Oats Free Maple-Ginger Pear Oven Pancake
This dramatic, puffed oven pancake is the kind of weekend breakfast that makes everyone gather around the skillet before you've even had a chance to slice it. Caramelized pear slices sit beneath a golden, custardy batter that billows up in the oven, perfumed with fresh ginger and warm Ceylon cinnamon and tied together with pure maple syrup at every layer. The whole thing comes together in one skillet, which means less cleanup and more time enjoying that first bite while it's still steaming. For anyone navigating an oat-free kitchen, this recipe is a natural fit — the batter relies entirely on all-purpose flour, eggs, and whole milk, with no oat-based thickeners, toppings, or hidden grain additions to worry about. That matters more than it might seem, since granola-style toppings and oat flour substitutions sneak into a surprising number of brunch recipes. A drizzle of extra maple syrup and a handful of torn fresh mint finish it off with a brightness that cuts right through the richness. Serve it straight from the skillet the moment it comes out of the oven, because that spectacular 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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