Cashew Free Maple-Ginger Pear Oven Pancake
Imagine pulling a dramatically puffed, golden pancake straight from the oven, its edges caramelized and curling while the scent of warm ginger, cinnamon, and maple syrup fills the kitchen. This is that kind of showstopper — the sort of breakfast or brunch dish that makes everyone at the table lean in for a closer look before you've even set it down. Caramelized pear slices sit beneath a light, custardy batter that puffs up beautifully in the oven, and the whole thing comes together in a single skillet with no complicated steps. The batter is built from eggs, whole milk, and flour, while pure maple syrup does all the sweetening work at every stage — no nut-based ingredients, no hidden additives to second-guess. Fresh ginger and Ceylon cinnamon give the pear filling a gentle warmth that feels sophisticated without being fussy, and a final drizzle of maple syrup plus torn mint leaves makes the finished dish look genuinely stunning. It slices into quarters right from the skillet, which means cleanup is minimal and serving is effortless. Whether you're feeding a crowd or just treating yourself to something a little special on a slow morning, this one absolutely delivers.
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!