Gut Friendly Maple-Ginger Pear Oven Pancake
Pears are one of those fruits that genuinely shine when heat coaxes out their natural sweetness, and this oven pancake leans into that beautifully. Ripe but firm slices get sautéed in butter with fresh ginger and Ceylon cinnamon before being bathed in pure maple syrup — a gentler, less processed sweetener that works well for those keeping an eye on digestive comfort. The batter, made from simple whole-food staples like eggs, whole milk, and flour, gets poured right over the caramelized fruit and baked until dramatically puffed and golden at the edges. Ceylon cinnamon is a thoughtful choice here, as it's the milder variety often recommended for sensitive systems compared to the more common Cassia type. Everything comes together in a single skillet, which means less cleanup and a stunning presentation straight from the oven to the table. A drizzle of extra maple syrup and a handful of torn fresh mint finish it off with brightness and a little flair. It's the kind of weekend breakfast that feels indulgent but relies on ingredients your gut can actually get behind.
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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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