Nutmeg Free Maple-Ginger Pear Oven Pancake
Warm caramelized pears, fragrant ginger, and a drizzle of pure maple syrup tucked beneath a dramatically puffed, golden batter — this oven pancake is the kind of weekend breakfast that makes everyone crowd around the skillet. The filling gets a quick stovetop head start, so the pears turn buttery and tender before the batter ever hits the pan, giving you layers of flavor in every bite. Ceylon cinnamon adds a delicate, floral warmth that plays beautifully with the ginger without overwhelming the fruit. Many spiced breakfast recipes lean heavily on nutmeg as a background note, but this one proves you don't need it — the maple syrup, ginger, and cinnamon carry more than enough depth on their own. The batter comes together in about a minute of whisking and bakes into something that looks genuinely impressive straight from the oven. A final drizzle of maple syrup and a scatter of torn mint leaves make it feel almost restaurant-worthy, even on a lazy morning. Serve it straight from the skillet while it's still puffed and the edges are crackling with that caramelized maple glaze.
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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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