Turmeric Free Maple-Ginger Pear Oven Pancake
There is something almost theatrical about pulling a puffed, golden pancake straight from the oven to the table, and this skillet version delivers that moment every single time. Caramelized pear slices sit at the base, kissed with real maple syrup, fresh ginger, and a whisper of Ceylon cinnamon, while the egg-and-milk batter billows up around them into dramatic, crispy-edged perfection. The whole thing comes together in one oven-safe skillet, which means minimal cleanup and maximum wow factor for whoever is sitting at your table. Every ingredient here is naturally free of turmeric — no spice blends, no shortcuts, no hidden seasonings to second-guess — just clean, straightforward pantry staples doing exactly what they should. The fresh ginger gives it a bright, lively warmth that feels sophisticated without being fussy, and the maple syrup threads through every layer from filling to finish. Torn mint leaves on top add a pop of color and a cool contrast that makes the whole dish feel a little special. Serve it straight from the skillet while it's still puffed and nobody will complain.
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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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