Chicken Free Maple-Ginger Pear Oven Pancake
This dramatic skillet pancake is the kind of weekend breakfast that makes everyone gather around the oven door to watch it puff up. Caramelized pear slices sit beneath a custardy, golden batter that billows at the edges and sets into something halfway between a Dutch baby and a fruit tart. Fresh ginger and Ceylon cinnamon warm the maple-glazed pears from the inside out, giving every bite a gentle heat that feels genuinely special without requiring any exotic technique. The whole thing comes together in one oven-safe skillet, which means less cleanup and more time at the table. Pouring the batter directly over the bubbling pear mixture — without stirring — is the move that makes it work, letting the eggs and milk puff dramatically around the fruit as it bakes. A final drizzle of maple syrup and a scatter of torn mint leaves keep it feeling fresh and bright rather than heavy. Serve it straight from the skillet while it's still puffed 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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