Rice Free Maple-Ginger Pear Oven Pancake
Warm caramelized pears, fragrant ginger, and a dramatic puffed edge — this oven pancake is the kind of weekend breakfast that makes everyone wander into the kitchen asking what smells so good. The batter comes together in about a minute with eggs, whole milk, and all-purpose flour, so there's no complicated prep standing between you and something genuinely impressive. Sautéing the pear slices in butter and pure maple syrup before the batter goes in means every bite has that sticky, golden, almost-jammy fruit layer underneath a custardy, airy top. Ceylon cinnamon and fresh ginger give it a warmth that feels a little more refined than your average breakfast, without any extra effort. Because the whole thing bakes in a single skillet, cleanup is minimal and the presentation practically does the work for you. A final drizzle of maple syrup and a handful of torn mint leaves right before serving make it look like you really tried — even though you really didn't have to.
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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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