Seeds Free Maple-Ginger Pear Oven Pancake
Warm caramelized pears, fragrant ginger, and a cloud-like baked batter that puffs dramatically in the oven — this is the kind of weekend breakfast that makes everyone wander into the kitchen asking what smells so good. The pear filling gets a head start in a hot skillet, where butter and maple syrup coax the slices into golden, tender perfection before the batter ever hits the pan. Ceylon cinnamon and fresh ginger give the whole thing a gentle warmth that feels sophisticated without being fussy. Because every ingredient here is naturally free of seeds, there's no label-scanning or substitution stress — just straightforward, wholesome cooking from start to finish. The batter comes together in about a minute of whisking, and the oven does the heavy lifting from there, producing those gorgeous puffed edges that make a Dutch baby-style pancake so satisfying to pull out and serve. A final drizzle of maple syrup and a handful of torn mint leaves make it look like something from a brunch café, but it all comes straight from your own skillet to 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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