High Fructose Corn Syrup 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 into the kitchen. Pure maple syrup does all the sweetening here, from the bubbling pear filling to the batter itself, so there's no corn syrup hiding anywhere in the ingredient list. That matters more than people realize, since so many bottled pancake syrups and flavored breakfast products quietly rely on high fructose corn syrup to cut costs and extend shelf life. Ceylon cinnamon and freshly grated ginger give the pear filling a warmth that feels genuinely special, not like something out of a box mix. The technique is straightforward — you build the filling right in the skillet, pour the batter straight over the top, and let the oven do the dramatic work of puffing it into something gorgeous. Serve it in wedges straight from the pan, with an optional drizzle of maple syrup and a scatter of torn mint for a little brightness. It's the kind of dish that looks far more impressive than the effort it actually takes.

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