weekend brunch spot. Serve it straight from the skillet while it's still puffed and golden for maximum wow factor.
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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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