Low Histamine Cinnamon-Cardamom Pumpkin Oven Pancake
Imagine a Dutch baby–style pancake that puffs up dramatically in a screaming-hot cast iron skillet, perfumed with warm Ceylon cinnamon and cardamom and swirled through with real pumpkin purée — that's exactly what comes out of the oven here. The edges climb the sides of the pan and turn deep golden brown while the center stays custardy and tender, making every slice feel like a special occasion even on a Tuesday morning. For anyone navigating histamine sensitivities, breakfast can be one of the trickier meals to get right, since so many beloved options rely on fermented, aged, or processed ingredients that don't play nicely with a low-histamine approach. This one keeps things clean: fresh whole milk, pasteurized eggs, unsalted butter, pumpkin purée, and a touch of maple syrup do all the heavy lifting without a single problematic shortcut. Ceylon cinnamon is specifically called for here rather than the more common cassia variety, which is a thoughtful detail that matters both for flavor and for keeping the spice profile gentle. The whole thing comes together in a blender in under a minute, then the oven does the work while you set the table. Serve it in wedges straight from the skillet — it feeds four and disappears just as fast.
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Learn more →Ingredients
4 servings
For the pancake
- 3 tbsp unsalted butter
- 3 large pasteurized eggs
- ½ cup whole milk
- ½ cup pumpkin purée
- ½ cup all-purpose flour
- 2 tbsp maple syrup
- 1 tsp ground ceylon cinnamon
Ingredient noteSome low histamine plans avoid cinnamon, but cinnamon doesn't actually contain histamine. This recipe only uses about 1/4 teaspoon per serving. If you prefer to always avoid true ceylon cinnamon, please tap it and change its rating to Red.
- ½ tsp ground cardamom
- ¼ tsp fine salt
- 1 tsp pure vanilla extract
For serving
- 1 tbsp maple syrup, for drizzling (optional)
- 1 tbsp powdered sugar, for dusting (optional)
Instructions
- 1
Place a 10-inch or 12-inch cast iron skillet on the center rack of the oven and preheat to 425°F (220°C).
- 2
In a blender or large bowl, combine the pasteurized eggs, whole milk, pumpkin purée, all-purpose flour, maple syrup, Ceylon cinnamon, cardamom, salt, and vanilla extract. Blend or whisk vigorously until the batter is completely smooth with no flour streaks, about 30 seconds in a blender or 1–2 minutes by hand.
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