Walnut Free Maple-Ginger Pear Oven Pancake
This dramatic skillet pancake puffs up beautifully in a screaming-hot oven, with caramelized pear slices and a fragrant hit of fresh ginger baked right into every bite. The maple syrup does double duty — it deepens the flavor of the fruit filling and gives the whole thing a golden, slightly sticky sweetness that feels genuinely special for a weekend morning. Ceylon cinnamon adds a softer, more floral warmth than the standard supermarket variety, and it plays perfectly against the brightness of the ginger. Because the batter is nothing more than eggs, milk, flour, and a touch of maple, there's no need to scan labels or worry about hidden nut ingredients sneaking in through a packaged mix. The technique is straightforward: get your skillet blazing hot, build the pear filling right in the pan, pour the batter over the top, and let the oven do the dramatic work. It puffs up tall at the edges and sets in the center, and you bring the whole skillet straight to the table for a presentation that looks far more impressive than the effort involved. A drizzle of extra maple syrup and a handful of torn mint leaves finish it off with color and freshness.
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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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