Brazil Nut Free Maple-Ginger Pumpkin Oven Pancake
Imagine a pancake that puffs up dramatically in the oven, its edges turning deep golden brown while the whole kitchen fills with the scent of warm cinnamon, ginger, and maple syrup. This skillet pancake is a showstopper — the kind of thing that makes everyone at the table lean in before you've even set it down. Pumpkin purée keeps the center tender and subtly earthy, while fresh grated ginger gives it a gentle, lively heat that plays beautifully against the sweetness of pure maple syrup. The batter comes together in minutes with a blender or a whisk, and a screaming-hot cast iron skillet does all the dramatic work for you. Every single ingredient here is straightforward and naturally free from tree nut concerns — no specialty swaps, no label-reading anxiety, just a clean, honest list you can shop for without a second thought. Serve it straight from the skillet in wedges with an extra drizzle of maple syrup, and don't worry about the slight deflation as it cools — that's just the pancake settling into its perfectly custardy self.
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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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