Almond Free Maple-Ginger Pumpkin Oven Pancake
Autumn in a skillet — that's the best way to describe this dramatic, puffed oven pancake that billows up at the edges and fills your kitchen with the scent of warm spice and maple. Pumpkin purée and freshly grated ginger go into the batter alongside Ceylon cinnamon, giving every bite a gentle heat and earthy sweetness that feels genuinely seasonal. The whole thing comes together in a blender, gets poured into a screaming-hot buttered cast iron skillet, and bakes into something that looks wildly impressive for the effort involved. Every ingredient here is straightforward and naturally free of tree nuts, so there's no label-scanning or substitution gymnastics required — just real, simple pantry staples doing their thing. A drizzle of pure maple syrup at the end ties the flavors together beautifully, and optional sliced fresh ginger on top adds a little extra zing if you're into it. Serve it straight from the skillet in wedges while it's still warm, because this one is best enjoyed the moment it hits the table.
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Learn more →Ingredients
4 servings
For the batter
- 3 large eggs
- 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
- 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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