Beef Free Maple-Ginger Pumpkin Oven Pancake
Imagine a Dutch baby-style pancake that tastes like the best parts of autumn in a single skillet — dramatic puffed edges, a golden center, and the warm perfume of real maple syrup and fresh ginger filling your kitchen. The batter comes together in minutes with pumpkin purée, eggs, whole milk, and a touch of Ceylon cinnamon, then gets poured into a screaming-hot cast iron pan so it bakes up with those impossibly crispy, cloud-like edges. There's no meat anywhere near this recipe, and every ingredient is naturally free of anything beef-derived — no broths, no fats, no hidden additions to second-guess. The real ginger does serious heavy lifting here, giving the finished pancake a bright, slightly spicy warmth that plays beautifully against the sweetness of the maple drizzle. Once it comes out of the oven, you slice it into wedges right from the pan and serve immediately, which makes it feel like a special occasion even on a regular morning. It's the kind of showstopper brunch dish that looks far more impressive than the effort it actually takes.
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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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