Pistachio Free Maple-Ginger Pear Oven Pancake
There is something genuinely magical about pulling a puffed, golden pancake straight from the oven, and this one delivers that drama with serious flavor to back it up. Caramelized pear slices sit at the base, coaxed into tenderness with butter, pure maple syrup, fresh ginger, and a whisper of Ceylon cinnamon before the eggy batter gets poured right over the top and the whole skillet goes into a hot oven. The result is a pancake with crisp, deeply golden edges, a custardy center, and a jammy fruit layer underneath that tastes like the best parts of a tarte tatin and a Dutch baby had a very good morning together. Because every ingredient here is straightforward — eggs, milk, flour, butter, maple syrup, fresh pears — there are no hidden nut-based garnishes or shared-facility snack toppings to worry about, which makes it a genuinely relaxed choice for anyone navigating tree nut concerns at the table. The fresh ginger is worth grating yourself; it gives the filling a bright, slightly spicy lift that balances the sweetness of the maple beautifully. A drizzle of extra maple syrup and a handful of torn mint at the end are optional but honestly worth the extra ten seconds. Serve it straight from the skillet while it's still puffed and everyone will think you spent far more effort than you actually did.
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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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