Seed Oil Free Maple-Ginger Pear Oven Pancake
This dramatic, puffed oven pancake is the kind of weekend breakfast that makes everyone wander into the kitchen asking what smells so good. Caramelized pear slices sit beneath a golden, cloud-like batter that billows up around the edges as it bakes — it's stunning straight from the skillet and tastes even better than it looks. The whole thing comes together with real butter, whole milk, eggs, and pure maple syrup, so every ingredient is exactly what it says it is — no refined vegetable oils, no canola, no mystery fats hiding in the mix. Fresh ginger and Ceylon cinnamon give the pear filling a warm, slightly spicy depth that plays beautifully against the sweet maple glaze bubbling underneath. The technique is simpler than it looks: sauté the pears on the stovetop, pour the batter right over them, and let the hot oven do the dramatic work. Torn fresh mint at the end adds a bright, unexpected finish that makes the whole dish feel a little special. Serve it straight from the pan in quarters while it's still puffed and proud — it won't wait, and neither will anyone at the table.
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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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