Hazelnut Free Maple-Ginger Pear Oven Pancake
There is something genuinely magical about watching a skillet pancake puff up in the oven, and this one delivers that drama alongside caramelized pears, warm ginger, and the deep sweetness of pure maple syrup. The batter comes together in about a minute — just eggs, milk, flour, a touch of maple, and salt — so the real star of the show is that spiced pear filling bubbling away underneath. Fresh ginger and Ceylon cinnamon give the fruit a gentle, aromatic heat that feels a little fancy without requiring any special technique. Because every ingredient here is naturally free from tree nut concerns, you can skip the label-scanning and just focus on getting it to the table while it's still puffed and golden. Serving it straight from the skillet with an optional drizzle of maple syrup and torn mint makes it feel like something you'd order at a weekend brunch spot — except you made it at home. It's the kind of recipe that works just as well for a slow Saturday morning as it does for impressing guests who didn't know a skillet pancake was even possible.
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!