Xanthan Gum Free Maple-Ginger Pear Oven Pancake
There is something almost magical about watching a batter puff up dramatically in the oven, and this skillet pancake delivers that showstopper moment every single time. Caramelized pear slices sit beneath a golden, custardy shell, perfumed with fresh ginger and warm Ceylon cinnamon and glazed with pure maple syrup at every stage of cooking. The batter itself is beautifully simple — just eggs, whole milk, flour, maple syrup, and a pinch of sea salt whisked until smooth — which means there is no need for any stabilizer or thickening additive to get a gorgeous, airy result. That is genuinely good news for anyone navigating ingredient labels, because the lift here comes entirely from the eggs and the blast of high oven heat, not from anything processed or hard to source. The trick of preheating the skillet before adding the butter ensures the batter hits a sizzling-hot surface and climbs the sides of the pan in that signature dramatic puff. Serve it straight from the skillet with an extra drizzle of maple syrup and a scatter of torn mint for a brunch centerpiece that looks far more impressive than the effort required.
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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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