Breastfeeding Friendly Maple-Ginger Pumpkin Oven Pancake
Warm spices, real pumpkin, and a dramatic puffed edge that collapses into something wonderfully custardy — this oven pancake is the kind of breakfast that makes a slow morning feel genuinely special. The batter comes together in a blender in under a minute, so even on days when energy is running low, this one is completely doable. Eggs and whole milk bring a solid hit of protein and fat, while pumpkin purée adds a gentle dose of nutrients that work hard for a body doing the demanding work of feeding a baby. Fresh ginger shows up twice — grated right into the batter and optionally sliced on top — giving the whole thing a bright, warming lift that feels nourishing rather than indulgent. Pure maple syrup sweetens without any refined sugar or artificial additives, so you know exactly what's going into every bite. The cast iron skillet does most of the heavy lifting, creating those gorgeous golden edges while keeping the center soft and set. Slice it into wedges straight from the pan, drizzle with a little extra maple syrup, and breakfast is done.
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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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