Caffeine Free Maple-Ginger Pear Oven Pancake
Warm spiced pears, caramelized maple syrup, and a dramatic puffed batter that rises up the sides of the skillet — this oven pancake is the kind of weekend breakfast that makes everyone wander into the kitchen to see what smells so good. The filling comes together right in the skillet, with fresh ginger and Ceylon cinnamon layered over golden-edged pear slices before the batter goes in, so every bite carries that cozy, fragrant depth. Pure maple syrup does all the sweetening here, both in the filling and the batter, which means no refined sugar and nothing that would sneak in a caffeine hit. This is naturally a great fit for anyone avoiding coffee, tea, or chocolate-based ingredients, since every component is straightforward and easy to verify. The Dutch baby-style bake means you get a crispy, golden edge and a tender, custardy center without standing over a stovetop flipping individual pancakes. A final drizzle of maple syrup and a scatter of torn fresh mint brighten the whole thing just before serving. Bring the skillet straight to the table and slice it into quarters — it's the kind of dish that looks far more impressive than the effort it actually takes.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!