Mustard Free Maple-Ginger Pear Oven Pancake
This dramatic oven pancake is the kind of weekend breakfast that makes everyone wander into the kitchen asking what smells so good. Caramelized pear slices sit at the base, coaxed into tenderness with butter, pure maple syrup, and a hit of fresh ginger before the batter goes in — and the result is somewhere between a Dutch baby and a fruit tart, in the best possible way. The warm Ceylon cinnamon adds a gentle, floral spice that plays beautifully against the sweetness of the pears without overwhelming the whole thing. Because every ingredient here is naturally free of mustard in any form — no condiments, no spice blends with hidden additives, no processed shortcuts — you can cook and serve this with complete confidence. The batter comes together in about a minute of whisking, and the oven does the heavy lifting, puffing the edges into crispy, golden drama while the center stays custardy and soft. A final drizzle of maple syrup and a scatter of torn mint leaves make it look genuinely impressive straight from the skillet. Serve it immediately while it's still puffed and you'll understand why this one earns a permanent spot in the breakfast rotation.
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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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