Barley Free Maple-Ginger Pumpkin Oven Pancake

Autumn mornings don't get much cozier than a puffed, golden pancake pulled straight from a sizzling cast iron skillet. This oven version skips the stovetop flipping entirely — you whisk together eggs, whole milk, pumpkin purée, fresh ginger, and Ceylon cinnamon into a silky, pourable batter, then let the oven do all the dramatic work. The edges climb up the sides of the pan and turn deep golden brown while the center sets into something custardy and tender, and the whole thing gets finished with a drizzle of pure maple syrup. Every ingredient here is straightforwardly grain-simple — all-purpose flour, real butter, eggs, and fresh aromatics — so there's no hidden grain filler or malt-derived ingredient to navigate. That matters more than you'd think, since barley sneaks into a surprising number of packaged pancake mixes and flavored syrups under names like malt extract or barley flour. Here, you control every component from scratch, which means the only thing you're getting is pure, spiced pumpkin flavor. Serve it in wedges right from the skillet while it's still steaming, and don't be alarmed when it deflates — that's just part of the charm.

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