Black Pepper Free Maple-Ginger Pumpkin Oven Pancake
Autumn mornings don't get much cozier than a puffed, golden pancake pulled straight from a screaming-hot cast iron skillet. This oven version skips the stovetop flipping entirely — you pour the batter in once and let the oven do all the dramatic work, producing those gorgeous billowing edges and a tender, custardy center. Pumpkin purée and real maple syrup give the batter a natural sweetness, while freshly grated ginger and Ceylon cinnamon bring warm, aromatic depth without a single grain of black pepper anywhere in the recipe. That matters more than it sounds — spice blends, pancake mixes, and even some flavored syrups can sneak peppercorns in where you'd least expect them, so building this from scratch keeps everything clean and worry-free. The batter comes together in a blender in under a minute, making this as low-effort as breakfast gets for such a showstopping result. A final drizzle of maple syrup and optional candied ginger slices on top make it feel genuinely special, whether you're serving it on a slow weekend or just treating yourself on a Tuesday.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!