Citric Acid Free Maple-Ginger Pear Oven Pancake
Warm caramelized pears, fragrant ginger, and a dramatic puffed batter that billows up around the edges — this oven pancake is the kind of weekend breakfast that makes everyone crowd around the skillet. Citric acid hides in more places than most people expect: packaged fruit fillings, flavored syrups, and even some spice blends all commonly contain it, which can make a dish like this feel off-limits. Here, every ingredient is straightforward and clean — fresh pears, pure maple syrup, whole milk, eggs, and a touch of Ceylon cinnamon — so there's nothing to second-guess. The pears get a quick stovetop sauté in butter and maple syrup before the batter goes in, which means they're already tender and golden by the time the whole thing comes out of the oven. Fresh ginger adds a bright, warming kick that plays beautifully against the natural sweetness of the fruit without relying on any citrus or acidic additives. Serve it straight from the skillet in quarters, with an optional drizzle of maple syrup and a scatter of torn mint for a finish that looks far more impressive than the effort involved.
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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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