BHA & BHT Free Maple-Ginger Pumpkin Oven Pancake
Warm spices, real pumpkin, and a dramatic puffed edge make this oven pancake one of those showstopper breakfasts that looks far more impressive than the effort involved. The batter comes together in a blender in under a minute, and the magic happens in a screaming-hot cast iron skillet that sends the edges soaring into golden, crispy-bottomed glory. Every ingredient here is straightforward and whole — eggs, milk, pumpkin purée, flour, butter, and pure maple syrup — with zero processed preservatives or synthetic antioxidants to worry about. That matters more than it might seem, because packaged pancake mixes and flavored syrups are common hiding spots for additives like BHA and BHT, which show up in ingredient lists more often than most people realize. Fresh ginger and Ceylon cinnamon do all the heavy lifting on flavor, giving each wedge a bright, warming kick that no artificial ingredient could replicate. A final drizzle of pure maple syrup pulls everything together into something that tastes genuinely indulgent without a single shortcut. Serve it straight from the skillet while it's still puffed and steaming — it deflates fast, but the flavor absolutely does not.
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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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