Coconut Free Maple-Ginger Pear Oven Pancake
This dramatic skillet pancake puffs up beautifully in the oven, with caramelized pear slices baked right into the batter and a warm hit of fresh ginger running through every bite. The Ceylon cinnamon adds a delicate, almost floral spice that plays perfectly against the earthy sweetness of pure maple syrup — no artificial flavoring, no fuss. Many store-bought or restaurant versions of this style of pancake sneak in coconut oil or coconut-derived additives, but every ingredient here is straightforward and easy to verify. The technique is simpler than it looks: a quick stovetop sauté to get the pears golden and tender, then the batter goes straight over the top and the oven does the heavy lifting. That blast of high heat is what creates those dramatic puffed edges and a set, custardy center that makes the whole thing feel genuinely special. A drizzle of extra maple syrup and a handful of torn fresh mint finish it off with brightness. Serve it straight from the skillet while it's still puffed and everyone will think you spent far more effort than you actually did.
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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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