Tree Nut Free Maple-Ginger Pear Oven Pancake
Imagine pulling a dramatically puffed, golden pancake straight from the oven, its edges caramelized and its center fragrant with warm spices and sweet fruit. This skillet showstopper starts with a layer of butter-sautéed pears glazed in pure maple syrup, fresh ginger, and Ceylon cinnamon — a filling that smells absolutely incredible before the batter even hits the pan. The batter itself is a simple, smooth blend of eggs, whole milk, flour, and a touch more maple syrup, and it puffs up beautifully in the oven's high heat to create that signature dramatic rise. For anyone navigating tree nut allergies, this recipe is genuinely stress-free — every ingredient is straightforward and naturally free of nuts, with no substitutions or workarounds needed. The combination of caramelized pear and ginger underneath that airy, custard-edged pancake is the kind of thing that makes brunch feel like a real occasion. A final drizzle of maple syrup and a scatter of fresh mint leaves take it from impressive to downright stunning. 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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