Low Sodium Maple-Ginger Pumpkin Oven Pancake

Total time35 min

Prep time10 min

Cook time25 min

Low Sodium Maple-Ginger Pumpkin Oven Pancake

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Ingredients

4 servings

For the batter

3 large eggs
Vital Farms Pasture Raised Large Brown Eggs Egglands Best Organic Large Brown Eggs - 12 Count Eggland's Best Classic Large White Eggs, 12 count Egglands Best Cage Free Large Brown Eggs - 12 Count Vital Farms Pasture-Raised Organic Large Eggs
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½ cup whole milk
½ cup pumpkin purée
2 tbsp pure maple syrup
1 tsp fresh ginger, finely grated
½ tsp ground ceylon cinnamon
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¾ cup all-purpose flour

For the skillet

3 tbsp unsalted butter

For serving

2 tbsp pure maple syrup, for drizzling
1 tbsp fresh ginger, thinly sliced or candied-style (optional)

Instructions

1
Place a 10-inch or 12-inch oven-safe skillet (cast iron preferred) on the center rack of the oven and preheat to 425°F (220°C). Allow the skillet to heat for the full preheat time, at least 15 minutes.
2
In a blender (or in a large bowl using a whisk), combine the eggs, milk, pumpkin purée, 2 tbsp maple syrup, grated ginger, Ceylon cinnamon, and salt. Blend or whisk until completely smooth, about 30 seconds in a blender or 1 minute by hand. Add the flour and blend or whisk just until no dry streaks remain and the batter is smooth and pourable — it will be thinner than standard pancake batter.

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