Nitrate & Nitrite Free Maple-Ginger Pear Oven Pancake
Brunch doesn't get much more dramatic than a puffed, golden pancake pulled straight from a hot skillet, and this oven version delivers that showstopper moment every single time. Caramelized pear slices sit beneath a custardy, egg-rich batter that billows up around the edges as it bakes, creating something that feels far fancier than the effort involved. Pure maple syrup does all the sweetening here — layered in with the pears and stirred right into the batter — so there's no need to reach for anything processed or packaged. Fresh ginger and Ceylon cinnamon bring a warm, slightly spicy depth that makes the whole kitchen smell incredible while it bakes. Every ingredient in this recipe is whole and straightforward, which is exactly what you want when you're keeping things clean and free from unwanted additives. A drizzle of extra maple syrup and a handful of torn mint at the end are optional, but they make the finished dish look genuinely beautiful straight from the pan. Serve it in wedges the moment it comes out of the oven, because that puff won't wait for anyone.
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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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