Macadamia 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 the most gorgeous caramelized pear filling. Fresh ginger and Ceylon cinnamon warm the fruit from the inside out, while pure maple syrup does double duty — sweetening both the batter and the jammy, golden pear layer underneath. The whole thing comes together in a single oven-safe skillet, which means less cleanup and more time enjoying a breakfast that looks like it came from a weekend brunch spot. Because every ingredient here is straightforward and whole — eggs, milk, flour, butter, real maple syrup, and fresh fruit — there is no need to scan labels or second-guess anything on the shopping list. Torn mint leaves and an extra drizzle of maple syrup at the end are optional, but they make the finished pancake look absolutely stunning straight from the pan. Serve it in quarters right from the skillet while it's still puffed and steaming, because this one waits for no one.
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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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