Peanut Free Maple-Ginger Pear Oven Pancake
There is something genuinely magical about pulling a puffed, golden pancake straight from the oven and watching it steal the show at the breakfast table. This one layers caramelized pear slices — cooked down with real maple syrup, fresh ginger, and a whisper of Ceylon cinnamon — beneath a custardy, cloud-like batter that billows dramatically in the oven heat. The whole thing comes together in a single skillet, which means less cleanup and more time to enjoy that incredible smell filling your kitchen. Because every ingredient here is straightforward and naturally free of peanuts and peanut-derived oils, there is no label-scanning or substitution stress involved — just good, honest cooking. The batter is nothing more than eggs, milk, flour, maple syrup, and salt, so you know exactly what you are working with from start to finish. A final drizzle of maple syrup and a scatter of torn mint leaves make it look far more impressive than the effort required. Serve it straight from the skillet while it is still puffed and warm, because this is absolutely a dish that deserves to be eaten immediately.
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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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