Shellfish Free Maple-Ginger Pear Oven Pancake
This dramatic oven pancake is the kind of weekend breakfast that makes everyone wander into the kitchen asking what smells so good. Caramelized pear slices get a hit of fresh ginger and warm Ceylon cinnamon before being blanketed in a custardy, puffed batter that billows up the sides of the skillet like something out of a bakery window. The whole thing comes together in one pan, moving from stovetop to oven in a single confident pour — no flipping, no fussing. Pure maple syrup does double duty here, deepening the fruit filling and finishing the dish with a glossy drizzle that makes every slice look genuinely impressive. Since the recipe relies entirely on eggs, dairy, flour, and fresh fruit, there's nothing to second-guess about hidden seafood derivatives or cross-contact risks that can sneak into packaged breakfast mixes. Torn fresh mint at the end adds a bright, unexpected note that cuts through the richness beautifully. Serve it straight from the skillet while it's still puffed and golden, because it waits for no one.
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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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