Legume Free Maple-Ginger Pear Oven Pancake
There is something genuinely magical about pulling a puffed, golden pancake straight from the oven, and this skillet version delivers that drama every single time. Caramelized pear slices sit beneath a custardy, cloud-like batter that billows up around the edges as it bakes, filling your kitchen with warm notes of maple, ginger, and Ceylon cinnamon. The filling comes together quickly on the stovetop — butter, fresh ginger, and pure maple syrup coaxing the pears into something tender and glossy before the batter goes in. Because every ingredient here is naturally free of legumes, from the whole milk and pasteurized eggs to the all-purpose flour and real maple syrup, there is nothing to second-guess or swap out. A final drizzle of maple syrup and a handful of torn mint leaves make it feel like something you would order at a weekend brunch spot, but it comes straight from your own skillet to the table. Serve it in quarters the moment it comes out of the oven, while the edges are still dramatically puffed and the center is just set.
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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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