Artificial Food Coloring Free Maple-Ginger Pumpkin Oven Pancake
Warm spices, real pumpkin, and a dramatic puffed edge straight from a screaming-hot cast iron skillet — this oven pancake is the kind of weekend breakfast that makes everyone wander into the kitchen asking what smells so good. Every ingredient here is exactly what it says it is: eggs, whole milk, pumpkin purée, pure maple syrup, fresh ginger, and Ceylon cinnamon. There are no dyes hiding in a spice blend, no artificially colored syrups, and no brightly tinted toppings that would otherwise sneak synthetic pigments onto your plate. For anyone navigating artificial food coloring concerns, that kind of ingredient transparency is genuinely hard to find in a pancake recipe that still feels indulgent. The technique does all the heavy lifting — a preheated skillet melts the butter on contact and sends the thin batter puffing up the sides like a Dutch baby, creating crispy golden edges and a custardy, spiced center. A drizzle of pure maple syrup at the end keeps the sweetness clean and real. Serve it straight from the skillet in wedges and watch it disappear before it even has a chance to fully deflate.
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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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